Oatmeal Pancakes
Serves 245 mins prep10 mins cook
These soft Oatmeal Pancakes are slightly sweet and tangy. When topped with a little butter, real maple syrup and fresh fruit, these oat flour pancakes are the perfect weekend treat.
0 servings
What you need
cup rolled oats
tbsp granulated sugar
tsp baking powder
tsp baking soda
tsp kosher salt
cup greek yogurt
cup milk
tsp vanilla
tbsp oil, (avocado, canola, vegetable, etc. all OK)
Instructions
0 Measure the rolled oats into the food processor or a blender. Blend into a fine powder to make homemade oat flour. 1 Combine the ground oatmeal with the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until combined, then set aside. 2 Combine the yogurt, milk, eggs, vanilla and oil in a smaller bowl or a liquid measuring cup. 3 Use a fork to break the egg yolks and mix the wet ingredients until thoroughly combined. This mixture will be thick. 4 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.) 5 Let the batter sit for 5-10 minutes to thicken up before cooking. 6 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. 7 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.) 8 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. 9 Move the pancakes off the griddle to your plate. Repeat until all the batter has been cooked. 10 Serve warm with syrup, butter and fresh fruit or the toppings of your liking.View original recipe
