Oatmeal pancakes are a delicious and nutritious alternative to traditional pancakes. They offer a unique texture and can be a fantastic way to start your day with a wholesome meal. This recipe not only satisfies your taste buds but also packs in the health benefits of oats. Whether you're looking to make a hearty breakfast or a special brunch, these oatmeal pancakes will be a crowd-pleaser.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups milk
- 2 large eggs
- 1⁄4 cup melted butter (cooled)
- 1 teaspoon vanilla extract
🍳 Note: You can substitute the all-purpose flour with whole wheat flour for an even healthier option.
Preparation
- Grind the oats: In a blender or food processor, pulse the oats until they reach the consistency of coarse flour. This helps in achieving a lighter texture.
- Mix dry ingredients: In a large bowl, whisk together the ground oats, flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat the eggs, then add milk, melted butter, and vanilla extract, mixing until well combined.
- Blend the mixtures: Pour the wet ingredients into the dry mixture. Stir until just blended; some lumps are fine, which ensures tender pancakes.
- Rest the batter: Allow the batter to sit for 5-10 minutes. This step helps the oats to absorb some of the moisture, giving your pancakes a better texture.
Cooking
- Preheat your pan: Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter or cooking spray.
- Pour the batter: For each pancake, pour about 1⁄4 cup of batter onto the skillet.
- Cook the pancakes: Cook until bubbles form on the surface and the edges look set, usually about 2-3 minutes. Flip and cook for another 1-2 minutes or until golden brown.
- Keep warm: Keep the cooked pancakes warm in a low oven (around 200°F or 93°C) while you make the rest.
📘 Note: Do not overmix the batter; overmixing can lead to tough pancakes.
Serving Suggestions
- Syrups: Maple syrup, honey, or berry compote.
- Toppings: Fresh fruits like berries or bananas, nuts, or chocolate chips.
- Dairy: A dollop of Greek yogurt or a drizzle of cream.
To make your oatmeal pancakes even more delightful, consider these variations:
Add-Ins
- Cinnamon: Add a teaspoon of ground cinnamon to the dry ingredients for warmth and flavor.
- Blueberries: Mix in fresh or frozen blueberries for a burst of color and antioxidants.
- Chia Seeds: Sprinkle chia seeds into the batter for added nutrition and texture.
| Topping | Description |
|---|---|
| Banana Slices | Adds sweetness and a creamy texture. |
| Almond Butter | Complements the oats for a nutty flavor. |
| Maple Syrup | A classic pairing for pancakes. |
These oatmeal pancakes provide a hearty start to the day, full of fiber, proteins, and essential nutrients. They are an excellent way to incorporate whole grains into your breakfast routine, offering a delicious departure from traditional pancakes.
Can I use instant oats instead of rolled oats?
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Yes, you can use instant oats, but keep in mind that the texture might be slightly different. Rolled oats give a heartier texture, while instant oats can make the pancakes smoother and possibly more cake-like.
How can I make these pancakes vegan?
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Substitute the dairy milk with almond milk or any other plant-based milk. Use a flaxseed or chia seed ‘egg’ instead of regular eggs by mixing 1 tablespoon of seeds with 3 tablespoons of water for each egg. Use plant-based butter or oil instead of regular butter.
Can I make these pancakes ahead of time?
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Yes, you can make the batter ahead of time, but store it in the refrigerator. You might need to adjust the consistency with a little more milk before cooking. Cooked pancakes can also be refrigerated or frozen and reheated in a toaster or oven.
