Oatmeal pancakes from Good to the Grain: Baking with Whole-Grain Flours (page 126) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Apple butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on January 20, 2019

    Over many years, this pancake recipe remains our family's favorite. They have a wonderful, subtle flavor and great texture. Highly recommend!

  • aromo on January 18, 2019

    Delicious mild oat flavor. A little heartier than your usual pancake, which I like better.

  • Emily Hope on February 14, 2018

    Between the oatmeal and the oat flour, these are pancakes that I don't feel bad about giving to my kids--and they are pretty tasty, too. A bit moister/denser that traditional pancakes, and the oat flavor shines through. I subbed in about 1/4 cup of whole wheat flour for some of the white, and reduced the sugar by a tablespoon to no ill effect. Served with a pear-maple syrup compote, which was a nice match.

  • TrishaCP on May 08, 2012

    I love these pancakes- the oatmeal makes an excellent addition. I don't use whole milk- I use 2% to no ill effect. Listen to the author's instructions on thinning the batter if it sits for any amount of time- it definitely thickens really quickly (mine in about 5 minutes of sitting).

  • NewYorkDely on March 19, 2012

    These are a total standby now. They're great!

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