Oatmeal is great. Healthy, hearty, and easy. But let’s be real, pancakes are way better.
So when I found this recipe for oatmeal pancakes I was super excited. Gone was my guilt for wanting fluffy, syrupy pancakes every day of the week.
I can have my (pan)cake and eat it too.
I am all for breakfasts that pull double duty, but these pancakes killed it. Flavor? Check. Healthy? Check. Keep me full-ness? Check.
And they’re super easy. I made them spur of the moment with ingredients I already had in my pantry one morning. And they taste like oatmeal cookies – bonus!
Even better when you top them with sliced banana, mini chocolate chips, and my favorite vanilla bean syrup. But really, the possibilities are endless.
Ingredients (recipe from Cooking Light: Way to Bake):
- 1.1 oz (about 1/4 cup) all-purpose flour
- 1 cup quick-cooking oats
- 1 Tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/8 tsp. salt
- 1 cup nonfat buttermilk*
- 2 Tbsp. butter, melted
- 1 large egg
* If you don’t have buttermilk on hand (who really does?) just put one tablespoon lemon juice in a 1 cup container, and fill the rest with skim milk. Let it sit for 5 minutes and you have a buttermilk substitute!
1. Lightly spoon flour into a dry measuring cup; level with a knife. Whisk together the flour and the next 6 ingredients in a medium bowl.
2. Combine the buttermilk, butter and the egg in a smal bowl. Gently whisk to combine, then add the wet ingredients to the dry, stirring just until moist.
3. Pour about 2.5 tablespoons of batter (per pancake) onto a hot, nonstick griddle or nonstick skillet. Cook over medium heat for 1 to 2 minutes, or until tops are covered with bubbles and the edges look coked. Carefully flip the pancakes, then cook for an additional 1-2 minutes on that side.
4. Add your favorite toppings and enjoy!