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Freezer Oatmeal Pancakes Recipe
|Uncooked rolled oats||1 1⁄2 Cup (24 tbs)|
|Milk||2 Cup (32 tbs)|
|Unsifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Light brown sugar||2 Tablespoon|
|Butter/Margarine||4 Tablespoon, melted (1/2 stick)|
|Maple syrup||2 Tablespoon|
Calories 150 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.1%
Saturated Fat 2.9 g14.5%
Trans Fat 0 g
Cholesterol 50.5 mg
Sodium 195.6 mg8.2%
Total Carbohydrates 20 g6.5%
Dietary Fiber 1.6 g6.4%
Sugars 4.8 g
Protein 5 g9.7%
Vitamin A 3.4% Vitamin C
Calcium 9.2% Iron 6.6%
*Based on a 2000 Calorie diet
1 In a deep bowl, put the oats and mix in milk.
2 Allow to stand for about 30 minutes until the milk is almost absorbed.
3 Beat eggs into the oat mixture.
4 Sprinkle the flour mixture on top, add in the melted butter and mix well to combine, avoid overheating.
5 In a heavy skillet or griddle, add a little oil just to grease it, heat slowly.
6 Using 1/4 cup batter for each pancake, pour on the skillet and cook until bubbles form on surface and edge becomes dry.
7 Turn and cook for another 2 minutes, or until nicely browned on underside.
8 On a wire rack, cool the pancakes, and individually wrap them in foil.
9 Place in the refrigerator and freeze.
10 Unwrap the required number of pancakes and toast in a toaster.
11 Serve hot with maple syrup.