Oatmeal Pancakes

june2016 066 Oatmeal Pancakes are UHmazing…hence the reason why I never got a true end product photo. Once these babies hit the breakfast (we’ve even had them for dinner, lunch!) table it’s basically a run to the finish line.  They don’t last long. My children love them, even my daughter who doesn’t really do breakfast food, loves them. She gets that from yours truly. I’ll take dinner leftovers any day over the traditional breakfast items…unless there is bacon, of course. So the pancakes….mmm the oatmeal makes them so filling but the upped amount of baking powder keeps them light and fluffy. This is a recipe from the wonderful The Marathon Mom that I have tweaked. By the way, this woman is incredible. She has a small baseball team of children, beyond organized, she home schools, she has been through so much and she is clothed in Grace by our Lord.

And Again, the pancakes. I choose to soak my oats the night before in the amount of milk the recipe calls for. Oats are one of the grains that contain the highest amount of phytic acid, which blocks the mineral absorption in our gut, pretty important right, mineral absorption..I’d say so. So to help break down those acids, we soak our grains before we eat them. You can learn all about that in the Nourishing Traditions book. Love this book, I would highly recommend reading over, and over and over, you know, just to really wrap your mind around how important it is to nourish our bodies with real food.

Wow Girl, super off course today, lets dig in before I lose my train of thought and start yapping about ducks or kids. Get your stuff together.

 1 cup unbleached flour

      • 1/2 cup steel cut oats

       •1/2 cup whole wheat flour

       •4 Tablespoons honey or sugar

       •2 Tablespoons baking powder

       •1 teaspoon salt

       •1 Tablespoon wheat germ, ground flax, bran, make it your own.

       •2 eggs

       •2 cups milk, 

       •4 Tablespoons melted, unsalted butter. Its so nice to be able to control the amount of salt in a recipe.


Here we go.

  1. june2016 043 The night before you want to devour these guys for breakfast mix your flours, oats and stir in the milk. Cover and do your thang.     june2016 046
  2.  In the morning set your pans,I looove my cast iron skillets, over med-high heat.
  3. In a seperate bowl stir together sugar, baking powder, salt, and wheat germ.
  4. In another bowl stir together the eggs, butter.
  5. Add the eggs and butter into the oat Mix and slowly add in the sugar mixture adding more milk as needed starting with a tablespoon. At this point the Oats and flours soak up most of the liquid. So the extra amount of milk you will add will vary with each batch (time you allow to soak, etc.)

Your ready for the heat. Butter your pans and pour 1/2 C. or less of batter onto the pan and cook till bubbly and golden brown underneath.june2016 066


Repeat, repeat annnd repeat….since I always double this recipe. Who doesn’t love to know that they have delicious pancakes in the freezer for those OH NO mornings. We enjoy ours with real maple syrup. I personally like to eat one, two, three, who’s counting, plain as I’m running around in the morning with my coffee. Enjoy!


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