|Cinnamon and Brown Sugar Oatmeal Pancakes |
with Mixed Berry Peach Syrup
- 1 1/4 cups old fashioned rolled oats
- 2 cups all-purpose flour (you can also use half wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 2 egg
- 1/4 cup vegetable oil, applesauce, or plain yogurt
- 1 teaspoon vanilla
- 2 cups buttermilk (trust me on this, do NOT substitute for milk + vinegar unless there is absolutely no time for a run to the store)
- 3/4 cup raisins (optional)
|Cinnamon and Brown Sugar Oatmeal Raisin Pancakes |
They taste a lot like hot oatmeal raisin cookies :)
- In a large mixing bowl, whisk together the oats, flour, soda, salt, sugar, cinnamon, nutmeg, and raisins.
- In a 4 cup measuring cup, combine buttermilk (or milk + vinegar), vegetable oil (applesauce or yogurt), eggs, and vanilla.
- Add to dry ingredients and stir until well combined. Heat griddle to 350 degrees. (Tip: test your griddle by shaking a few drops of water on it. If the water "dances around" then it's ready)
- Laddle your batter onto the griddle and wait for bubbles in the batter to appear, then flip. Cook the second side until golden brown. Enjoy with some fresh fruit and maple syrup.
- Place pancakes on a baking sheet to cool.
- Once pancakes have cooled, place them (pan and all) in the freezer.
- Stick frozen pancakes in a gallon size freezer bag.
Reheating Pancakes in the Microwave:
Stack pancakes on a microwave safe plate and heat on high for 1 1/2 – 2 minutes or until the pancakes are heated through.