These oatmeal pancakes are delicious as well
as being very healthy with the addition of oats.
More of Linda's great
Pancake Recipes for your family's breakfast needs.
Oatmeal Pancakes - Healthy Oatmeal Pancakes
Brunch and Breakfast,
Yields: 12 pancakes
Prep time: 10 minutes
Cook time: 5 minutes
2 cups oats (old-fashioned or quick-cooking oats - not steel cut or instant oats)
2 1/2 cup buttermilk*
eggs, lightly beaten
4 tablespoons butter, melted**
1 teaspoon pure vanilla extract
1/2 cup all-purpose
flour or whole wheat flour
2 tablespoons granulated
1 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
Maple Syrup (topping)
* If you don't have buttermilk, use the
Buttermilk Substitution Recipe.
** I have also substituted vegetable oil.
In a large bowl, combine oats and buttermilk,
stirring to mix. Cover the bowl with plastic wrap and refrigerate at least 2 hours to overnight.
When ready to cook the pancakes, remove the oatmeal mixture from the refrigerator. Add the beaten eggs, melted butter, vanilla extract to the oat
mixture, stir well.
In another bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the
oat mixture, stirring to blend. NOTE: Stir gently, just enough to moisten the dry ingredients. Over mixing will lead to tough pancakes
because the gluten in the flour begins to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes. There will be some
small lumps in the batter, so don't worry about them.
Heat a large frying pan or
cast-iron skillet or griddle over medium heat until fairly hot and
until a drop of water skitters across the pan. Lightly coat your pan with vegetable oil. Don't use butter as it burns too
Ladle approximately 1/4 cup of the pancake batter onto the hot griddle, taking care not to crowd
the pancakes. Cook the pancakes, turning once, until deep golden brown on both sides, approximately 5 minutes total.
A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top. You are allowed
to peek to see if the bottom is golden brown before you flip it.
Either serve immediately or transfer the cooked pancakes to a large plate, keep warm in oven. Repeat process with additional oil and remaining
pancake batter. Serve hot, topped with butter and maple syrup. Fresh fruit is also excellent.
Makes 12 pancakes or 3 to 4 servings.
Pancake Variation Ideas:
Blueberry Oatmeal Pancakes:
Combine 1 cup blueberries dusted with 2 tablespoons sugar; let stand a few minutes.
Gently fold blueberries into the batter just before baking.
Nut Oatmeal Pancakes:
Add 2 tablespoons chopped pecans, walnuts, or almonds just before baking.
Apple Oatmeal Pancakes:
Grate some tart apples into the batter before baking.
Banana Oatmeal Pancakes:
Thinly slice or mash banana into the batter before baking.