This is one of our favorite pancakes. When I was little, I couldn’t wait long enough for the syrup of jam to make its way around the table and would eat my first one plain. They’re that good. Beings we don’t need these to raise, I recommend using soft white wheat berries for your flour.
This recipe is featured from the book, Pioneering Today-Faith and Home the Old Fashioned Way.
Oatmeal Pancakes
These pancakes are the best I've ever had. They're delicious eaten alone or with your favorite topping of syrup, jam, or applesauce. The oatmeal and egg provide an extra boost of protein and texture. This recipe is featured from Pioneering Today-Faith and Home the Old Fashioned Way
Ingredients
- 2 cups milk
- 1 and ½ cups oats
- 2 eggs
- ½ cup coconut oil
- ¾ cup soft white wheat flour (or all purpose)
- 2 Tablespoons sugar
- 2 and ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- Pour milk over oats and let stand 2 minutes.
- Beat in eggs, oil, and remaining ingredients.
- Fry in hot oil in a cast iron skillet.
