This oatmeal pancake recipe is a delicious, wholesome, and easy-to-make breakfast option. With the goodness of oats, a touch of sweetness, and the richness of butter and eggs, these pancakes are fluffy and satisfying. Perfect for a quick morning meal or a light snack, these pancakes are versatile and can be customized with your favorite toppings.
Preparation Time:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Ingredients:
- 2 cups oatmeal (220g)
- 3 tbsp sweetener of choice (50g; e.g., honey, maple syrup, sugar, or any preferred substitute)
- 1/2 tsp salt (3g)
- 4 eggs
- 1 cup warm milk (250 ml)
- 3 1/2 tbsp butter, melted (50g)
- 1 tbsp vanilla extract (or vanillin)
- 1 cup water (250 ml)
- A drop of oil for frying (any neutral oil like canola, sunflower, or vegetable oil)
Directions:
- Prepare the Oatmeal Mixture:
In a large mixing bowl, add 2 cups of oatmeal, 3 tbsp of sweetener, and 1/2 tsp of salt. Mix well to combine. - Add Wet Ingredients:
In a separate bowl, lightly beat the 4 eggs. Gradually add the warm milk (250 ml) to the oatmeal mixture, stirring continuously to combine. Then, add the beaten eggs, melted butter (50g), and vanilla extract (1 tbsp). Stir the mixture well until all the ingredients are fully incorporated. - Adjust Consistency:
Slowly add 250 ml of water to the batter, stirring to achieve a smooth and pourable consistency. The batter should be thick but easy to ladle or pour into the frying pan. - Heat the Pan and Cook the Pancakes:
Heat a non-stick frying pan over medium heat and add a drop of oil. Once the pan is hot, pour a ladleful of batter onto the pan, spreading it slightly to form a round pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set. - Flip and Cook the Other Side:
Flip the pancake and cook for another 2-3 minutes or until golden brown. Repeat the process with the remaining batter, adding more oil to the pan as needed. - Serve and Enjoy:
Serve the oatmeal pancakes warm with your favorite toppings, such as fresh fruits, yogurt, maple syrup, honey, or nut butter.
Serving Suggestions:
- Serve these oatmeal pancakes with a drizzle of maple syrup or honey.
- Top with fresh berries, banana slices, or a dollop of Greek yogurt for added flavor and nutrition.
- For a savory twist, serve with a side of scrambled eggs and sautéed vegetables.
Cooking Tips:
- Use warm milk to help the batter mix more easily and result in fluffier pancakes.
- To make the pancakes extra light and fluffy, let the batter rest for 5-10 minutes before cooking.
- Make sure to use a non-stick pan or well-seasoned skillet to prevent sticking.
Nutritional Benefits:
- Oats: Rich in fiber, oats provide a healthy and filling base for the pancakes, promoting good digestion.
- Eggs: High in protein, eggs help keep you full and provide essential nutrients for muscle repair.
- Dairy and Butter: Adds flavor and essential fats, while the choice of low-fat milk or a non-dairy substitute can adjust the fat content.
Dietary Information:
- Vegetarian-Friendly
- Gluten-Free (if using certified gluten-free oats)
- Dairy-Free Option: Use plant-based milk and vegan butter substitutes.
Storage Tips:
- Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or pan before serving.
- Freezer: Freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen in a toaster or oven.
Reasons to Love This Recipe:
- Healthy and Filling: Oats and eggs make these pancakes a nutritious and satisfying meal.
- Quick and Easy: Simple ingredients and a fast preparation make this recipe ideal for busy mornings.
- Versatile: Customize with sweet or savory toppings according to your preference.
- Family-Friendly: Kids and adults alike will enjoy these delicious pancakes.
Conclusion:
These oatmeal pancakes are an excellent way to start your day with a wholesome and delicious breakfast. Packed with fiber, protein, and natural sweetness, they are both satisfying and nourishing. The combination of oats, eggs, and a touch of vanilla creates a delightful flavor that pairs well with a variety of toppings. Enjoy these pancakes fresh off the pan or make a batch ahead of time to enjoy throughout the week.
Frequently Asked Questions:
- Can I use instant oatmeal for this recipe?
Yes, you can use instant oatmeal, but the texture will be slightly different. Rolled oats or quick oats are ideal for the best texture. - Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can refrigerate it for up to 1 day. Stir well before using. - What sweetener works best for this recipe?
Any sweetener of choice, such as honey, maple syrup, or sugar, can be used according to your taste preference. - Can I make these pancakes vegan?
Yes, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg) and use plant-based milk. - How can I make these pancakes fluffier?
Let the batter rest for 5-10 minutes before cooking to allow the oats to soak up the liquid and the batter to thicken. - Can I add fruits or nuts to the batter?
Absolutely! Fold in some chopped nuts, fresh berries, or banana slices to the batter for added flavor and texture. - What is the purpose of adding warm milk?
Warm milk helps to better dissolve the sweetener and combine the ingredients, resulting in a smoother batter. - Can I use water instead of milk?
Yes, but the pancakes will have a slightly less rich flavor. You can use half water and half milk for a lighter version. - Can I freeze these pancakes?
Yes, freeze them in a single layer and store them in a freezer bag. Reheat directly from frozen. - How do I prevent pancakes from sticking to the pan?
Ensure your pan is well-heated and lightly greased before pouring the batter. Using a non-stick pan also helps prevent sticking.