Make up a double batch of these freezer friendly oatmeal pancakes. It’s our favorite pancake recipe ever!
My most frantic time of the day is the 45 min. window in the morning that I have to get everyone in the house dressed and fed and out the door. The last thing I have time to deal with is trying to make something healthy for Graham’s breakfast that I won’t have to fight with him about. (And he can’t have applesauce at every meal!) Enter Cinnamon Oat Pancakes. I make them on the weekend, and freeze the leftovers for weekday mornings. 30 seconds in the microwave and breakfast is ready. This recipe is adapted from Everyday Food.
2 cups all purpose flour
1/4 cup brown sugar
1 tb. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
2 cups old fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil
Fruit – fresh berries, bananas, peeled and chopped apples (optional)
- In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened. If you have a mini-chopper thingy but no food processor, just pulse the oats and hand mix the dry ingredients, then add the wet ones.
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet (topping with fruit if you have it) and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.
- Wrap cooled leftover pancakes in wax paper, and seal in plastic bag to freeze.
These sound fabulous. I definitely will be making these this weekend for my kiddos to eat next week.
These sound yummy. Can’t wait to make them.
Chris,Cheryl,and Anna Kate says
Great idea! Going to try these Saturday