Thursday, October 21, 2010


~ RidgetopFamilyFarm - Sonlight Forums

1 c. unbleached flour
1/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1 c. cold cooked oatmeal
2 eggs
1/2 c. milk
2 T. oil or melted butter

Mix dry ingredients together; cut oatmeal into mixture. Mix wet ingredients in another bowl, then stir into oatmeal mixture. Cook on lightly greased griddle over medium-high heat. Use 1/4 cup of batter per pancake. Makes 5-7 pancakes.

Notes: These are thick and puffy pancakes that taste wonderful, thanks to the cinnamon!!  We often make too much oatmeal so that we'll have leftovers for pancakes.  Otherwise we just accumulate leftovers throughout the week, then make a batch for eating or freezing.  One of our favorite things to do with them is to make peanut butter and jelly sandwiches, using pancakes as the bread. They take a while to cook because they're so thick, so sometimes we make them ahead of time, just in the middle of doing other stuff during our day, then toast them when it's time for the meal we want to eat them for. 


Heidi said...

Oh wow I'm excited to try this!

Abby said...

I finally made these and they were delicious!

Brianne Happel said...

These pancakes turn out awesome w/ gluten free flour- pancakes don't need xanthen gum, so any old all-purpose GF flour will do. Which rocks my world, b/c my kids LOVE PB & J, but hate any and all GF breads we've tried :) YAY for Bethany!!

I'm just a girl... said...

I just tried these pancakes this morning, with a few tweaks, & the whole family loved them! I subbed packed brown sugar for the white sugar & I used melted coconut oil for the oil. I'll definitely be trying the gluten free suggestion mentioned above, because I think my gf dd would way prefer this for bread over the dry gluten free bread she has to endure!

Bethany Weathersby said...

Oh, I want to try them with coconut oil! Thanks for the suggestion.