These Oatmeal Pancakes are a wholesome, delicious, and easy-to-make breakfast option. Packed with fiber from oats and naturally sweetened, they are light, fluffy, and perfect for a nutritious start to the day. Great for pairing with fresh fruit, honey, or maple syrup.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (makes about 12 pancakes)
Ingredients
- Rolled Oats: 1 ½ cups (150 g)
- All-Purpose Flour (or whole wheat flour): ½ cup (60 g)
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
- Ground Cinnamon: 1 teaspoon
- Eggs: 2 large
- Milk (or plant-based milk): 1 cup (240 ml)
- Banana (ripe, mashed): 1 medium (optional for sweetness)
- Honey or Maple Syrup: 1 tablespoon (optional)
- Vanilla Extract: 1 teaspoon
- Butter or Oil: For greasing the pan
Directions
- Blend the Oats:
- Place the rolled oats in a blender or food processor and pulse until they form a fine flour-like consistency.
- Mix Dry Ingredients:
- In a large bowl, combine the blended oats, all-purpose flour, baking powder, salt, and cinnamon. Mix well.
- Prepare the Wet Ingredients:
- In a separate bowl, whisk the eggs, milk, mashed banana (if using), honey or maple syrup, and vanilla extract until smooth.
- Combine the Mixtures:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Let the batter rest for 5 minutes to thicken slightly.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
- Flip and cook the other side for another 2 minutes, or until golden brown.
- Serve:
- Stack the pancakes on a plate and serve warm with your favorite toppings.
Serving Suggestions
- Top with fresh berries, sliced bananas, and a drizzle of honey or maple syrup.
- Add a dollop of Greek yogurt and sprinkle with granola for extra crunch.
- Spread with nut butter and top with a sprinkle of chia seeds.
- Serve with a side of scrambled eggs or turkey bacon for a hearty meal.
- Dust with powdered sugar and serve with a lemon wedge for a fresh twist.
Cooking Tips
- Letting the batter rest allows the oats to absorb the liquid, making the pancakes fluffier.
- Use a non-stick skillet or griddle to prevent sticking and ensure even cooking.
- Adjust the thickness of the batter with a splash of milk if it becomes too thick.
- Add mix-ins like chocolate chips, chopped nuts, or raisins for variety.
- For gluten-free pancakes, use certified gluten-free oats and replace the flour with almond or oat flour.
Nutritional Benefits
- Oats: High in fiber, support heart health, and keep you full longer.
- Eggs: Provide protein and essential vitamins.
- Banana: Adds natural sweetness and potassium.
Dietary Information
- Vegetarian
- Can be made gluten-free by using gluten-free oats and flour alternatives
- Dairy-free if using plant-based milk
Nutritional Facts (Per Pancake, Approx.):
- Calories: 90
- Protein: 4g
- Carbohydrates: 12g
- Fat: 3g
- Fiber: 2g
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave.
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag. Reheat in a toaster or oven.
Why You’ll Love This Recipe
- Healthy, filling, and naturally sweetened.
- Easy to make with simple pantry ingredients.
- Great for meal prep and freezer-friendly.
- Customizable with your favorite toppings or mix-ins.
Conclusion
Oatmeal Pancakes are a perfect way to enjoy a healthy and satisfying breakfast. They’re simple to prepare, customizable, and packed with nutrients to fuel your day. Make a batch today for a delicious, family-friendly meal!
Frequently Asked Questions
- Can I use quick oats instead of rolled oats?
Yes, quick oats work well, but avoid instant oats for better texture. - What can I use instead of banana?
Replace banana with 2 tablespoons of applesauce or omit it altogether and add an extra tablespoon of honey or maple syrup. - Can I make the batter ahead of time?
Yes, prepare the batter and refrigerate it for up to 12 hours. Stir before using, as it may thicken. - How do I make these vegan?
Use flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) and plant-based milk. - Can I add protein powder to the batter?
Absolutely! Add 1 scoop of protein powder, but adjust the liquid to maintain the right consistency. - What milk works best?
Any milk, including almond, soy, or coconut milk, works well. - Can I make them thinner?
Add a little more milk to the batter for thinner pancakes. - What toppings go best?
Fresh fruit, nut butter, honey, maple syrup, or even a sprinkle of cinnamon are great options. - Why are my pancakes dense?
Overmixing can lead to dense pancakes. Stir just until the ingredients are combined. - How do I reheat frozen pancakes?
Pop them in a toaster or heat in the oven at 180°C (350°F) for 5–7 minutes.