Cinnamon, Apple, Raisin, Oatmeal Pancakes

In an attempt to get a bit more fiber into my family, I decided to load them up in the morning with oatmeal. They didn’t want the traditional bowl of oatmeal so I thought, “Hmmm, wouldn’t it be nice to put it in their pancakes?” So that’s just what I did.

Revision to the Easy Homemade Pancake Recipe

I took my usual pancake recipe  and modified it just a bit. Here are the ingredients:

Oatmeal
Apple
Raisins
Cinnamon
Whole grain flour
Egg
Baking powder
Salt
Agave (or organic sugar)
Vanilla extract
Milk

Making the Oatmeal, Cinnamon, Raisin, Apple Pancakes

• In a bowl I added equal amounts of oatmeal and flour. I then added the baking powder (the rule of thumb is 1 teaspoon per cup of flour…or in this case per cup of flour/oatmeal). To that I added the egg and a pinch of salt for flavor. Once you’ve added the basics, the rest is a free for all.

• We like thick pancakes so we add enough milk to create thick pancakes. To that we add raisins (my daughter likes raisins so we add a lot), pealed and diced apple, vanilla extract, cinnamon and the agave or sugar to taste.

• If you let the batter sit for a bit (a couple of minutes), the oatmeal will begin to absorb the milk. You want that to happen because you want to make sure the oatmeal is softened just a bit. Add more milk if necessary and then cook your pancakes.

Because we added the sweetness to the batter, you won’t need to pour syrup over the pancakes once they’re cooked. In essence, if you added just a bit more milk, you could probably put the batter in a cupcake pan, stick them in the oven and make oatmeal, raisin, apple, cinnamon muffins.

Tip:

Make sure to drink water after eating the pancakes. Fiber needs water to help it pass through the system. 

Filed in: Recipes