Description
Make these Ultimate Fluffy & Easy Oatmeal Pancakes. This recipe uses whole oats to create wonderfully light and satisfying pancakes perfect for a healthy breakfast. You will achieve a great texture without complicated steps.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon baking powder
- 1 tablespoon sugar (or sweetener of choice)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for the griddle
Instructions
- Place the rolled oats and milk into a blender. Blend until the mixture is smooth and resembles thick batter. This creates your oat flour base.
- Pour the oat mixture into a bowl. Whisk in the egg, baking powder, sugar, vanilla extract, and salt until just combined. Do not overmix. Let the batter rest for 5 minutes.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, ensure your baking powder is fresh.
- You can substitute maple syrup for sugar for a more natural sweetener.
- If the batter seems too thick after resting, add a tablespoon of extra milk until you reach your desired consistency.
- These pancakes freeze well; cool completely before storing in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle/Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 180
- Sugar: Approx. 4g
- Sodium: Approx. 150mg
- Fat: Approx. 5g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 4g
- Protein: Approx. 7g
- Cholesterol: Approx. 35mg