Pancakes Made with Instant Oatmeal  oatmeal pancakes photo
I have a love-hate relationship with carbohydrates. Breakfast is one of the best opportunities to either overdue it on carbs, or start the day with high-fiber sweetness. There's also the temptation to take the fast and easy route with a muffin or other sugary options. So, this little single-serving recipe showed up in association with the Nature's Path Organic oatmeal box. I showed it to Jim, who likes to make us pancakes on the weekend, and he has integrated it in his recipes which often include blueberries. The key to adding the instant oatmeal to other pancake recipes, is the hydrating step described below.

I found a full breakfast recipe using the Nature's Path product at the following web page:

1 package of instant oatmeal (any flavor*)
3/4 - 1 C milk
1/3 C whole wheat flour
1/2 T vegetable oil
1/2 tsp. baking powder
*If not using a flavored oatmeal, add a packet of sweetener, and sprinkles of seasonings like cinnamon

  • Empty oatmeal packet into a medium sized mixing bowl and add milk and let it hydrate for 10 minutes.
  • In a separate bowl, mix dry ingredients flour and baking powder
  • Add 1/4 C milk and vegetable oil to the dry mixed ingredients to the hydrated oatmeal
  • Stir to blend all ingredients and add more milk to preferred consistency
  • Drop 3 T of mixture onto non-stick pan on medium heat
  • Cook one minute per side

Obviously the nutrition of these pancakes is most influenced by the oatmeal, and whatever you choose to put on top of your pancakes.  20 minutes, this recipe makes a single serving of 2 pancakes. Multiply this receipe should work well.
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