Ingredients (makes ~10 medium pancakes)
1 cup Big Deal Oatmeal mix
1 1/4 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, depending on sweetness desired)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
(Optional mix-ins: ¼ cup chocolate chips, fresh berries, or more chopped nuts)
Steps
1. Hydrate oats: In a bowl, stir together the oatmeal mix and milk. Let sit 10–15 minutes to soften.
2. Whisk wet: Beat in egg, oil/butter, and vanilla until combined.
3. Mix dry: In another bowl, whisk flour, sugar, baking powder, baking soda, and salt.
4. Combine: Add dry mix into wet. Stir gently until just combined (a few lumps are fine).
5. Cook: Heat lightly greased skillet over medium heat. Pour ~¼ cup batter per pancake. Cook until bubbles form and edges look set, ~2 minutes. Flip and cook 1–2 minutes more.
6. Serve: Stack with yogurt, butter, nut butter, maple syrup, or fresh fruit.
Pro Tip
Texture upgrade: If you like fluffier pancakes, separate the egg — beat the white until soft peaks form and fold in at the end.