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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce. Ingredients:
1 cup milk |
2/3 cup quick-cooking oats |
2/3 cup all-purpose flour |
2 tablespoons brown sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
2 eggs |
2 teaspoons butter, melted |
1/2 teaspoon vanilla extract |
1/4 cup milk, or more as needed |
2 teaspoons butter, or as needed |
Directions:
1. Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
2. Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
3. Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.
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