I love these pancakes. Pretty sure the recipe came from the first edition of Diet for a Small Planet, great book. I grew up on it.
So this was my mom’s Sunday Morning Breakfast, for whenever we had special Sunday Morning Breakfast. Those mornings were an extremely mixed bag, but these pancakes were always tasty. The main body of the pancake holds all the oats but the edges made this soft tender little fringe that made me think of that part of earlobes that is right after the cartilage ends. Kids are weirdos, huh? Don’t get me started on pickle elbows…but the pancakes! Filling and a little sweet, nice with jam or applesauce or syrup or fruit, and enough that you don’t need to make eggs or beans or whatever, these pancakes are a full meal. See pictures below the recipe for details on...how oats look when soaking in milk. Without further ado…
Sunday Oatmeal Pancakes
1-1/8 cups milk
1 cup rolled oats
1 Tbsp oil
1 whole egg, plus one egg white
1/2 cup whole wheat flour
1 Tbsp brown sugar
1 tsp baking powder
1/4 tsp salt
Combine the milk and rolled oats in a bowl and let them soak for at least 5 min, I like to leave them for 15min or more
Beat the egg and the egg white in a small bowl, until they are a nice fluffy looking yellow with bubbles on top (not stiff peaks, no peaks, they should still be liquid, just airated) I am usually too lazy to separate the egg so I just use two full eggs, it tastes great and sure maybe is a little higher fat, but what else are you gonna do with a spare egg yolk?
Add the oil and beaten eggs to the milky oats, and mix together well. Stir in the brown sugar.
In a separate bowl mix the flour, salt, and baking powder, stir it up some with a fork or a wisk
Mix the dry ingredients into the wet ones, but just until the dry ingredients are moistened. Yummy option: add fresh blue berries or diced bananas
Cook on a hot, lightly oiled griddle, using 1/4 cup of batter for each pancake and use the cup to spread out the oats a little into pancake shape. Flip them when the top is bubbly and the edges are slightly dry.
(You'll have to experiment with the cooking temp. You really don't want it too hot. I always find that mine are a little thick so they need to cook slower so the inside cooks before the outside burns. However, if they don't cook fast enough, they will be dried out. Try a couple at a time until you have it right.)
The recipe book says this will make 10-12 4" pancakes. I don't think it makes that many, maybe because mine are thick. Anyway, mom used to triple the recipe for the whole family. Now I double it to have leftovers, they are great cold.
