Oatmeal Pancakes
These hearty and wholesome Oatmeal Pancakes are made with rolled oats, whole wheat flour, and a touch of cinnamon for a deliciously fluffy and nutritious breakfast.
Equipment
- Mixing bowls
- Whisk
- Griddle or non-stick skillet
- Spatula
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tbsp brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup milk or plant-based alternative
- 1/2 cup plain Greek yogurt or mashed banana
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter melted
Instructions
- In a mixing bowl, whisk together the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the milk, Greek yogurt, egg, vanilla extract, and melted butter.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Let the batter rest for 5 minutes to soften the oats.
- Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
- Scoop 1/4 cup portions of batter onto the griddle, spreading slightly if needed.
- Cook until bubbles form on the surface and the edges start to set, about 2 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup, fresh fruit, or a dollop of yogurt.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Customization: Add blueberries, nuts, or chocolate chips for extra flavor.
- Serving Tip: Pair with honey, almond butter, or a sprinkle of chopped nuts for a nutritious breakfast.