Rolled Oatmeal Pancakes

Rolled Oatmeal Pancakes

Ingredients:
2 cups rolled oatmeal
½ cup milk powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup date sugar (optional)
¼ cup currants or raisins
1 tablespoon sesame seeds
1 teaspoon baking powder
2 tablespoons oil
1 egg (optional)

Directions:
At Home: Whir the oats in a blender or food processor until most of them reach a
flourlike consistency. Leave some in small pieces. Then combine with the dry
ingredients and package in a ziplock plastic bag. Carry egg and oil separately.
In Camp: Combine contents of bag with the oil, optional egg, and 1¼ cups of water.
Let the mixture stand at least 10 minutes before gently cooking the pancakes in a hot
oiled pan to a golden brown. Serve with butter and honey. Leftovers are great to snack
on.
Corn Pancakes
serves 2
These go well with peanut butter and maple syrup or Stewed Fruit Sauce ().