Whole Grain Oat Flour Pancakes

oatmeal pancakes1

Oatmeal- not Instant 1 1/3 Cups
All Purpose Flour 1 Cup
Sugar 2 tsp.
Salt 1 tsp.
Baking Powder 1 ½ tsp.
Baking Soda 1 tsp.
Eggs-large 2   
Milk 2 Cups
White Vinegar 2 Tbsp.

Place the oatmeal in a food processor and process until very fine, almost to the consistency of all purpose flour. Reserve.

Combine the all purpose flour, sugar, salt, baking powder and baking soda and sift into a larger bowl. Evenly stir in the reserved oat flour.

In a separate bowl, whisk together the eggs, milk and vinegar until smooth.

Add the liquid to the dry ingredients and mix just until smooth. It is safest to add about 80% of the liquid and mix to check consistency and add the remaining liquid if necessary. You don’t want the pancake batter to spread out too thin when griddling, conversely you don’t want it to be too thick as to not spread out at all. Do a test. On some occasions, you may need to add even more liquid than stated because of the differences in cup measurements and the moisture content in the oatmeal.

Cook on a pre heated greased 350 degree griddle for about 2 minutes on a side. Great served with maple syrup. Enjoy!

Lincoln Culinary Institute’s Website: www.lincolnculinary.com

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