Oatmeal pancakes

Do you have a case of the Monday’s?

Did  it rain all day where you are?

Did you miss today’s run?

If you answered yes to any or all three questions than I feel your pain.

In an effort to cheer up my mood I searched for the brightest plate, mug, and place mat I could find. Once I had the dishes in place I played around in the kitchen and ended up trying a new recipe. I originally reached for the pancake mix, but to my surprise I only had a about 1/2 cup kodiac cake mix [not enough to go around].  After digging  in my pantry I  found a bag of Bob’s Red Mill Oat Flour with a recipe on the back for OATMEAL PANCAKES!!!

They take a  bit more time and effort to make, but you can always make them the night before and store them in the refrigerator. They can easily be reheated in a microwave for a quick grab and go breakfast. If you have the time to make a batch during the weekend layer them between parchment paper and store in a zip-lock back in the freezer.

Oatmeal Pancakes

Makes about eight 4-inch pancakes

Ingredients:

  • 1 cup milk (low-fat)
  • 1 cup water
  • 3/4 cup quick cooking rolled oats
  • 3/4 cup oat flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 egg yolks, beaten
  • 1 tbsp. canola oil
  • 2 egg whites

Directions:

1. Heat water until hot, stir in oats and cook until done, about 5 minutes.

2. Combine dry ingredients in a large bowl then add the cooked oats and milk, stir to combine.

3. Add egg yolks and oil, stir to combine.

4. Beat egg whites until stiff peak forms, then fold into batter.

5. Cook pancakes on hot griddle making sure not to burn.

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