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Oatmeal Pancakes

I love that these pancakes have hardly any flour in them. This is the only way some of my family will even eat oatmeal for breakfast.  We have had them with syrup, applesauce, homemade jam.  And this recipe can easily be doubled or tripled. 

Mix the dry oatmeal and dry milk in a mixing bowl first, to avoid the dry milk from clumping when liquid is added. Then add the water/vinegar; stir; let sit covered, about 10+ minutes. The liquids will be mostly absorbed by the oatmeal.

1 c. quick oatmeal
3 T. nonfat dry milk powder
1 c. water + 1/2 T. cider vinegar; plus extra see instructions below
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1 T. oil
1 large egg 
(or **2 T. dried whole egg powder added into the flour + 3 T. water added into the oatmeal mixture)

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1/4 c. unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt or table salt

Stir the oil and egg into oatmeal mixture. Then add flour, baking powder, baking soda and salt.  Mix well, adding extra water as needed for batter consistency (it usually takes up to about 1/2 c. water).  Cook smallish pancakes, just 3 or 4 at a time: spoon batter onto heated (medium heat, not medium high), oiled, fry pan or skillet. When top is bubbly and puffed up, and underside golden, turn pancake, cook until done (because these are mostly all oatmeal, cooking is on a bit lower heat and takes a bit longer than 'regular' pancakes, do not try rushing the cooking heat and process, please!!). Makes enough for about 4 servings.

**these amounts could vary depending upon the brand of dried eggs you have + instructions given on can

 

 

 

 

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