Oat Pancakes

Oat Pancakes

Adapted from a recipe by Deborah Madison in Vegetarian Cooking for Everyone

Oats are a good source of vitamin A, riboflavin, folate, calcium, phosphorus and selenium, as well as thiamin, niacin, vitamin B6, iron and manganese.

Ingredients:

• 1½ cups rolled oats
• 1½ cups plain low-fat yogurt plus 1/2 cup milk
• 2 eggs
• 1 tsp. vanilla
• 1 Tbsp. sweetener (i.e. maple syrup, brown sugar, or agave nectar)
• 1/4 cup olive oil
• dash of salt
• 1/2 cup whole wheat or spelt flour (or any other flour)
• 1/2 tsp. baking soda
• Dash of nutmeg (optional)
• 1 tsp. cinnamon (optional)

Directions:

1. Stir together oats and yogurt mixture. Let stand for 5 to 10 minutes.
2. Add eggs, vanilla, sweetener and oil. Mix well.
3. Add dry ingredients and mix well.
4. Heat a skillet or griddle to medium heat.
5. Pour 1/4 cup of batter onto heated skillet for each pancake and spread out the batter a little (so it’s even and flat).
6. Let cook until bubbles form on the top.
7. Flip* and cook the other side until golden brown.

*Only flip once. These pancakes stay very moist inside.