Oatmeal Cookie Pancakes

As you might have gathered from the name, these pancakes taste like oatmeal cookies! They pack a bunch of whole grains, and you can add your favorite dried fruit. These make a healthy and FILLING breakfast. The oats on the outside of the pancakes get toasted and provide a satisfying bit of crunch.

The tweaks:
I love ground flaxseeds. They add a nutty flavor and lots of omega-3s and fiber. A common trick that vegans use is to sub ground flaxseeds instead of egg. When moistened, they get a bit stickly like an egg. It's a good trick to know, not because I'm vegan, but because I often run out of eggs.

Oatmeal Cookie Pancakes
1.5 cups whole wheat flour
1.5 cups old fashioned oats
4 t baking powder
4 T flax ground flaxseed or 2 eggs
2 T brown sugar
1 t cinnamon 
3/4 t salt
handful of raisins, dried cranberries, or other dried fruit
2 1/2 cups milk, plus a little extra if necessary
butter for skillet

Stir dry ingredients together, then add the wet ingredients, stirring gently. Let stand 5 minutes. Thin batter with extra milk if necessary. Add butter to coat bottom of a large nonstick skillet. Cook pancakes over med heat. Serve with maple syrup. Serves 4.