Oatmeal Pancakes Recipe

I am someone who relishes the idea of Sunday morning pancakes — stacks of them eaten lazily in my pajamas with plenty of hot coffee nearby. But the reality is that every time I indulge in a pancake breakfast, I barely make it a few hours before my energy drops and I’m hungry again.

The solution, my friends, is adding rolled oats to your pancakes. Stir some fiber and protein-rich oats into your usual pancake batter and the result is something that’s a bit more wholesome and a lot more satisfying. Don’t worry, though — our recipe is no less fluffy or worthy of a heavy drizzle of maple syrup.

The trouble with traditional pancakes is they’re mostly a combination of refined flour and sugar. That means that while delicious, they’re a simple carbohydrate that will cause your blood sugar to spike and then quickly drop — giving you a quick burst of energy but leaving you hungry shortly after.

Adding a whole grain counters this problem. Whole-grain oats are full of fiber and even have a little bit of protein (a half cup serving, uncooked, contains 5 grams of protein). As a registered dietitian I can tell you that both of these give you longer-lasting energy. Oats also lend a few additional vitamins and minerals to each bite, which never hurts.

Please note that we recommend adding rolled oats, not steel-cut oats to pancakes. Steel cut oats take much longer to soak and have a heartier texture. Want a higher proportion of oats in your pancakes? Try our gluten-free banana oatmeal pancake recipe.

In order to ensure the oats don’t mess with the pancakes’ light and fluffy texture, soaking is key. Simply combine rolled oats with milk in your mixing bowl and let them hang out for 10 minutes while you gather your other ingredients. The oats will soften and start to break down, ensuring your pancakes won’t taste too hearty and the oats are easier to digest and absorb.

Storage: The pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

Easy Oatmeal Pancakes That Will Keep You Running All Morning Long

A simple, homey recipe for pancakes made with old-fashioned rolled oats.

Prep: 900sec

Total: 2340sec

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 4.0 g, unSaturated Fat 0.0 g, Carbohydrate 36.5 g, Sugar 6.6 g, servingSize Serves 4, Protein 10.0 g, Fat 8.8 g, calories 262 cal, Sodium 316.2 mg, Fiber 2.5 g, Cholesterol 0 mg

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup milk, regular or non-dairy
• 2 large eggs
• 1 tablespoon unsalted butter, plus more for cooking
• 1 tablespoon granulated sugar
• 2/3 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon (optional)

Instruction:

1. Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
2. Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
3. Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
4. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.

OATMEAL PANCAKES | healthy recipe without banana

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