The beauty of this recipe is that you don’t need to grind the oats into flour.
Rolled Oat Pancakes
1-1/2 cups rolled oats
1-1/3 cups boiling soymilk, or other milk of your choice
1/3-cup egg whites or 2 whole eggs
1/3 cup cornstarch
1-1/2 teaspoon baking powder
1/4 to 1/2 teaspoon salt
Cooking Spray or Vegetable Oil for frying
Measure the soymilk into a small saucepan and bring it to a boil on the stove. Measure the rolled oats and place them in a mixing bowl. Pour in the boiling soymilk. Stir so the rolled oats can absorb the soymilk. Allow the mixture to sit for at least 10 minutes to soften the oats and cool down a bit.
Make sure the oats are only lukewarm. Add the eggs and mix smooth. If the oats are still too hot then your eggs will scramble and cook. This is unpleasant. Cool your oats for a full 10 minutes so your eggs will mix in and not cook into an inedible mess. Trust me on this.
Next add the cornstarch, baking powder and salt. Mix again. The batter will be lumpy because of the oats. That’s okay.
Spritz a skillet with cooking spray or coat it lightly with vegetable oil. Heat to medium-high. Use about 3-tablespoons of batter for each pancake. Spoon the batter onto the hot skillet. When the top is dry and the underside is lightly browned, flip the pancake to brown the remaining side. Continue until all the batter is used.
Makes about 12 pancakes.
I like my pancakes with a little molasses. My boys prefer homemade pancake syrup. These are hearty and delicious, although a little chunky if the oats are coarse. If you prefer a finer textured pancake then use quick oats instead of old-fashioned.
Makes 6 servings; 2-pancakes each
Assuming 6 servings; prepared with egg whites and 1/4-teaspoon salt; fried in no-stick spray.
Per Serving: 130 Calories; 2g Fat (15.9% calories from fat); 6g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 241mg Sodium.
Calorie By Percentage: 16% Fat; 65% Carbohydrate; 19% Protein.
Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.