Oatmeal Pancakes
Oatmeal Pancakes
Serves 2
I will never eat another pancake again, just kidding, kind of… These pancakes are fluffy, high in fiber and protein, and are delicious! Mix in chocolate chips, fruit or nuts if you feel like it! If making these for a crowd definitely double or triple the recipe, as this makes about 8 small-medium pancakes.
Written by Emily Compton, RDN
Ingredients
½ C rolled oats
1 C milk
2 Tbsp melted butter
1 egg
1 C flour
2 tsp baking powder
2 Tbsp sugar
½ tsp cinnamon
Pinch salt
Directions
Measure out oats and set aside in a small bowl or measuring cup, pour milk on top to sit so oats absorb milk while you prepare the rest of the pancakes.
Add melted butter and egg to the bowl with oats and milk, whisk together.
In another medium mixing bowl put dry ingredients- flour, baking powder, sugar, cinnamon and salt.
Pour the wet ingredients onto the dry ingredients and gently mix in with a spatula. Do not overmix or you will end up with flat pancakes. If you have some little pockets of flour that is okay.
If you have optional ingredients like chocolate chips or fruit, add those in now.
Turn on the electric griddle or pan and heat up for a few moments before pouring pancakes.
Using a spoon or a measuring cup, pour batter on the preheated griddle or pan. Let each pancake sit until it starts to bubble, once bubbles appear, flip the pancake over and cook on the other side until golden brown (1-2 minutes).
Serve hot with syrup, whipped cream or jam!
Note- you can use instant or quick oats if you need to, but do not soak them in the milk otherwise you will lose oat-texture. Instead, just mix them with the dry ingredients.