members recipes

Ingredients
1 1/4 cups skim milk, heated to just below a simmer
1 1/2 cups regular oats
2 x large eggs, whisked
1 tbsp vegetable oil
1/3 cup maple syrup
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 cup peeled and diced peaches
1/2 cup sliced almonds

Method
Pour hot milk over oats, stir and let cool for 15 minutes. Stir in eggs, oil and maple syrup. In a separate bowl, stir flour, baking powder, salt and cinnamon to combine. Add flour to oat mixture and blend. Stir in peaches and almonds.
Heat a griddle over medium heat and grease lightly. Spoon a generous tablespoonful of batter onto griddle and spread gently to flatten (or use a pancake ring). Cook until browned, about 3 minutes, then turn and cook 2 minutes more.
Enjoy griddle cookies warm or store refrigerated for up to 2 days. Griddle cookies can be reheated in the microwave for 15 seconds on high.