Oatmeal Pancakes
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Oatmeal Pancakes
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The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
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Ingredients
- 2 tablespoons canola oil or melted, cooled unsalted butter or melted, cooled coconut oil
- ¾ cup nonfat plain Greek yogurt
- ½ cup nonfat milk
- 2 cups old fashioned rolled oats divided (or quick oats; do not use steel cut or instant)
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract pure
- ½ teaspoon ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup mix-ins of choice: toasted chopped nuts , chocolate chips, blueberries, or diced fresh or dried fruit (optional)
- For serving: pure maple syrup , butter, or any of your favorite pancake toppings
Instructions
- If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Notes
- TO STORE: Refrigerate leftover pancakes in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm pancakes in the microwave until hot. You can also reheat them on a baking sheet in the oven at 350 degrees F until warm.
- TO FREEZE: Once your pancakes have fully cooled, lay them in a single layer on a baking sheet. Freeze the pancakes until solid. Then, transfer the frozen pancakes to an airtight storage container or ziptop bag for up to 2 months. Remove and reheat pancakes from frozen as desired.
Nutrition Information
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Serving
1(of 12)
Calories
109kcal
(5%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
28mg
(9%)
Potassium
205mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
60IU
(1%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 109kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 60IU | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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