Cinnamon Oat Pancake Mix
Rolled oats are a healthy addition to pancakes. Our mix makes enough for one batch of healthy pancakes, but you can double or triple it. Present the mix in a festive jar or an airtight container, such as a cookie tin, with the Cinnamon Oat Pancakes recipe (see bellow) on a matching card. Add a bottle of maple, birch or fruit syrup for a special gift.
Servings: 21/2 cups (625 mL)
Ingredients:
| Nutritional Info | |
| Per pancake: about | - |
| cal | 166 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 18 mg |
| sodium | 184 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 9% |
| vit A | 2% |
| folate | 9% |
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1-1/3 cups (325 mL) all-purpose flour
1/4 cup (50 mL) packed brown sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
1 cup (250 mL) quick-cooking rolled oats (not instant)
1/2 cup (125 mL) raisins or dried cranberries
Preparation:
In bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Add rolled oats and raisins; stir to combine. (Make-ahead: Store in airtight container for up to 1 month.)
Additional Information
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Cinnamon Oat Pancakes:
1 egg
1-1/2 cups (375 mL) milk
3 tbsp (50 mL) vegetable oil
Cinnamon Oat Pancake MixIn measure, whisk together egg, milk and 2 tbsp (25 mL) of the oil. Place Cinnamon Oat Pancake Mix in bowl. Pour egg mixture over top; stir until almost smooth.
Heat skillet over medium heat; brush with some of the remaining oil. Pour about 1/4 cup (50 mL) batter for each pancake into pan; cook until underside is golden brown and bubbles break on top but do not fill in, 1-1/2 to 2 minutes. Turn and cook until underside is golden brown, about 1 minute.
Makes about 12 pancakes.
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