Ingredients:
- 375 ml (1-1/2 cups) rolled oats
- 500 ml (2 cups) milk
- 125 ml (1/2 cup) whole wheat flour
- 125 ml (1/2 cup) all-purpose flour
- 15 ml (1 tbsp) brown sugar
- 15 ml (1 tbsp) baking powder
- 5 ml (1 tsp) salt
- 2 ml (1/2 tsp) cinnamon
- 2 eggs, beaten
- 50 ml (1/4 cup) butter, melted
Steps:
- Add rolled oats and milk to large bowl, let stand 5 minutes
- Stir together flows, sugar, baking powder, salt and cinnamon.
- Add dry ingredients (#2 above), eggs, and melted butter to oats, stirring until combined
- Pour about 50 ml (1/4 cup) of batter for each pancake onto hot lightly greased / buttered pan; cook until edges are dry and bubbles appear across the surface; turn over and cook until second side is brown.
