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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is great to make and freeze extra Ingredients:
1 cup milk |
2/3 cup quick-cooking rolled oats |
2/3 cup all-purpose flour |
2 tablespoons brown sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
2 eggs, beaten |
2 teaspoons cooking oil |
1/4 teaspoon vanilla |
Directions:
1. In a small saucepan heat milk until hot; remove from heat. Stir in oats. Cover and let stand for 5 minutes.
2. Meanwhile, in a medium bowl, stir together flour, brown sugar, baking powder, salt, and cinnamon. Make a well in the center of the flour mixture (for liquid ingredients).
3. In a small bowl, stir together egg, oil, and vanilla. Add egg mixture and oats mixture all at once to flour mixture; stir until combined.
4. For each pancake, pour about cup of the batter onto a hot, lightly greased griddle or heavy skillet (use vegetable oil; butter tends to burn). Cook over medium heat about 4 minutes or until pancakes are golden brown, flipping once when pancakes have bubbly surfaces and edges are slightly dry.
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