Love these pancakes! The recipe comes from IN MY KITCHEN by Lorraine Rohrer cookbook. I have the halved ingredients in brackets, which is what I use for me and hubby. Oats are healthy, and with this recipe that means less flour used, too (for me, the less flour the better!) Use Lactaid milk and they’re also lactose-free.
Servings: About 8 pancakes
3/4 cup regular or quick-cooking oats, uncooked [6 tablespoons]
1 1/2 cups milk [3/4 cup]
2 eggs, beaten 
1/4 cup melted shortening [2 tablespoons]
1 1/4 cups all-purpose flour [1/2 cup + 2 tablespoons]
2 tablespoons sugar [1 tablespoon]
1 tablespoon baking powder [1 1/2 teaspoon]
1 teaspoon salt [1/2 teaspoon]
Combine oats and milk; set aside 5 minutes. Add eggs and shortening to oat mixture, mix well.
Combine dry ingredients; add oat mixture, and stir just until blended.
Pour about 1/4 cup batter on hot griddle for each pancake. [I don’t measure – I just pour making them the size I want.] When pancakes have a bubbly surface and slightly dry edges, turn to cook the other side.
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