Technically, yes, you have to measure, but they are the kind of measurements I can hang with–approximate. I make these all the time because I don’t have to get a cookbook or recipe card out. I just scoop, dump and stir. The measurements are approximate and that’s the beauty of ’em. No measuring spoons or cups, easy to remember the proportions once you’ve made them a couple of times. They’re hearty and the oatmeal gives them a nutty texture.

Easy Whole Wheat Oatmeal Pancakes
makes a goodly amount

Mix in a medium mixing bowl:
1 heaping cup of whole wheat flour (a teacup will do)
1 heaping cup of oatmeal (I use regular, old-fashioned, but any kind would work)
1 good spoon of baking powder (approx. a tablespoon)
1 small spoon of salt (about 1/2-3/4 tsp. depending on your taste buds)
Stir in:
1 egg
a modest slosh of oil (oh, about a tablespoon, but don’t you measure it!)
enough milk to make it look like this:

Heat skillet on medium heat and oil lightly. Spoon out your batter according to the size pancakes you prefer (you may need to spread it around a little with the back of the spoon).
Cook as usual: Let brown on the first side and then flip. Finish cooking on the second side, remove to a plate and repeat until all the batter is used up.

Wonderful with butter and applesauce.

Super simple to double or triple or whatever you need. Just keep scooping and sloshing until you have enough for your army.