Ingredients:
1 1/4 cups Rolled Naked Oats
3/4 cup whole wheat flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp brown sugar
2 eggs
1/4 cup oil
1 cup milk
Measure dry ingredients into a bowl, stirring to ensure there are no unpleasant lumps of baking soda. Add the eggs, oil, and milk, stirring just until combined. If you have a few moments, you can let the batter sit for 10 minutes to let the oats absorb moisture. Now you can also toss in a few handfuls of extras: fresh or frozen blueberries, raspberries, diced apples…mmmmmmmm….
Drop batter onto a hot (slightly oiled, non-stick, or well-seasoned cast iron) pan. Cook over medium heat until small bubbles form in the top of the pancakes. Flip over, and cook the other side until lightly browned.
Serve with maple syrup, yogurt, fruit jam, or maybe just a beam of morning sunshine!
