Oatmeal Pancakes


Adapted from a recipe in The New Laurel's Kitchen

  • 1 cup rolled oats
  • 1 1/4 cups milk
  • 2 teaspoons oil
  • 2 eggs, beaten
  • 1/2 cup whole wheat flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup blueberries (frozen wild blueberries are perfect)

Combine the rolled oats and milk in a bowl and let stand 5 minutes. Add the oil and the eggs, mixing well. Stir in the flour, sugar, baking powder, and salt. Mix just until the dry ingredients are moistened. Add blueberries.

Cook on a lightly oiled griddle, using about 1/4 cup of batter for each pancake.

Makes two servings of 6 pancakes each, 475 calories a serving.

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