Oatmeal Pancakes
These pancakes have a thin, smooth texture like Swedish pancakes surrounding the crunchy heartiness of rolled oats.


1 1/2 cup rolled oats
2 cups milk or buttermilk
2 eggs
1 teaspoon vanilla
2 Tablespoons maple syrup or brown sugar
1/4 cup canola/vegetable oil
1/2 teaspoon salt
1/2 cup flour
1/4 teaspoon grated nutmeg
1/2 teaspoon baking soda


Stir the oats and buttermilk together and let stand for 20 minutes.
In a separate bowl, Beat the eggs with the vanilla, sugar, and oil.
Stir in the rolled oats.
Add the dry ingredients (salt, flour, nutmeg, baking soda) to the bowl.

Cook the pancakes on a heated skillet over medium low heat.
When the tops are covered with holes, flip them and cook the second side.
Because of the moisture of this batter, these pancakes should cook slower than more traditional versions, and should be flipped only once.


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Vegetarian Cooking for Everyone, p. 632