Oatmeal pancakes

My mom was in town recently and I thought it would be the perfect opportunity to try this oatmeal pancake. She's been interested in our overnight oatmeal but claims to not be a fan of oatmeal. Oats have lots of benefits - they're whole grains so they're great sources of fiber, iron, magnesium, and B vitamins which means they can lower your cholesterol, help maintain weight, and not lead to spikes in blood sugar. Just because you don't like oatmeal doesn't mean you can't enjoy oats!

We topped our oatmeal pancakes with freshly sliced strawberries and had an orange with breakfast too.  The recipe provides some optional stir-ins which we may try next time. They came together fairly quickly and were quite delicious!

Quaker Oats' Favorite Oatmeal Pancakes
Makes 12 4" pancakes

Ingredients
1-1/4 cups all-purpose flour
1/2 cups old-fashioned or quick Oats, uncooked
2 tsp Baking Powder
1/4 tsp salt, optional
1-1/4 cups fat-free milk
1 egg, lightly beaten
1 tbsp vegetable oil

Optional stir-ins
1 cup fresh or frozen blueberries (do not thaw)
1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips

Directions
In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently. Heat skillet over medium-high heat. Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

Do you eat oats in other ways besides oatmeal??