Description
Whip up healthy oatmeal pancakes topped with fresh fruit, perfect for a quick and nutritious weekday breakfast. This recipe yields wholesome, filling pancakes that come together fast.
Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup milk (or plant-based milk)
- 1 large egg
- 1 tablespoon maple syrup or honey
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup whole wheat flour or all-purpose flour
- Fresh fruit for topping (such as sliced bananas, berries, or apple slices)
- Butter or oil for cooking
Instructions
- Blend oats in a blender or food processor until they form a fine oat flour.
- In a medium bowl, whisk together oat flour, baking powder, salt, and cinnamon.
- In another bowl, beat the egg then add milk, maple syrup, and vanilla extract; mix well.
- Combine wet ingredients with dry ingredients and stir until just combined; avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter onto the skillet for each pancake; cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
- Flip pancakes and cook an additional 2 minutes until golden brown and cooked through.
- Repeat with remaining batter, adding more butter or oil as needed.
- Serve warm topped with fresh fruit.
Notes
- Let the batter rest for 5 minutes so the oats absorb the liquid for fluffier pancakes.
- Use a non-stick skillet and moderate heat to prevent burning.
- Do not overmix the batter to keep pancakes tender.
- Serve immediately or keep warm in a low oven (200°F) while finishing cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes layered with parchment paper for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop Griddle/Skillet
- Cuisine: American