I think this is a very cool recipe. It’s from an eggless book I have, as my hubby’s allergic to eggs. It’s called The Food Allergy Mama’s Baking Book by Kelly Rudnicki. This recipe uses NO REFINED WHITE FLOUR. Usually I see healthier recipes that use partial white and wheat flour but this one doesn’t dabble with refined! The only hint is make the pancakes small, about 1/4 cup or less, they spread and will get crumbly. This is so healthy (for a pancake) and diabetic-friendly, and carb-friendly! If you’re eating this way for low carb or diabetic/prevention reasons, just remember don’t ruin it with loads of butter or full-sugar syrup. ENJOY! I just did the skillet and did not used the warmed oven. Yield about 20 pancakes. I yielded 18.
- 1 cup quick-cooking oatmeal
- 1 cup whole-wheat flour
- 2 tablespoons sugar
- 6 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons water (1/4 cup)
- 1 1/2 cups milk (or soy or rice milk)
- 4 tablespoons vegetable oil
- Preheat a cast-iron griddle or similar pan on medium heat until hot, and preheat oven to 200° F.
- Meanwhile, in a large bowl, combine the oatmeal, flour, sugar, baking powder, and salt with a wire whisk.
- In a large measuring cup, combine the water, soy milk, and oil.
- Pour the water mixture into the dry ingredients, and mix with a wire whisk until just combined. Do not overmix, a few lumps are fine!
- Spray the griddle with cooking spray. Pour about 1/2 cup of batter onto the heated griddle. Cook until small bubbles start to form on top.
- Flip and cook other side until light brown.
- Transfer the pancakes to warmed oven and repeat (optional).