It's Pancake Day again. These delicious pancakes were created this morning with a creative use of what was in the pantry & refigerator. They are reminiscent of french toast in taste and texture.
Cinnamon Oat Pancakes
1 cup organic whole wheat flour
1/4 cup quick-cooking oats
3 Tbsp. ground flaxseeds
1 Tbsp. evaporated cane juice
1 Tbsp. baking powder
1/2 tsp. salt
1 cup soy milk
1 container So Delicious Cinnamon Bun soy yogurt
1 Tbsp. canola oil
Mix the flour, oats, flaxseeds, evaporated cane juice, baking powder, and salt in a bowl. In a seperate bowl combine yogurt, milk, and oil. Stir yogurt mixture into dry ingredients and mix completely. Pour 2 Tbsp. of batter onto griddle preheated to 350, cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more.
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