Oatmeal pancakes

Makes about 14 x 4-inch pancakes


  • 1 cup cold milk, whole or 2%
  • 1 cup very hot water
  • ½ cup honey
  • 3 cups old fashioned rolled oats
  • ¼ cup extra-virgin olive oil
  • 4 eggs, beaten
  • 1 cup stone-ground whole wheat pastry flour
  • 1 ½ teaspoons salt
  • 1 tablespoon baking powder


  1. Combine milk, hot water, honey and oats in a mixing bowl. (Can be done the night before.) Add oil and beaten eggs.
  2. Combine flour with salt and baking powder. Add to the liquid mixture and stir until smooth. Set aside for 30 to 60 minutes to soften oats and thicken batter.
  3. Heat griddle and rub with olive oil. Use ¼ to ½ cup of batter per pancake. Flip after bubbles form but before they pop.
  4. Serve with butter and pure maple syrup – although they may not need it! Freeze extras to re-heat for an easy breakfast another day.
Courtesy of Good Food, Great Medicine: A Mediterranean Diet and Lifestyle Guide by Miles Hassell M.D. and Mea Hassell.