Oat flour pancakes

From foodprepper.com

Ingredients

• 1¾ cup freshly ground oat flour
• 1 teaspoon sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 1½ tablespoons canola oil
• 2 large eggs
• ½ teaspoon vanilla (optional)

Directions

1. Pre-heat electric griddle to 350 degrees.
2. Add all dry ingredients to a mixing bowl and whisk together.
3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
5. Lightly spray your hot griddle with cooking spray.
6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
7. Foodprepper cooks her pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

Sourdough pancakes

Ingredients:

2 cups starter
2 T sugar
1 tsp salt
1 tsp baking soda
1/4 cup oil
2 eggs

Pillsbury breakfast mini quiche

Ingredients
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1package (8 oz) cream cheese, softened
3 Eggs
1small onion, chopped (1/4 cup)
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4teaspoon salt
1/8teaspoon pepper
1cup shredded mozzarella cheese (4 oz)

Directions
Heat oven to 350°F. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.