Stitching update – my IHSW project from this past weekend.
I think this one is going slower because of all the fiddly-bits (leaves, flowers, fish)
Have you seen the next one?
Love the purple!
1 ½ cups plant-based milk
2/3 cup quick-cooking oats
½ cup all-purpose flour
½ cup whole-wheat flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoon canola oil
1. In a medium bowl, combine milk and oats. Let stand 10 minutes.
2. Meanwhile, in a large bowl, combine all-purpose and whole-wheat flours, baking powder, and salt. Stir oil into oat mixture and add oat mixture to dry ingredients. Stir just until flour mixture is moistened (batter will be lumpy)
3. Spray nonstick 12-inch skillet with nonstick cooking spray; heat over medium heat until hot. Making 4 pancakes at a time, pour batter by scant ¼ cups into skillet, spreading batter into 3 ½-inch circles. With a wide spatula, turn pancakes and cook until undersides are golden brown. Transfer pancakes to platter. Cover to keep warm.
4. Repeat as needed with remaining batter.
Now for my changes
Exchanged the oil for applesauce. It made the pancakes a bit dense but as it’s a pancake it didn’t make them too bouncy.
I used vanilla Almond milk (mmm)
Big approval from the minions
Im planning on using this recipe on camping trips. With us moving from meat/dairy, and this not using eggs, its one less item I need to refrigerate. I had hoped to mix up all the dry and just add the liquids as needed but then I read all the words and found the phrase “let stand” Bah! No matter. Its an easy one to mix up, “let stand” part and all.