Sunday, April 1, 2012

Oatmeal pancakes

This is my personal recipe.  Please feel free to share.

This recipe makes about 20 4-inch pancakes.  If you don't eat all of them on the day you make them, they can be frozen!  Just cool the pancakes and then put into a freezer bag.  Then pop in the freezer.  Reheat them in the microwave or toaster.

1 cup flour (I used all purpose)
1 cup old fashioned oats (Quaker)
2 tablespoons brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup 1% milk
1/2 cup fat free vanilla yogurt (I used Stoneyfield french vanilla)
2 teaspoons vanilla extract
1/4 cup vegetable oil
2 large eggs, lightly beaten

1.  Place oats into a food processor and blend until smooth
2.  Combine oats, flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
3.  Add milk, yogurt, vanilla extract, vegetable oil, and eggs to dry ingredients.
4.  Combine all ingredients until smooth.
5.  Lightly grease/butter a skillet over medium heat..
6.  Pour batter into skillet and brown cake on both sides.
7.  Serve piping hot with your choice of toppings!

Yields:  Approximately 20 4-inch pancakes

I topped mine with Strawberry Brown Sugar Butter, fresh strawberries, and real maple syrup.

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