Whole Grain Pancakes
1 cup whole wheat flour
1 cup quick oats (or I chop the whole oats to a finer consistency in my blender)
1 1/2 cups milk
1/4 c. canola oil
2 T sugar
2 T baking powder
1 t salt
Beat eggs with a fork until fluffy. Then stir in remaining ingredients just until smooth. For thinner pancakes add additional 1/2 cup of milk. Heat griddle to 350. (I use my large non-stick griddle, but you can do these in a skillet with some oil.) Pour batter on griddle by the 1/4 cup full.
Finish cooking pancakes as you normally would. This recipe makes about 16-four inch pancakes.
For healthier toppings: Try peanut butter or applesauce or yogurt.
|Pancakes spread with peanut butter. Vanilla yogurt with frozen strawberries and canned pineapple mixed in it.|