Ingredients

The following ingredients have 9 Servings
  • 1½ cups quick-cooking oats
  • 2 cups milk
  • ½ cup flour (whole wheat )
  • ½ cup flour (all-purpose )
  • 2 tablespoons baking powder
  • 1 tablespoon wheat germ (and/or ground flaxseed)
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • vegetable oil for greasing pan

Instruction

  • In a small mixing bowl, combine oats and milk. Set aside and allow to soak for at least 10 minutes.
  • In a large mixing bowl, whisk together dry ingredients. Set aside.
  • In another bowl, whisk together eggs, oil, and vanilla.
  • Combine the egg mixture to the oat mixture. Mix well.
  • Add this wet mixture all at once to the dry ingredients. Stir together with a flexible spatula just until combined. It's okay if the batter is still a little lumpy. Allow the pancake batter to stand for 5 minutes.
  • Over medium-high heat, heat a large nonstick skillet or a griddle pan.
  • Brush lightly with vegetable oil, then wipe quickly with a paper towel.
  • Lower the heat to medium.
  • Drop the pancake batter on the hot surface using a large serving spoon. You can also use a disher. In order to get 4-inch pancakes, use about ¼ cup of batter per portion.
  • Cook 2-3 minutes until bubbles start to form on tops.
  • Flip and continue to cook for 1-2 minutes until golden brown.
  • Place on a rimmed baking sheet and transfer to the oven to keep warm. (set oven to 250℉/120℃)
  • Serve with your favorite toppings.