These are hands down my favorite pancakes and they really don’t take but a couple extra minutes compared to a prepared mix to whip up! They are thick, fluffy, and very filling. Although they are made with all whole foods, I wouldn’t recommend eating them for breakfast every morning. With that being said, I love to make a big batch and have breakfast pre-made for a few mornings or put some in the freezer for the next week! Just throw one or two in the toaster, add some fruit or nut butter, and top with a little pure maple syrup. Scramble some eggs on the side for an extra hearty breakfast or to make breakfast for dinner!
Oatmeal Cinnamon Pancakes
1 cup whole wheat or white whole wheat flour
1 cup oats
2 tsp baking powder
½ tsp cinnamon (or a little more)
¼ tsp salt
1/3 cup coconut oil or butter, melted
1 cup milk
½ tsp vanilla
Mix all ingredients together. Add extra milk if needed. Pour batter onto a skillet and cook a few minutes on each side or until evenly browned.
P.S. These also work pretty well using mostly water in place of the milk for those times you start them and forget you are just about out of milk. 😉