Apple Cinnamon Oatmeal Pancakes

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These made about for large pancakes. If you’re making these for one I’d suggest using 1/4 cup of oats and flour. I put some natural peanut butter and homemade jam on for toppings 🙂 Apple Cinnamon Oatmeal Pancakes Makes 4 1/2 cup oats (ground in a food processor or blender) 1/2 peeled, slice apple 1/2 …

Oatmeal Pancakes

I love oatmeal. I like mixing it with egg whites, putting it in smoothies, or making it with sliced apple and cinnamon.

That’s my I became so excited when I came across Smitten Kitchen’s oatmeal pancake recipe.

I didn’t have any molasses or honey so I didn’t use them but it tasted just fine.

Instead of mapel syrup on top I dolloped some of my mom’s homemade strawberry rhubarb jam. Delicious!

Oatmeal Pancakes
From Smitten Kitchen

Adapted and just tweaked a little from Good to the Grain

Makes about 18 pancakes

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients together then add the wet ones.

Cook on a hot skillet until it looks like a pancake.