Oatmeal 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

1. Whisk dry ingredients in a large bowl
2. In another bowl, combine wet ingredients, stirring until smooth
3. Mix in dry ingredients just until combined, small lumps are fine
4. 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