I’ve been making oatmeal pancakes for my daughter since she was old enough to eat solids. From that time on, she has “helped” make her special oatmeal pancakes for many Saturday morning breakfasts. I originally named these, “Emilie’s Oatmeal Pancakes.” But that doesn’t make for a good SEO title. Sad, right? These quick and hearty oatmeal pancakes are great for any meal. My husband hates pancakes, but even he loves these. They might become your favorite too. Serve them hot off the griddle and freeze the left overs for busy weekday mornings.
Oatmeal Pancakes
Ingredients
- 2 c. quick cooking oats
- 1/2 c. whole wheat flour
- 1/8 c. wheat germ optional
- 1 1/2 c. milk can mix buttermilk/whole milk or use coconut or almond
- 1/2 c. sugar
- 2 eggs beaten
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/2 to 1 tsp. cinnamon
- dash salt
Instructions
- Mix all ingredients together. If batter is too thin, add more whole wheat flour. If batter is too thick, add more milk. Cook on a buttered griddle until done. That’s it!
- This makes a great freezer meal option for quick, make ahead breakfasts. I almost always double the batch and freeze whatever is left.
