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Whole Wheat Honey Oat Pancakes

October 7, 2010

We were craving breakfast for dinner so I whipped up a new pancake recipe I found.
1 egg
½ cup whole wheat flour (we swear by Wheat Montana Prairie Gold)
½ cup quick cooking oats
¼ cup white flour
¾ cup milk
2 tablespoons vegetable oil
1 tablespoon honey
3 teaspoons baking powder
½ teaspoon salt
In medium size bowl, whisk the egg until it is lemon colored & a little foamy; whisk in the milk, oil and honey (*see note). Add the flour, oats, baking powder and salt; whisk just until everything is well mixed (don‘t over whisk). Let batter sit for about 5 minutes before cooking.
NOTE: Use a scant 1/3 cup of batter for each pancake.
NOTE: The honey will want to “stay together” and sit on the bottom of your bowl, so make sure you completely mix it into the milk BEFORE you add the flour and oats (that way you won’t over mix the batter).

We used a big skillet which helped keep the pancakes fluffy and light brown. MMM…

Notice how I make mine traditional with butter and syrup and Bobby makes his peanut butter and jelly style.

We love breakfast for dinner!

Rating: A (fluffy and delish but wish I had Turkey Bacon instead of regular)

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