# Oatmeal Pancakes

recipes

cooking

pancakes

These are good. They’re not as good as Smitten Kitchen’s tall, fluffy, but my kids like them for dinner or cold as morning commute snacks.

## Ingredients

### Dry

- \(156\) g (\(1\frac{1}{2}\) cups) rolled oats
- \(230\) g (\(1\frac{1}{2}\) cups) white whole wheat or ap flour
- \(2\) tsp baking soda
- \(1\) tsp baking powder
- \(\frac{1}{2}\) tsp kosher salt

### Wet

- \(1\frac{1}{2}\) cups vanilla yogurt
- \(1\) cup milk
- \(\frac{1}{4}\) cup peanut oil
- \(1\) egg
- \(1\frac{1}{3}\) cup light brown sugar
- \(1\) tsp vanilla extract

### Optional

- \(\frac{1}{3}\) cup chopped walnuts or dried cranberries or a mix

## Directions

- Whisk dry ingredients in a large bowl
- In another bowl, combine wet ingredients, stirring until smooth
- Mix in dry ingredients just until combined, small lumps are fine
- lightly butter a 350º F (175º C) skillet. I scoop batter with a #20 (yellow handled) disher (55 ml about 3.5 T). Cook for about 3 minutes/side or until brown. More butter makes crispier edges