Juice the Oranges: Start by juicing two fresh oranges to extract about ¾ cup (180ml) of juice. Set the juice aside, and don’t forget to zest one of the oranges before you cut it for juicing.

Grind the Oatmeal (Optional): If you prefer a smoother pancake batter, grind the oatmeal into a finer flour using a blender or food processor. This will give the pancakes a more traditional texture. However, if you like the texture of whole oats in your pancakes, you can use them as is.

Mix the Dry Ingredients: In a large mixing bowl, combine 1 cup of oatmeal, 1 teaspoon of baking powder, a pinch of salt (¼ teaspoon), and 1 teaspoon of ground cinnamon. Stir the dry ingredients until evenly mixed.

Whisk the Wet Ingredients: In a separate bowl, whisk together the juice of 2 oranges, 3 eggs, ⅓ cup of milk, and the zest of 1 orange. Whisk until the eggs are fully combined and the mixture is smooth.

Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry oatmeal mixture, stirring continuously to form a smooth batter. Let the batter sit for 5-10 minutes. This allows the oatmeal to absorb the liquid and thicken slightly, making the pancakes fluffier when cooked.

Heat the Pan: Heat a non-stick skillet or frying pan over medium heat and lightly grease it with a small amount of butter or oil.

Spoon the Batter: Once the pan is hot, pour or ladle about ¼ cup of the batter onto the pan for each pancake. Use the back of the spoon to spread the batter into a round shape.

Cook the Pancakes: Cook each pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook for another 2 minutes on the other side until golden brown and cooked through.

Keep Warm: Transfer the cooked pancakes to a plate and cover with a kitchen towel to keep them warm while you cook the remaining pancakes. Repeat with the remaining batter, adding more oil to the pan as needed.

Serve Hot: Serve these delicious orange oatmeal pancakes hot, topped with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt. For extra indulgence, you can sprinkle more orange zest on top or serve with a side of freshly sliced oranges.