Description
Make wonderfully fluffy and satisfying oatmeal pancakes that are perfect for busy mornings or weekend brunch. This healthy breakfast recipe uses whole grains for a wholesome start to your day.
Ingredients
Scale
- 1 cup rolled oats (pulsed into oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil (for batter)
- Extra butter or oil for the griddle
Instructions
- Process the rolled oats in a blender or food processor until you create a fine oat flour consistency.
- In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the egg, milk, maple syrup, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine. Stir in the melted butter or oil.
- Let the batter rest for 5 minutes. This allows the oats to absorb moisture, which helps create fluffy pancakes.
- Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour 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 the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings for a delicious, healthy breakfast.
Notes
- For a banana oatmeal pancakes version, substitute 1/2 ripe mashed banana for the maple syrup and reduce the milk by 2 tablespoons.
- To make these flourless, ensure your oats are finely ground into a flour.
- If you want extra fluffy pancakes, separate the egg, whip the white until stiff peaks form, and gently fold it into the finished batter just before cooking.
- These freeze well; cool completely, then stack with parchment paper in between and store in a freezer bag for quick morning meals.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Stovetop Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5
- Sodium: 180
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
- Cholesterol: 55