Quick Description
These oatmeal pancakes are thick, fluffy, and packed with whole grains, making them a healthy and delicious choice for breakfast. With a slightly nutty texture from the oats, they’re the perfect balance of comfort and nutrition.
Servings & Timing
- Servings: 4–6 pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
Ingredients List
- 1 cup rolled oats
- ½ cup milk (any kind)
- 2 large eggs
- 1 teaspoon baking powder
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- Pinch of salt
- 1 tablespoon butter or oil (for cooking)
- Optional toppings: maple syrup, fresh fruit, whipped cream, or yogurt
Step-by-Step Instructions
-
Blend the Oats
- Place oats in a blender or food processor.
- Pulse a few times until oats resemble oat flour.
-
Prepare the Batter
- In a bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs, then add milk, honey, and vanilla extract.
- Combine wet and dry ingredients, mixing until smooth.
-
Cook the Pancakes
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour batter onto the skillet (about ¼ cup per pancake).
- Cook for 2–3 minutes per side, flipping when bubbles appear on the surface.
-
Serve
- Stack the pancakes and top with your favorite toppings.
Serving Suggestions
- Serve with fresh fruit like bananas, berries, or apples
- Drizzle with maple syrup or honey
- Top with Greek yogurt and a sprinkle of nuts or granola for crunch
Storage
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Freeze pancakes with parchment paper between each for up to 1 month. Reheat in the toaster or microwave.
Tips & Variations
- Extra Protein: Add a scoop of protein powder to the batter
- Vegan Option: Use plant-based milk and flax egg as a replacement
- Add-ins: Toss in some chocolate chips, walnuts, or blueberries for extra flavor
