These Oatmeal and Milk Pancakes are a wholesome and delicious breakfast option. Made with oats, milk, and a few simple ingredients, these pancakes are soft, fluffy, and packed with nutrients. They are perfect for anyone who wants a healthy and filling start to the day. The oats give them a slight texture, while the milk ensures they remain moist and tender. This recipe is quick to prepare and can easily be customized with your favorite toppings.
Preparation Time: 5 minutes
Cooking Time: 10-12 minutes
Total Time: 15-17 minutes
Ingredients:
- 1 cup (90g) rolled oats
- 1 cup (240ml) milk
- 1 egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 tablespoon butter or oil for cooking
- Toppings: Fresh fruit, maple syrup, or yogurt (optional)
Directions:
- Prepare the Oats:
In a blender or food processor, pulse the oats until they form a fine flour-like consistency. This will help make the pancakes light and fluffy. - Mix the Wet Ingredients:
In a medium-sized bowl, whisk together the milk, egg, honey or maple syrup, and vanilla extract. - Combine the Dry and Wet Ingredients:
Add the oat flour, baking powder, salt, and cinnamon (if using) to the wet ingredients. Stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more milk to reach your desired consistency. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, or until golden brown and cooked through. Repeat until all the batter is used. - Serve:
Serve the pancakes warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.
Serving Suggestions:
- Serve with a drizzle of maple syrup and a handful of fresh berries for a balanced breakfast.
- Top with a dollop of Greek yogurt and sliced bananas for added protein and natural sweetness.
- Enjoy with a side of scrambled eggs and avocado for a more filling breakfast.
- Pair with a warm cup of tea or coffee for the perfect morning routine.
- Add a sprinkle of cinnamon or nutmeg on top for an extra boost of flavor.
Cooking Tips:
- Use rolled oats rather than instant oats for better texture and consistency.
- Blend the oats for a smoother batter, but if you prefer a bit more texture, pulse them lightly.
- If you want to make the pancakes gluten-free, ensure the oats are certified gluten-free.
- Adjust the sweetness to your liking by adding more or less honey/maple syrup.
- For extra flavor, try adding a handful of chocolate chips or chopped nuts to the batter.
Nutritional Benefits:
- Oats: Rich in fiber, particularly beta-glucan, which can help lower cholesterol and improve heart health. They also provide slow-digesting carbohydrates for sustained energy.
- Milk: Packed with calcium, protein, and essential vitamins like vitamin D, milk contributes to bone health and muscle function.
- Egg: A great source of high-quality protein and essential nutrients like choline, which supports brain health.
- Honey/Maple Syrup: Natural sweeteners that provide antioxidants and a touch of natural sweetness without refined sugar.
Dietary Information:
- Vegetarian-Friendly: This recipe is suitable for vegetarians as it uses milk and eggs.
- Dairy-Free Option: For a dairy-free version, you can substitute the milk with almond milk, oat milk, or any other plant-based milk of your choice.
- Gluten-Free Option: Ensure that you use certified gluten-free oats to make the pancakes suitable for those with gluten intolerance.
- Low-Sugar Option: Use less honey or maple syrup, or substitute with a sugar-free sweetener to reduce the sugar content.
Nutritional Facts (per serving, 2 pancakes):
- Calories: 250
- Protein: 8g
- Carbohydrates: 38g
- Fiber: 4g
- Fat: 7g
- Sugar: 10g
- Calcium: 15% of Daily Value
- Iron: 8% of Daily Value
Storage:
- Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: To freeze, place the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be stored for up to 2 months. Reheat in a toaster or microwave.
Why You’ll Love This Recipe:
These Oatmeal and Milk Pancakes are not only delicious but also a healthier alternative to traditional pancakes. They are high in fiber, which helps keep you full longer, and packed with essential nutrients. The oats provide a subtle texture and natural sweetness, while the milk ensures the pancakes are soft and tender. Whether you’re looking for a nutritious breakfast, brunch, or even a light snack, these pancakes are a perfect choice.
Conclusion:
Oatmeal and Milk Pancakes are a simple, healthy, and satisfying way to start your day. With their nutritious ingredients and versatility, they can be enjoyed in many different ways to suit your taste. Whether you prefer them topped with fruit or enjoyed with a drizzle of syrup, these pancakes will quickly become a breakfast favorite in your home. Easy to make, packed with goodness, and deliciously filling, they are the perfect option for anyone looking to enjoy a wholesome breakfast.
Frequently Asked Questions:
- Can I use instant oats instead of rolled oats?
It’s best to use rolled oats for a better texture. Instant oats may make the pancakes a bit too soft. - Can I make these pancakes vegan?
Yes! You can replace the egg with a flaxseed or chia egg and use plant-based milk (like almond milk) to make this recipe vegan. - Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours. Just give it a good stir before cooking. - Can I add chocolate chips to the batter?
Absolutely! Fold in chocolate chips, nuts, or dried fruit for added flavor and texture. - How can I make these pancakes fluffier?
To make them fluffier, ensure you don’t overmix the batter, as this can lead to dense pancakes. Also, don’t skip the baking powder. - Are these pancakes gluten-free?
If you use certified gluten-free oats, the pancakes can be gluten-free. - How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze them for longer storage. - Can I use a different type of milk?
Yes, you can use any milk of your choice, including almond milk, oat milk, or soy milk. - How many pancakes does this recipe make?
This recipe makes about 4-6 pancakes, depending on the size. - Can I freeze these pancakes?
Yes, these pancakes freeze well! Just place them in a freezer bag after they cool and store them for up to 2 months. Reheat in a toaster or microwave.