I'm not usually a pancake fan, but this recipe is scrumptious and filling. I make it year-round, but the oatmeal and brown sugar flavor is especially good in the winter.
The (modified) recipe is originally from the November, 2004 edition of American Baby magazine.
1 cup milk
2/3 cup quick-rolled oats
2/3 cup flour
2 T brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 eggs, beaten
2 tsp. oil
1/4 tsp. vanilla
Heat milk in a small saucepan. Stir in oats, remove from heat, cover and let stand for five minutes.
Stir flour, brown sugar, baking powder, salt, and cinnamon in a medium bowl. Make a well in the center for the liquid ingredients.
In a small bowl, stir egg, oil, and vanilla. Add egg mixture to oats, then pour into dry ingredients. Stir to combine.
For eight pancakes, pour 1/4 cup portions of batter on skillet. Turn when bubbles are plentiful, and cook a minute longer.
7g total fat
1.5g saturated fat
I eat a couple, then save the rest to eat throughout the week. Great with syrup, apple butter, or even on their own.