Oatmeal Pancakes
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5
6 reviews
Excellent
Oatmeal Pancakes
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These easy and healthy Oatmeal Pancakes are a nourishing, satisfying and delicious breakfast to fuel you through your morning!
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Ingredients
- 2 cups milk or buttermilk or other milk of choice
- 1 ½ cups quick oats
- ¾ cup whole wheat flour (all-purpose flour will also work)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Pinch nutmeg
- 2 egg lightly beaten
- 2 tablespoons coconut oil (or other mild oil such as canola oil)
- ½ teaspoon vanilla extract
- butter for serving; fresh, sliced
- maple syrup
- Whipped Cream
- applesauce
- berries
- banana
Instructions
- Pour milk over oats and allow to sit for about 5-10 minutes.
- Meanwhile, sift together flour, baking soda, baking powder, sugar, cinnamon, salt and nutmeg.
- Add sifted dry ingredients to the oat mixture and stir until well combined.
- Stir in eggs, oil and vanilla extract until completely combined.
- For each pancake, pour about ¼ cup of batter onto a hot griddle that has been greased with butter or sprayed with cooking spray. Cook until pancakes are puffed and golden brown on each side (about 2-3 minutes per side).
Notes
- For purposes of calculating nutrition information, I used 2% milk. Nutrition facts will change slightly if you use nonfat milk, almond milk, or other milk of choice.
- COOK'S TIPS AND RECIPE VARIATIONS:
- What to serve with Oatmeal Pancakes:
- If you prefer vegan Oatmeal Pancakes, substitute a non-dairy milk alternative (such as almond milk) for the regular milk. Wondering how to make Oatmeal Pancakes without eggs? Try using flax eggs!
- Love Banana Oatmeal Pancakes? Top your pancakes with sliced banana, or add a ripe, mashed banana to your batter in lieu of the oil.
- Have some buttermilk to use up? You can make Buttermilk Oatmeal Pancakes by replacing the regular milk with an equal amount of buttermilk.
- Prep ahead! Cook the pancakes as instructed, allow to cool completely, and then wrap each individual pancake tightly with plastic wrap. The pancakes will keep in the refrigerator for at least 5 days, or in the freezer for at least 1-2 months. You can thaw or reheat one pancake (or more) at a time in the microwave, as needed.
- Top your pancakes with a pat of butter and a drizzle of maple syrup!
- Add some fruit on the side or on top, too. Try sliced bananas or fresh berries with your breakfast.
- For extra protein, round out your plate with scrambled eggs or sausage.
- Enjoy the cool creamy contrast of Greek yogurt on top of your pancakes or in a bowl with fresh fruit on the side!
- Skip the butter and syrup and spread nut butter on top of your pancakes!
Nutrition Information
Show Details
Serving
1pancake
Calories
98kcal
(5%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
26mg
(9%)
Sodium
184mg
(8%)
Potassium
138mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
70IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
63mg
(6%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 14pancakes
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 98kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 184mg | 8% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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