Despite flying solo right now, I did actually manage to get some pancakes made this morning! Accomplishing that, while Skyping with Island Dad and trying to wrangle both kids, was a big confidence booster.
This week's recipe was from Taste of Home's Healthy Cooking magazine, June/July 2010 issue.
These were very similar to the Granola Pancakes we made a month or so ago. These were more oat-meal centered, so very dense and VERY moist. Totally yummy!
2 c. quick-cooking oats
2 c. buttermilk
1/2 c. egg substitute
2 Tbsp. canola oil
1/2 c all-purpose flour
2 Tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. raisins
In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil. Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add raisins.
Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
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