Oatmeal Pancakes
User Reviews
5
3 reviews
Excellent
Oatmeal Pancakes
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These homemade Oatmeal Pancakes are easy, hearty, and naturally gluten-free. Make your batter in a blender with old-fashioned oats blended in. Then, add some whole oats right to the batter for extra texture.
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Ingredients
- 1 3/4 cups oats divided (see note 1)
- 1 1/4 cups milk (see note 2)
- 3 tablespoons butter melted
- 1 large egg
- 2 tablespoons brown sugar
- 3 1/2 teaspoons baking powder (see note 3)
- 1/2 teaspoon salt
- butter and maple syrup or fresh fruit and whipped cream, for serving
Instructions
- In the bottom of a blender, add 1 1/2 cups oats, milk, melted butter, egg, brown sugar, baking powder, and salt. Blend until smooth. Add remaining 1/1 cup oats and let the batter sit for 10 minutes.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.
Equipments used:
Notes
- Oats: Use rolled (flat) oats or quick (instant oats), but not steel cut oats.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four 2-pancake servings, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
2 (4-inch) pancakes
Calories
324kcal
(16%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
54mg
(18%)
Sodium
812mg
(34%)
Potassium
168mg
(4%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
567IU
(11%)
Calcium
309mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (2 pancakes each)
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 2 (4-inch) pancakes | |
| Calories | 324kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 812mg | 34% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 567IU | 11% |
| Calcium | 309mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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