- 1 cup rolled oats
- 1/4 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, ground
- 1 cup milk
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 egg
Place the oats in a blender and pulse until they are powdered. Add the oats, flour, sugar, baking powder, baking soda and cinnamon to a medium bowl and whisk well. In a small bowl combine the milk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir until moist.
Heat a nonstick griddle or skillet over medium heat. Add a tablespoon of butter to coat the griddle. Using a 1/4-cup measure, pour the batter onto the griddle. When the tops of the pancakes start to bubble, flip them over. Continue cooking until the bottoms are lightly browned. Repeat until all the batter is gone. Serve pancakes with fresh fruit and syrup, if desired.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.