Cinnamon Oatmeal Pancakes
With the raisins and cinnamon already included, a pouch of Hot Oatmeal offers a ready base for a quick, healthy-start breakfast pancake. For a vegan version, use soymilk instead of dairy.
Makes seven small pancakes
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 1 pouch Nature’s Path® Apple Cinnamon Instant Hot Oatmeal, uncooked
- 1/3 cup Whole Wheat Flour
- 1/2 tsp. Baking Powder
- Pinch salt
- 1/3 to 1/2 cup Milk
- Vegetable Oil, for skillet
- Maple Syrup, Honey, or Fresh Fruit, for serving
Directions:
- Empty contents of oatmeal pouch into medium sized bowl. Separate any stuck-together raisins. Mix in flour, baking powder, and salt.
- Stir in 1/3 c. milk and let sit for 2 minutes. Stir in more milk if batter becomes very thick.
- Heat a griddle or large nonstick skillet over medium heat. Brush lightly with oil. Drop 1/8 c. (2 tbs.) batter per pancake onto griddle, allowing space for spreading. Cook until tops are dry around edges and bottoms are lightly browned.
- For best results, shove thin spatula under entire pancake to flip. Continue cooking until second side is lightly browned and pancakes are cooked in center. Serve immediately with your choice of pancake toppings.
