Oatmeal Pancakes

Combine oatmeal, whole wheat flour, baking powder, and cinnamon in a large bowl, stirring until evenly mixed.

Whisk together low-fat milk, egg, and oil in a separate bowl until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix, as some lumps are acceptable.

Fold raisins into the batter gently.

Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles on contact.

Pour approximately ¼ cup batter onto the hot skillet for each pancake, spacing them apart to prevent sticking.

Cook for 2–3 minutes until the edges appear set and bubbles form on the surface, then flip carefully with a spatula.

Cook the second side for 1–2 minutes until golden brown and cooked through.

Transfer cooked pancakes to a warm plate and repeat with remaining batter until all pancakes are cooked.

Serve warm with desired toppings.