Got leftover oatmeal? Try these sweet and fluffy pancakes–I promise your kids will love them! (See gluten free notes below.)
(adapted from Eat Well For $50 A Week by Rhonda Barfield)
2 cups white flour (or 1 cup wheat + 1 cup white)
1/2 cup brown sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup leftover oatmeal ( I have used up to 2 cups successfully by adding a little water to thin the batter.)
2 cups milk (I use 1 cup milk and 1 cup water)
1/2 cup oil
1 tsp. vanilla (optional)
*To make this recipe gluten free, use 2 cups Bob’s Red Mill Gluten-Free Pancake Mix and skip the baking powder.
Combine dry ingredients (first four) in a large bowl. In a second bowl, beat together last four ingredients. Combine the two mixtures and blend until smooth.
For each pancake, pour 1/4 cup batter onto greased hot skillet. Cook until bubbles begin to form on top, turn and brown the other side.
These pancakes are super moist and delicious, and don’t even need syrup, but a side of fruit is the perfect complement! If you do want syrup, try my DIY syrup recipe here.
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