Oatmeal Pancakes

Oatmeal Pancakes

Ingredients

• 3/4 cup oat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups cooked oatmeal
• 1/2 cup organic vanilla soymilk (may substitute any type milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• 2 eggs, beaten
• olive oil

Instructions

1. Preheat large skillet or griddle to medium.
2. In a large bowl, combine oat flour, baking powder, salt, and cinnamon.
3. In a medium bowl, combine oatmeal, soymilk, maple syrup, vanilla, and eggs.
4. Stir the wet ingredients into the dry ingredients.
5. Grease the skillet or griddle with olive oil. Pour 1/4 cup batter onto skillet. Cook until bubbles appear. Flip and cook and additional 1 minute on other side.
6. Serve warm.

Homemade Granola

Homemade Granola



1 gallon (at least one standard canister from store) regular rolled
oats (NOT quick oats)—optional: add rolled wheat

1 cup oil (olive or vegetable)

1 cup honey

1 1/2 cup water

3 Tbls. Vanilla

1 tsp. salt

2 cups chopped almonds

1 pckg. Coconut (grated or shredded)



Optional:

1/2+ cup Wheat germ

1/2+ cup Flax seed (milled)



Combine dry ingredients.  Combine wet ingredients, pour over dry
ingredients.  Mix thoroughly till dry mixture is completely coated.

Spread onto jelly roll pans (makes about 3 pans) and bake at 275
convection bake for 1-1 ½ hours or until toasted to desire.

Watch and rotate granola with a spatula every 15-30 minutes so it
doesn’t burn on edges. (more frequent rotating at the end)