INGREDIENTS
makes ~10 medium pancakes
1 cup Big Deal Oatmeal mix
1 ¼ cup milk (dairy or alt-milk)
1 large egg
2 Tbsp oil or melted butter
1 tsp vanilla extract
¾ cup all-purpose or gluten-free flour
2 Tbsp sugar (optional)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
(Optional: chocolate chips, nuts or berries)
STEPS
1. Soften the oats: Stir oatmeal and milk together. Let stand 10–15 minutes.
2. Mix Dry: In a separate bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Whisk wet: Whisk egg, oil/butter, and vanilla until well combined - stir into oatmeal and milk mixture.
4. Combine: Stir dry mix into wet until evenly combined. Let rest 10-15 minutes to thicken.
5. Cook: Heat a lightly greased skillet over medium-high heat. Spoon about ¼ cup batter per pancake. Cook 3–5 minutes, until bubbles pop and edges are set. Flip and cook another 2–3 minutes. They brown quickly, so keep an eye on them!
6. Finish: Transfer pancakes to a covered, oven-safe dish and bake at 300°F for 10–12 minutes to finish cooking the oats.
7. Serve: Top with butter, yogurt, nut butter, maple syrup or fresh fruit—and a generous sprinkle of Big Deal Oatmeal Crunchy Topping.
Extra fluffy: Separate the egg and whip the white to soft peaks, then gently fold it into the finished batter.
