Oatmeal Pancakes - Two Ways
Easy oatmeal pancakes recipe features soft and fluffy pancakes you can make two ways: an easy rustic way and the blender way.
Servings: 8 (makes 6-8 pancakes)
Calories: 136kcal
Equipment
Ingredients
- 1 cup old fashioned rolled oats
- 1 cup oat milk* unflavored
- 2 eggs
- 2/3 cup all purpose flour**
- 3 tbsp avocado oil or olive oil, or vegetable oil, or canola oil
- 3 tbsp brown sugar light or dark
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2-1 tsp ground cinnamon to taste
- 1 tsp vanilla extract
Instructions
Simple Way:
- Stir together old fashioned rolled oats and oat milk and a bowl and let them soak for a few minutes. (10-15 minutes max.)
- In a separate mixing bowl, whisk remaining ingredients together while oats are soaking.
- Whisk in soaked oats and milk into the mixed ingredients.
- PRO TIP: It’s important to preheat the pan (or the griddle) first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding the pancake batter.
- Use a 1/3 cup scoop or an ice cream scoop to get the same amount of batter for each pancake. Add the batter to the hot pan and let it cook without touching it.
- Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake and use your wrist to quickly flip. (It will take 4-6 minutes for each pancake to cook.)
Blender Method:
- Combine all of the ingredients in the blender and pulse until smooth.
- Preheat the pan first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding the pancake batter.
- Use a 1/3 cup scoop or an ice cream scoop to get the same amount of batter for each pancake. Add the batter to the hot pan and let it cook without touching it.
- Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake and use your wrist to quickly flip. (It will take 4-6 minutes for each pancake to cook.)
Notes
- *Milk options: I use oat milk in this recipe to enhance the oat flavor as well as a lactose free alternative. You can use regular milk if you wish.
- **Gluten free option: this pancake recipe works very well with gluten free flour! I use 1:1 gluten free flour either by King Arthur or Bob's Red Mill.
- Storing: To store leftovers, keep them in an airtight container in the refrigerator. Pancakes should be good for up to 3 days.
- Reheating: reheat the pancakes in a warm skillet for a few minutes, until they’re just heated through. (You can also reheat in the microwave for a few seconds.)
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 139mg | Potassium: 175mg | Fiber: 1g | Sugar: 7g | Vitamin A: 121IU | Vitamin C: 0.01mg | Calcium: 103mg | Iron: 1mg