This is one of our all time breakfast favorites, from Laurel's Kitchen, our favorite cookbook back in the hippie days. The two things we always added was hot real butter and real maple syrup!
1 1/4 cups milk
1 cup rolled oats
1 tablespoon oil
2 eggs, beaten
1/2 cup whole wheat flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
Combine the milk and rolled oats in a bowl and let stand at least five minutes.
Add the oil and beaten eggs, mixing well. Stir in the flour, sugar, baking powder, and salt. Mix just until the dry ingredients are moistened.
Bake on a hot, lightly oiled griddle, using 1/4 cup of batter for each pancake. Turn them when the top is bubbly and the edges are slightly dry.
Makes 10 to 12 pancakes.
P.S. We also got used to having to make a double batch of this great recipe. Enjoy.