• Preparation Time 15 minutes
  • Baking Time 3 minutes
  • Cooking Time 10 minutes
  • Makes about 18 pancakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 1/2 cups Robin Hood®  Oats
  • 2 cups milk
  • 1 cup Robin Hood All Purpose Whole Wheat Flour
  • 2 tbsp brown sugar
  • 2 tbsp baking powder
  • 3/4 tsp salt
  • 3 eggs
  • 1 tbsp butter
  • 1/4 cup Canola Oil

Serving Size: about 18 pancakes


Serving Size: about 18 pancakes

  • Mix oats and milk in small bowl. Set aside for 10 minutes.
  • Add eggs and oil, in a separate large bowl and mix well. Add remaining ingredients and mix until smooth.
  • Add oat mixture to flour mixture all at once, mixing until smooth.
  • Melt butter over medium heat in large skillet. Drop in batter by 1/4 cupfuls (50 mL). Cook until bubbles appear on surface. Turn and cook other side until golden. Serve hot with cinnamon, honey, butter or maple syrup.


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