Description
These fluffy oat pancakes are soft, hearty, and naturally satisfying. Made with oats and simple pantry staples, they are perfect for a wholesome breakfast or brunch.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Add the rolled oats to a blender and pulse until finely ground.
- In a large bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
- Heat a lightly greased skillet or nonstick pan over medium heat.
- Pour batter onto the pan and cook until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook until golden brown and cooked through.
- Serve warm with maple syrup, fruit, or your favorite toppings.
Notes
- For extra texture, leave a few oat flakes unblended.
- You can substitute whole wheat flour for part of the all-purpose flour.
- Store leftover pancakes in the refrigerator for up to 3 days.
- Freeze pancakes in a single layer and reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 45 mg
