Oatmeal Pancakes
User Reviews
5
Oatmeal Pancakes
Description
This recipe starts by making oat flour from rolled oats using a blender, which is combined with all-purpose flour, sugar, baking powder, baking soda, and salt. The dry mix provides structure and leavening. Wet ingredients include Greek yogurt, milk, eggs, vanilla extract, and neutral oil, which together add moisture and richness.
The wet ingredients are mixed carefully into the dry to avoid overmixing, preserving a tender pancake texture. Resting the batter thickens it slightly. The pancakes are cooked on a greased griddle as small silver dollar-sized rounds for even cooking and manageable portions.
Suggested toppings include real maple syrup, salted butter, homemade whipped cream, and fresh fruit, offering a variety of textures and flavors to enhance the hearty oats. These pancakes make a substantial breakfast or brunch option.
The recipe yields about 24 small pancakes, with flexibility on size affecting the number. Substitutions are possible with flavored Greek yogurt or various types of milk, including some non-dairy options, though dairy-free variations are not tested.
Ingredients
- 1 cup all-purpose flour 120g
- ½ cup rolled oats 65g
- 2 tablespoons granulated sugar 30g
- 2 teaspoons baking powder 12g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 3g
- ½ cup Greek yogurt 120g
- 1 cup milk 250ml
- 2 egg ~100g
- 1 teaspoon vanilla 6g
- 2 tablespoons oil 30g (avocado, canola, vegetable, etc. all OK, unflavored
Toppings
- maple syrup real
- butter salted
- Whipped Cream homemade
- Fresh fruit
Instructions
- Measure the rolled oats into the food processor or a blender. Blend into a fine powder to make homemade oat flour.
- Combine the ground oatmeal with the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until combined, then set aside.
- Combine the yogurt, milk, eggs, vanilla and oil in a smaller bowl or a liquid measuring cup.
- Use a fork to break the egg yolks and mix the wet ingredients until thoroughly combined. This mixture will be thick.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. (This step is very important because overmixing your batter will make the pancakes less fluffy.)
- Let the batter sit for 5-10 minutes to thicken up before cooking.
- Heat a griddle or a skillet over medium heat on the stovetop. Spray the pan with nonstick baking spray or use a little butter (or oil) to grease it.
- Once pan has warmed, dollop the batter using a cookie scoop into silver dollar-sized pancakes. (The 1.5-tablespoon scoop is my favorite for pancakes.)
- Cook until bubbles appear on the surfaces of the pancakes, then flip and cook for another 1-2 minutes, or until the other side has browned and the pancakes have cooked through.
- Move the pancakes off the griddle to your plate. Repeat until all the batter has been cooked.
- Serve warm with syrup, butter and fresh fruit or the toppings of your liking.
Notes
- This recipe produces approximately 24 silver dollar-sized pancakes at 1.5 tablespoons of batter each.
- Flavored Greek yogurt such as vanilla can replace plain yogurt for added flavor.
- Various milk types work including whole, 2%, 1%, nonfat, and some non-dairy milks; dairy-free yogurt substitutions are untested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24(1.5T) pancakes
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 61kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 18mg | 6% |
| Sodium | 110mg | 5% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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