Rakicy occasionally makes these for breakfast on the weekends and the “reheats” them for breakfast during the week by putting the leftovers in the toaster. This recipe was inspired by something similar in Runner’s World.
1 1/2 cups milk
1 cup quick cooking rolled oats
2 eggs beaten (or equivalent egg substitute)
2 tablespoons honey
3/4 whole wheat flour
1/4 cup All Bran
1 Tablespoon Baking Powder
1 teaspoon salt
(optional in the fall, we put pumpkin puree or leftover cranberry orange relish in the batter as well)
Pour milk over oats and let sit. Sift together flour, baking powder, and salt and set asside. Stir eggs and honey into oat and milk mixture. Add dry ingredients, stirring until combined. Use 1/3 cup measuring cup to laddle into hot non-stick skillet. Makes about 12 pancakes.
If we are eating these the same day, I place the cooked pancakes on a cookie sheet in a warm oven to keep them warm while the others are cooking. If toasting later, let pancakes cool completely on a wire rack and then store in large ziploc bag.
