Veggie Oat Cakes

I found my all-time favorite pancake recipe.  It's so good, so easy, and so healthy.  The bulk of the batter is cooked oatmeal--not dry oats, but yummy, full, cooked oatmeal held together by pancake batter.  It is truly the best pancake I've ever had.  And, it turns out, Elliot is quite fond of them, too!  He likes them plain, or with strawberries, blueberries and bananas mixed in.  Or, his new favorite--Veggie Cakes!  I substituted half of the white flour with whole wheat and added corn and shredded zucchini and carrots.  I made a big batch and froze a bag of them.  He eats them for breakfast, lunch and dinner.  Wouldn't you??!?

Oatmeal Pancakes (from Joy of Cooking)

Whisk together:

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

Beat in a separate bowl:

2 eggs

Add to that:

1.5 cups cooked oatmeal*

1/2 cup milk

2 tablespoons melted butter

Quickly stir the wet mixture into the dry ingredients.  
Fold in any fruit.  I once added walnuts it they were amazing!  
Cook as you would any pancake.

Veggie Oat Cakes

Whisk together:

1/4 cup all purpose flour

1/4 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

Beat in a separate bowl:

2 eggs

Add to that:
 1.5 cups cooked oatmeal*
1/2 cup milk
2 tablespoons melted butter

about 1/4 cup each frozen corn kernels, shredded carrots, shredded zucchini

Quickly stir the wet mixture into the dry ingredients.  
Cook as you would any pancake.

*Oatmeal note:  to speed up the preparation, I put 1 cup of whole oats and 1.5 cups water in a bowl in the microwave for 3 minutes while I'm mixing together the rest of the ingredients.  It's quick and they come out perfectly ready to add to the pancake mixture.