Harvarti Maple Oat Pancakes | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 cup (250 mL) quick-cooking rolled oats
• 2 cups (500 mL) milk
• 2 Tbsp (30 mL) pure maple syrup
• 1 cup (250 mL) whole wheat flour
• 3/4 cup (175 mL) all-purpose flour
• 1 Tbsp (15 mL) baking powder
• 1/8 tsp (0.5 mL) salt
• 2 eggs
• 2 Tbsp (30 mL) butter, melted
• 1 cup (252 mL) shredded Canadian Havarti cheese
• 2 Tbsp (30 mL) butter for cooking
• fresh fruit
• pure maple syrup for topping
• Let any extra pancakes cool on a wire rack, then layer between waxed paper or plastic wrap and freeze in a freezer bag or airtight container for up to 2 months.
• Pop the frozen pancakes in the toaster or toaster oven for a hot breakfast in just minutes.
• You might want to double the batch of batter to ensure there are extra.
• Use Canadian smoked Cheddar or Mozzarella cheese in place of the Canadian Havarti.
• Stir ground cinnamon and maple syrup into plain Greek-style yogurt to dollop on top.