Cinnamon Oat Pancakes

Old-fashioned rolled oats, all-purpose flour, whole-wheat pastry flour, brown sugar, baking powder, salt and cinnamon are pulsed in food processor.

Whole milk, eggs and canola oil are whisked in mixing bowl. Wet ingredients combined with dry ingredients. Reserved oats stirred into batter. Pancakes prepared on hot griddle.

Ingredients 

• 2 cups Old-Fashioned Rolled Oats, divided
• 1 cup All-Purpose Flour
• 1 cup Whole-Wheat Pastry Flour
• 1/4 cup packed Brown Sugar
• 1 tablespoon Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoon Ground Cinnamon
• 2 cups Milk
• 2 Large Eggs
• 1/4 cup Canola Oil

Preparation:

1. Add 1 cup oats, white flour, wheat flour, sugar, baking powder, salt and cinnamon to a food processor.
2. Pulse to combine, forming coarsely ground oats.
3. Whisk together milk, eggs and oil in a large bowl.
4. Pour the dry ingredients into the bowl.
5. Add the 1 cup reserved oats.
6. Whisk until combined.
7. Preheat the griddle.
8. Spray with non-stick cooking spray.
9. Spoon 3 tablespoons of batter per pancake on the preheated griddle.
10. Cook the pancakes until the bottom is golden brown and the top forms bubbles.
11. Flip the pancakes and cook until golden brown.
12. Repeat with the remaining batter.

Pancake Making Tips – Serving Pancakes with Bacon

• When serving pancakes with bacon, cook the bacon in the skillet, remove to a baking dish, and keep warm in a 200 degree oven.
• Drain the skillet and gently wipe with a paper towel.
• Cook pancakes in the same skillet for a delicious smoky flavor.