** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine milk and oats in a bowl and let stand at least 5 minutes Add oil
and eggs, mixing well.
2.
Stir in flour, sugar, baking powder and salt.
3. Stir just until dry
ingredients are moistened,
Bake on a hot, lightly greased griddle ( I use electric frying pan), using
1/4 cup batter for each pancake.
4. Turn when top is bubbly and edges
slightly dry.
5. Makes 10-12 four inch pancakes
variations: add a handful of chopped pecans or walnuts to the batter or a
cup of fresh blueberries or place a few slices of banana on each pancake
just after you pour it on griddle.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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