Oatmeal Pancakes

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

  1. Blend the Oats:
    • Place the rolled oats in a blender or food processor and pulse until they form a fine flour-like consistency.
  2. Mix Dry Ingredients:
    • In a large bowl, combine the blended oats, all-purpose flour, baking powder, salt, and cinnamon. Mix well.
  3. 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.
  4. 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.
  5. 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.
  6. Serve:
    • Stack the pancakes on a plate and serve warm with your favorite toppings.

Serving Suggestions

  1. Top with fresh berries, sliced bananas, and a drizzle of honey or maple syrup.
  2. Add a dollop of Greek yogurt and sprinkle with granola for extra crunch.
  3. Spread with nut butter and top with a sprinkle of chia seeds.
  4. Serve with a side of scrambled eggs or turkey bacon for a hearty meal.
  5. Dust with powdered sugar and serve with a lemon wedge for a fresh twist.

Cooking Tips

  1. Letting the batter rest allows the oats to absorb the liquid, making the pancakes fluffier.
  2. Use a non-stick skillet or griddle to prevent sticking and ensure even cooking.
  3. Adjust the thickness of the batter with a splash of milk if it becomes too thick.
  4. Add mix-ins like chocolate chips, chopped nuts, or raisins for variety.
  5. 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

  1. Can I use quick oats instead of rolled oats?
    Yes, quick oats work well, but avoid instant oats for better texture.
  2. 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.
  3. 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.
  4. How do I make these vegan?
    Use flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) and plant-based milk.
  5. Can I add protein powder to the batter?
    Absolutely! Add 1 scoop of protein powder, but adjust the liquid to maintain the right consistency.
  6. What milk works best?
    Any milk, including almond, soy, or coconut milk, works well.
  7. Can I make them thinner?
    Add a little more milk to the batter for thinner pancakes.
  8. What toppings go best?
    Fresh fruit, nut butter, honey, maple syrup, or even a sprinkle of cinnamon are great options.
  9. Why are my pancakes dense?
    Overmixing can lead to dense pancakes. Stir just until the ingredients are combined.
  10. 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.