Oatmeal Pancakes
These light and fluffy, nutty, and nutritious Oatmeal Pancakes are the healthy breakfast of my dreams! They're made with everyday ingredients in a handful of simple steps, perfect even for novice cooks. Make them for brunch or meal prep a large batch for easy and delicious breakfasts throughout the week.
Ingredients
- 1 ½ cup low-fat buttermilk or homemade sour milk (see below)
- 1 large egg
- 1 ½ teaspoon pure vanilla extract
- 1 ½ tablespoon melted butter preferably unsalted
- 2 cups old fashioned rolled oats
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 tablespoon sugar
- ¼ teaspoon salt
- non-stick cooking spray or additional melted butter
- Pancake toppings of choice butter, maple syrup, fruit, chocolate chips, bananas, dates, whipped cream, nut butter, etc.
Instructions
- Add all ingredients to a high-speed blender in the order listed. Blend on medium speed for 30-45 seconds or until smooth.
- Pour the batter into a medium-size bowl and let rest at room temperature for 3-5 minutes, or until the batter starts to get puffy.
- Heat a non-stick griddle or frying pan over medium heat. Spray with non-stick cooking spray or add a small pat of butter and melt.
- Ladle ⅓ cup scoops of batter onto the griddle or pan, leaving about an inch between each pancake.
- Cook the pancakes for 1-2 minutes, or until the batter bubbles on the surface and the underside is golden brown. Flip the pancakes and cook for 1-2 more minutes until cooked through and golden brown.
- Repeat this process with the remaining batter and serve the pancakes warm topped with your toppings of choice.
Notes
Storage directions:
- Refrigeration: Store leftover oatmeal pancakes in an airtight container in the refrigerator for 3-4 days.
- Freezing: Cool the oat pancakes to room temperature before stacking them with small pieces of parchment paper between them. Transfer the stack to a freezer-safe container and freeze for up to 3 months.
- Reheating: For the best texture, heat the pancakes in a toaster oven on medium heat for 2-3 minutes if refrigerated and 4-5 minutes if frozen.
- Add the ingredients to the blender in the order listed. This will ensure the batter blends smoothly.
- Let the batter rest. The batter will thicken up during the resting time, improving the consistency and making it easier to scoop.
- Preheat the pan. Adding the pancakes to a hot, non-stick pan or griddle helps them to cook evenly and not stick to the pan. For best results, scoop the batter onto the pan when the pan is hot enough that water sizzles when flicked on it.
- Don't flip the pancakes too early. Wait until the batter has bubbled and the bottom side of the pancake is golden before flipping. This ensures that the pancakes are cooked through and not gooey on the inside. If the bottom of the pancakes turn golden before the batter bubbles, reduce the heat to medium-low.
- Don't over-grease the pan. We want enough non-stick spray to lubricate the pan, but not so much that it overwhelms the pancakes. A quick spritz of non-stick cooking spray or a small pat of butter should do the trick!
- Keep the pancakes warm until serving. Transfer cooked pancakes to an oven-safe plate and place them in a 200°F oven for up to 30 minutes before serving.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 19gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 23mgSodium: 322mgFiber: 2gSugar: 7g
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