These Leftover Oatmeal Flax Pancakes made with quick-cooking oats and whole-wheat pancake flour are an easy and tasty way to use up oats and wheat flour with a great texture, flavor and wholesome nutrition. With a few simple ingredients and a few basic steps, you can enjoy a delicious breakfast or snack.
For 1 people
- 1 cup - Quick-cooking or old-fashioned rolled oats
- 1 1/2 cups - Dry whole-wheat pancake mix
- 1/4 cup - Ground flaxseed
- 2 cups - Milk -- soy or rice milk
- 1 - Egg or egg substitute equivalent
- 1/2 teaspoon - Vanilla extract
- Combine all dry ingredients in a mixing bowl.
- Add milk, egg and vanilla, stirring until all dry ingredients are moistened.
- Allow mixture to stand for 15 minutes.
- Preheat lightly oiled griddle over medium heat.
- Pour pancakes using scant 1/4 cup for each.
- Turn when edges of pancakes begin to look dry and surface has bubbles.
- Cook until second side has browned.
- Serve warm with syrup, applesauce or apple butter.
These Leftover Oatmeal Flax Pancakes are the perfect way to start the day or enjoy a tasty snack. They are easy and quick to make, with a delicious flavor and wholesome nutrition. If you have leftovers, simply cool on a wire rack, place in a resealable plastic bag and refrigerate for a day or freeze for several weeks. Enjoy!