Oatmeal Pancakes

Ingredients

• 1 cup milk
• 3/4 cup Rolled Oats
• 3/4 Bob’s Red Mill Oat Flour
• 2 Tbsp Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 2 Egg Yolks beaten
• 1 Tbsp Vegetable Oil
• 2 Egg Whites

Directions

1. In a small saucepan heat milk until hot; stir in Rolled Oats; let stand for 5 minutes.
2. In a mixing bowl combine Bob’s Red Mill Oat Flour, sugar baking powder, and salt. Add oat-milk mixture.
3. In a small bowl combine egg yolks and cooking oil; add all at once to the flour-oat mixture, stirring just until combined.
4. In another bowl beat egg whites until stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown, turning to cook the other side when pancake has a bubbly surface and slightly dry edges.
5. Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon measure. That will put just the right amount of batter on the griddle for the dollar-size pancakes. Makes 12 pancakes.