Oatmeal Pancakes

5m
Prep Time
5m
Cook Time
10m
Ready In

Recipe: #30548

October 07, 2018



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Original is 12 servings

Nutritional

  • Serving Size: 1 (78.2 g)
  • Calories 152.5
  • Total Fat - 6.9 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 49.4 mg
  • Sodium - 278.1 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.8 g
  • Protein - 5.1 g
  • Calcium - 146.3 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl, combine rolled oats and milk; let stand 5 minutes.

Step 2

In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.

Step 3

Whisk eggs and 1/4 cup melted butter into milk mixture until blended, pour over flour mixture and stir just until combined

Step 4

Heat a large nonstick skillet over medium heat. Brush with a thin layer of oil or butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for two to three minutes or until bottoms are golden and edges look dry; turn and cook for one to two min longer or until dolmen and puffed.

Step 5

Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a healthier version of the recipe, use whole wheat flour instead of all-purpose flour.
  • For a sweeter taste, add an extra tablespoon of brown sugar.

  • Substitute almond milk for milk - Almond milk can provide a more nutty flavor to the pancakes and will make them dairy-free, which can be beneficial for those with dairy allergies.
  • Substitute coconut oil for butter - Coconut oil can provide a tropical flavor to the pancakes and is a healthier alternative than butter, as it is lower in saturated fat.

Banana Oatmeal Pancakes Add 1/2 cup mashed banana to the milk mixture, and reduce the melted butter to 2 tablespoons.



Fruit Salad: A light and refreshing fruit salad is the perfect accompaniment to oatmeal pancakes. The combination of sweet and tart flavors will brighten up the pancakes and provide a healthy and delicious side dish.


Yogurt Parfait: A yogurt parfait is a great way to add some extra nutrition to your breakfast. It's a light and healthy dish that combines yogurt with fresh fruit, granola and a drizzle of honey. It's a great way to get your day started with a nutritious and delicious breakfast.




FAQ

Q: How long do I cook the pancakes?

A: Cook each pancake for two to three minutes or until the bottoms are golden and the edges look dry, then turn and cook for one to two minutes more or until done and puffed.



Q: What kind of pan should I use?

A: Use a non-stick pan or griddle over medium-low heat. A cast iron skillet or griddle also works well.

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Fun facts:

The oatmeal pancake recipe was first published in the 1920s in the Boston Cooking School Cookbook, written by Fannie Merritt Farmer.

The American actor and singer, Elvis Presley, was known to enjoy oatmeal pancakes for breakfast, often with bacon and eggs.