Good Food, Good Life, 365 – Rolled Oats Pancakes
Rolled Oats Pancakes
1 cup old-fashioned rolled oats
1 cup milk, dairy or non-dairy
2 large eggs
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon kosher salt
2/3 cup all-purpose flour
2 teaspoons baking powder
Whisk 1 cup oats with 1 cup milk in a large mixing bowl. Let stand for 10 minutes to allow the oats to soften. Meanwhile, melt butter and allow to cool.
Add eggs, butter, sugar and salt to the oat mixture. Whisk to combine.
Sift flour and baking powder into the batter. Whisk until combined. Let stand for 5 minutes, while heating a cast iron skillet or a griddle. Medium-high heat.
Add a littel butter or coconut oil to the pan and swirl to coat. Drop the batter into the pan using 2 to 3 tablespoons per pancake. Cook until bubbles appear on the surface, the edges begin to look dry, and bottoms are golden brown, about 2 to 3 minutes. Carefully flip pancakes and cook another 2 to 3 minutes. Makes 9 to 12 pancakes.
Tips from the cook
Add 1/4 teaspoon cinnamon to the pancake batter for a Fall flavor.
Mix up the batter the night before and store, covered in the refrigerator until it’s time to make pancakes in the morning.
The cooked pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.