breakfast served

Almost every Saturday morning, I make my youngest son’s favorite breakfast, Pancakes. He loads the down with syrup and really enjoys eating his breakfast. I started to worry about all of the sugary sweetness and lack of nutrients in his breakfast, so I decided to change things up a bit. I am still making his pancakes. However, I added rolled oats to the mixture to provide more fiber and nutritional value to the breakfast.  Now, if I can get him to cut back on the syrup. Perhaps, once a week is not so bad.

Below is my recipe for making these pancakes. They are delicious as taste like regular pancakes.

2 cups any brand complete pancake mix

1/2 – 1 cup ground rolled oats (I grind them in my mini food processor. I recommend that you start with 1/2 cup. I like more rolled oats in ours.)

1 1/2 – 2 cups of water (One and a half cups of water will make the pancakes thicker. Add water to your liking.)

2 teaspoons of sugar.

Mix all ingredients.

Cook on the griddle and then voila…

rolled oats pancakes

Here are the rolled oats that I used.

Rolled oats

Enjoy your rolled oats pancakes. You can add fruit, jam, etc. I love them, too, with just a little dab of butter and syrup.  This is a great way to start the day. I hope that you have a “marvalous” Saturday.

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