Something about the taste of grains in pancakes. I love it! It's earthy, grainy, hearty and super delicious. These aren't too sweet which is perfect because I love drenching my pancakes with maple syrup and a pat of butter.

Photo bycanva

Photo bycanva

Enjoy these with paired with fresh fruit and/or whipped cream for the ultimate delicious breakfast.

Ingredients

Dry ingredients:

• 1 cup rolled oats
• 1 cup milk (dairy or non-dairy)
• 1/2 cup all-purpose flour (or whole wheat flour)
• 2 tablespoons brown sugar (or granulated sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)

Wet ingredients:

• 1 large egg
• 2 tablespoons vegetable oil (or melted butter)
• 1 teaspoon vanilla extract

Directions

• Soak the oats: In a medium bowl, combine the rolled oats and milk. Let them soak for about 10-15 minutes to soften the oats.
• Mix dry ingredients: In another bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon (if using).
• Combine wet ingredients: In the bowl with the soaked oats, add the egg, vegetable oil, and vanilla extract. Mix until combined.
• Combine all ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
• Cook the pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
• Serve: Keep the pancakes warm in a low oven while you cook the remaining batter. Serve warm with maple syrup, fresh fruit, or your favorite toppings.

What do you think?

You will want to make this recipe over and over again. Let me know what you think!