Saturday mornings are my kids’ favorite. Throughout the week, breakfast is pretty simple. The older kids cook for themselves on these days–egg sandwiches and the like. I do oatmeal a couple of days a week. Sometimes they have refrigerator oatmeal, sometimes they eat cereal. But on Saturdays the kids cook breakfast with Daddy. So special…oh and they get coffee! Big times! This recipe for Oatmeal Pancakes has been our go-to for 16 years. It came from a church cook book that we received as a wedding gift. The only modification are that we multiply it by four, and we use whole rolled oats and whole wheat flour rather than quick oats and white flour.
Home grown bacon, fresh eggs, and made from scratch pancakes drizzled with real maple syrup. It’s these simple little meals and rituals that help make up the memories of a happy childhood. The best part is that my husband is the most patient person I know. He lets the kids do most of the mixing and cooking of the pancakes. Guess what? It’s a lot messier that way! That’s okay though. By letting them do most of the work, he is doing far more than just making pancakes!
Don’t they look good? Pancakes made from a mix, or with white flour, are far less nutritious than pancakes made from whole grain and oats. Also, the healthier pancakes will be more filling and tasty! I hope you give these a try, and enjoy starting your day together as a family! If you don’t need a mass quantity of pancakes, just divide the ingredients by 4.
Wholesome Oatmeal Pancakes for a Crowd
- 3 Cups Oats whole rolled
- 6 Cups Milk whole raw if you can get it
- 8 Eggs farm fresh if possible
- 1 Cup Oil we use coconut
- 5 Cups Whole Wheat Flour
- 4 TBS Raw sugar organic evaporated cane
- 4 TBS Baking Powder
- 2 tsp Salt
- The first step is to soak the oats. The original recipe called for quick oats, but we don’t buy those, so we use whole rolled oats. I will give you an order of operations here, but don’t worry if everything just gets dumped in a bowl and mixed. They will be fine!First soak the oats in the milk in a separate bowl for 10 minutes. Preheat your griddle to about 325 degrees. In the meantime, whisk together all of the dry ingredients. After the oats have soaked, mix in the eggs and oil. Combine the wet and dry ingredients and stir well. Use a 1/4 cup measuring cup and pour your pancakes on the griddle. Flip them when the top starts to bubble and the underside is golden brown. Cook the other side, remove from the griddle, and place on a sheet pan to keep them warm in the oven while the others cook.
Butter them up, pour on a bit of maple syrup or fruit topping and enjoy!