One of the key ingredients in making these pancakes so great is the ground nutmeg.
One note about these pancakes, I used hemp milk instead regular milk, and you must absolutely make sure the dry ingredients are fresh. Old baking powder won't activate and you'll be left with lifeless, fluff-less pancakes. It's important that the nutmeg is fresh too, if you have a grinder for whole nutmeg that's even better, you'll get the best flavor from freshly ground nutmeg.
Whole Grain Oatmeal Pancakes
- 1 Cup Quaker Old Fashioned Oats
- 1 Cup All Purpose flour
- 1 Cup Whole-wheat flour
- 2 Tbsp. Baking powder
- 1/2 Tsp. Nutmeg
- 1/2 Tsp. Salt
- 1 1/2 Cup Milk
- 1/4 Cup Vegetable oil
- 2 Eggs
- 1 Tsp. Vanilla
- Tbsp. Honey
- Preheat a large skillet over medium to heat.
- Whisk together the oats, flours, baking powder, nutmeg and salt.
- Using the same whisk in a second bowl, whisk together the milk, oil, eggs, vanilla and honey.
- Pour the wet into the dry mixture and stir until just combined.
- Pour batter into skillet using about 1/3 cup of batter per pancake
- Once bubbles form on the outside of the pancake and do not fill in again - it is time to flip them over.
- Flip just once - plate them up.