- Prep Time
- Cook Time
Great Tastes 2017-2018
1 1/2 cups (375 mL) quick-cooking rolled oats
2 cups (500 mL) milk
1/2 cup (125 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
1 Tbsp (15 mL) brown sugar, packed
1 Tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cinnamon
2 eggs, beaten
1/4 cup (60 mL) butter, melted
butter for cooking
In a large bowl, combine rolled oats and milk; let stand 5 minutes.
In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt, and cinnamon. Whisk eggs and 1/4 cup (60 mL) butter into milk mixture until blended. Pour over flour mixture and stir just until combined
Heat a large nonstick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for two to three minutes or until bottoms are golden and edges look dry; turn and cook for one to two min longer or until golden and puffed.
Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
Recipe courtesy of Dairy Farmers of Canada, dairygoodness.ca
Per Serving: 3 g protein;
69 mg (6% DV) calcium;
93 calories; 4 g fat; 12 g carbohydrate; 1.4 g fibre; 116 mg sodium