Oatmeal Creme Pie Pancakes
Not only do you get to play with marshmallow fluff, but adding oats to your pancakes provides more fiber and protein to your breakfast - keeping you fuller, longer.
- 1 cup rolled oats
- 1 cup milk
- 2 large eggs
- 1 tbsp butter
- 1 tbsp granulated sugar
- 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp cinnamon
- marshmallow creme
- syrup
- Soak oats.
In a large bowl, whisk oats and milk. Let soak for 10 minutes. While that soaks, melt butter and set aside.
Add butter, eggs, and sugar to the oats and whisk to combine. Add flour, baking powder, salt, and cinnamon - whisk to combine. Let stand for 5 minutes.
Preheat griddle to medium heat. Add a small amount of oil to the griddle to prevent sticking. Drop batter on griddle in 2 tablespoon portions. Cook until bubbles appear on the surface and bottom is golden brown (about 3 minutes). Flip and cook other side for an additional 2-3 minutes. Remove all pancakes from griddle and let cool slightly.
Fill a small dish with syrup while pancakes cool. Add marshmallow fluff to one side of a pancake, and top with another. Do this for all pancakes. Serve on tray with syrup dish and enjoy.
Oatmeal creme pie pancakes can be refrigerated in an airtight container for up to 5 days.
