Oatmeal Pancakes
From: Agathe, Pont-Rouge, Quebec, Canada
Comments: Good at breakfast as well as at dinner time.
These pancakes can be eaten plain, with maple syrup, applesauce, jams, asparagus, mushrooms, ....
As a main course, fill these pancakes with any filling of your choice; then roll and sprinkle pancakes with a little shredded cheese and just reheat pancakes into a preheated oven.
  • 1 1/2 cups [375 mL] quick-cooking rolled oats
  • 2 cups [500 mL] milk
  • 1 cup [250 mL] whole wheat flour
  • 1/2 teaspoon [2.5 mL] salt substitute
  • 2 tablespoons [30 mL] honey or maple syrup
  • 2 eggs
  • 1/8 cup [30 mL] olive oil
  • Vegetable non-stick spray
  • Into a bowl, mix together rolled oats and milk.
  • Leave to soak for 10 minutes.
  • Beat in whole wheat flour, salt substitute, honey or maple syrup, eggs and olive oil, using an electric mixer.
  • Spray a little vegetable non-stick spray into a frypan; cook batter, into thin pancakes.
  • Spray frypan with more vegetable non-stick spray after every 3 pancakes, or as needed.