Whole Grain Oatmeal Pancakes

These are the best pancakes I can remember having in years, and I made them from scratch! These are the kind of pancakes that you could eat every weekend. J and I used to make pancakes using the whole grain mixes from Arrowhead Mills but after making these pancakes from scratch, we'll never go back to mix. It's almost as easy to mix up this pancake batter from scratch than it is to go to the pantry and measure out some pre-made mix. The little extra work pays dividends in delicious pancakes that you can tell your family or friends you made completely from scratch!

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
Ingredients

• 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

Directions

1. Preheat a large skillet over medium to heat.
2. Whisk together the oats, flours, baking powder, nutmeg and salt.
3. Using the same whisk in a second bowl, whisk together the milk, oil, eggs, vanilla and honey.
4. Pour the wet into the dry mixture and stir until just combined.
5. Pour batter into skillet using about 1/3 cup of batter per pancake
   
6. Once bubbles form on the outside of the pancake and do not fill in again - it is time to flip them over.
7. Flip just once - plate them up.
8. Enjoy!