Oatmeal Pancakes

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🥞 Oatmeal Pancakes

📖 Description

Oatmeal pancakes are fluffy, hearty pancakes made with oats (or oat flour) instead of refined white flour. They’re naturally filling, lightly nutty in flavor, and perfect for a healthy breakfast or brunch. These pancakes balance comfort and nutrition—great for kids, adults, and anyone trying to eat a bit better without giving up pancakes.

⏱️ Prep & Cook Time

  • Prep Time: 10 minutes

  • Cook Time: 10–12 minutes

  • Total Time: ~20 minutes

🍽️ Servings

  • Makes: 8–10 pancakes

  • Serves: 2–3 people

🧾 Ingredients

  • 1 cup rolled oats (or oat flour)

  • 1 cup milk (dairy or plant-based)

  • 1 large egg

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon baking powder

  • ½ teaspoon cinnamon (optional)

  • 1 teaspoon vanilla extract (optional)

  • Pinch of salt

  • 1 tablespoon oil or melted butter (plus more for cooking)

👩‍🍳 Instructions

  1. Blend oats (if needed):
    If using rolled oats, blend them in a blender until they become a fine flour.

  2. Mix wet ingredients:
    In a bowl, whisk milk, egg, honey (or maple syrup), vanilla, and oil.

  3. Add dry ingredients:
    Stir in oat flour, baking powder, cinnamon, and salt until just combined.
    Do not overmix—a few lumps are okay.

  4. Rest the batter:
    Let the batter sit for 5 minutes to thicken.

  5. Cook pancakes:
    Heat a non-stick pan over medium heat and lightly grease it.
    Pour about ¼ cup batter per pancake.

  6. Flip & finish:
    Cook until bubbles appear (about 2–3 minutes), flip, and cook another 1–2 minutes until golden.

  7. Serve warm:
    Top with fruit, yogurt, nut butter, or a drizzle of maple syrup.

💡 Notes

  • Batter should be thick but pourable—add a splash of milk if too thick.

  • Pancakes are naturally gluten-free if using certified gluten-free oats.

  • These freeze well for meal prep.

⭐ Tips for Best Results

  • Use medium heat—too hot will burn the outside before the inside cooks.

  • For extra fluffiness, separate the egg and beat the egg white before folding it in.

  • Add-ins: blueberries, banana slices, chocolate chips, or chopped nuts.

  • For savory pancakes, skip sweetener and add herbs or cheese.

🧮 Nutritional Information (Per 1 pancake, approx.)

  • Calories: 110–130 kcal

  • Carbohydrates: 18 g

  • Protein: 4–5 g

  • Fat: 3–4 g

  • Fiber: 2–3 g

  • Sugar: 4 g

(Values vary based on toppings and milk used)

🌱 Health Benefits

  • Heart-healthy: Oats contain beta-glucan fiber that helps lower cholesterol.

  • Good digestion: High fiber supports gut health.

  • Sustained energy: Complex carbs keep you full longer.

  • Weight-friendly: More filling than regular pancakes.

  • Blood sugar control: Lower glycemic impact than refined flour pancakes.

❓ Q & A

Q: Can I make oatmeal pancakes without eggs?
A: Yes! Replace the egg with 1 mashed banana, applesauce, or a flax egg (1 tbsp ground flax + 2.5 tbsp water).

Q: Can I make them vegan?
A: Absolutely—use plant-based milk and replace egg with flax egg or banana.

Q: Can I store leftovers?
A: Yes. Refrigerate for up to 3 days or freeze for up to 2 months.

Q: Are oatmeal pancakes good for kids?
A: Very! They’re soft, nutritious, and easy to customize with fruit.

Q: Why are my pancakes dense?
A: Overmixing or very thick batter can cause dense pancakes—add a little milk and mix gently.

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