These are much better -- and much tastier -- than regular pancakes. You can even eat them without syrup. From "American Baby Magazine"

Ingredients

1	cup milk
2/3	cup quick rolled oats
2/3	cup flour
2	tbsp. brown sugar
1 1/2	tsp. baking powder
1/4	tsp. salt
1/4	tsp. ground cinnamon
2	eggs, beaten
2	tsp. canola oil
1/4	tsp. vanilla
1/2	cup raisins

Directions

1. In a small saucepan, heat milk until hot; remove from heat. Stri in oats. Cover and let stand for 5 minutes.
   
   
2. Meanwhile, in a medium bowl, stir together flour, brown sugar, baking powder, salt and cinnamon. Make a well in the center of the flour mixture (for the liquid ingredients).
   
   
3. In a small bowl stir together egg, oil, vanilla. Add egg mixture and oats mixture all at once to the flour mixture; stir until combined.
   
   
4. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet (use vegetable oil; butter tends to burn). Cook over medium heat about 4 minutes or until pancakes are golden brown, flipping once when pancakes have bubbly surfaces and edges are slightly dry.
   
   

Categories

Breakfast

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in phosphorus High in selenium

Bad points High in cholesterol High in sugar