The kids adore the oatmeal pancake recipe from this book; they've become our family's default pancake recipe. DH likes them better than any other. A few tweaks gave me these delicious, highly portable LID-compatible breakfast cakes.
LID Oatmeal Pancakes
Makes about 6 substantial pancakes (I always make a double batch)
1 C coconut milk
1 C quick-cooking (not instant) oats
1/4 C maple syrup
2 egg whites (large or extra-large eggs)
1 T vegetable oil
1/2 C AP flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
Combine coconut milk and oats in a large mixing bowl. Microwave on high power for 4-5 minutes to soften the oats, or allow to soak for at least an hour. Allow the oat mixture to cool for a few minutes, then stir in the flour, salt, baking powder, and cinnamon. Add the maple syrup, egg whites, and vegetable oil and stir well to combine all the ingredients.
Let the mixture stand for about 10 minutes before cooking. I've found that if I'm using a non-stick pan, I'm better off not using any grease at all to cook them. I use a 1/3 C measure to ladle out the pancakes into the preheated (about 325-350 degrees) pan. They'll brown nicely. Because these are very dense they do take a while to cook through; wait until you see a lot of bubbles on the top before you flip them, and let them cook for at least 3-4 minutes on the other side.
I've added the maple syrup to the batter because I love the maple taste with the oats, and building it in makes these deliciously portable. If you want a more traditional approach, increase the coconut milk to 1+1/4 cups, and add 3 T of sugar (or Splenda) instead of the maple syrup.