Oatmeal Pancakes Adapted from Recipe #223534

Name: Oatmeal Pancakes Adapted from Recipe #223534
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 thick pancakes, 2 serving(s)
Ingredients: 1 egg; 3/4 cup quick-cooking rolled oats or 3/4 cup instant oatmeal; 1 tablespoon gluten flour; 2 tablespoons nutritional yeast flakes (yummy) (optional); 1/4 teaspoon baking powder; 1/2 teaspoon nutmeg (optional); 1/2 teaspoon vanilla sugar (or whatever sweetener); 1 pinch salt; 1 pinch pepper; water, to bring it to a pancake consistency

Submitted by The Urban Gourmet

"Well, here's a simple recipe that is nutritious and tastes somewhat like French toast. It's an adaptation of Recipe # 223534 posted by MathMom.calif, but the original recipe used only egg, 1 pouch of instant oatmeal and water, but I just can't follow directions, can I?"

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Ready In:: 15mins
Ingredients:: 10
Yields:: 2 thick pancakes
Serves:: 2

ingredients

1 egg
³⁄₄ cup quick-cooking rolled oats or 3/4 cup instant oatmeal
1 tablespoon gluten flour
2 tablespoons nutritional yeast flakes (yummy) (optional)
¹⁄₄ teaspoon baking powder
¹⁄₂ teaspoon nutmeg (optional)
¹⁄₂ teaspoon vanilla sugar (or whatever sweetener)
1 pinch salt
1 pinch pepper
water, to bring it to a pancake consistency

directions

Crack the egg into a bowl,
Mix the oatmeal and other dry ingredients in to the egg to make a thick batter and stir for a couple minutes - this will break up the oatmeal flakes to a more flour - like consistency.
Add water to bring it to a moderately thick pancake batter consistency. let it set for a couple of minutes while you get the non-stick pan and put the olive oil to it. You will find that the batter is now thicker from the oatmeal absorbing some water, so add a bit more water.
Now fry it up and enjoy! Makes 2 large, thick pancakes.