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!
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.