Oatmeal Pancakes – a delicious recipe with milk, quick-cooking oats, all-purpose, whole wheat flour, germ, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In bowl, pour milk over rolled oats; let stand for 5 minutes.
2
In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
3
Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
4
Heat a large greased skillet over medium to med-high heat.
5
Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
6
Turn over and cook for about 30-60 seconds longer, or until set.
7
Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.
548
kcal
Calories
26
g
Fat
60
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups milk, 1 1/2 cups quick-cooking oats, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, and more.
Yes, Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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