Oatmeal Pancakes (contains gluten)

from CCNM’s Simply Healthy Cookbook, 2002

1 cup large-flake organic oatmeal

1 cup all-purpose flour, unbleached or ½ cup whole-wheat flour and ½ cup all-purpose flour

¼ cup wheat-germ or oat-bran (optional)

2 tsp. baking powder, heaping

¼ cup sugar, scant (do not pack)

½ tsp. sea salt

¼ cup butter, melted

1 large or extra large free-range egg

1 cup soy milk or any milk substitute

Put oatmeal in blender or mini-chopper. Pulse for 5 – 10 seconds. Pour into a large bowl. Add the remaining dry ingredients. Stir together with a fork to blend. To melt butter, place over medium-low heat in a medium size pot. In a small bowl, beat the egg with a whisk. Combine the egg with the milk and melted butter and stir together. Add the wet ingredients to the dry ingredients, blending together with a few swift stokes. The batter will look lumpy. Heat a large frying pan, adding enough butter to coat the surface. When the butter begins to bubble in the pan, drop the batter in by large spoonfuls. Adjust the heat if necessary. When bubbles appear on the surface of the pancake, they are ready to be flipped. You will need to add more butter to each batch. Serve hot with maple syrup.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s