Oatmeal Pancakes

From the kitchen of Carly

Hearty pancakes made with ground oats instead of flour. Subtler sweetness, slight nutty flavor, and a denser bite that holds up to syrup and fruit. Perfect for a slow weekend breakfast that lasts you to lunch. Let the batter rest 10 minutes. Oats are thirsty; without the rest, the pancakes turn out gummy in the middle.

Oatmeal Pancakes
Prep
10 min
Cook
15 min
Total
25 min
Servings
2
Difficulty
easy

Ingredients

2 servings

  • 1large egg
  • 80 mlwhole milk
  • 1 tbspgranulated sugar
  • 1 tspbaking powder
  • 1 pinchkosher salt
  • 0.5 tspvanilla extract
  • 150 grolled oats, ground in a blender to a flour-like consistency
  • 50 gunsalted butter, melted
  • 1 tbspextra butter, for the pan
  • 0.25 cupmaple syrup, to serve (optional)
  • 1 cupfresh strawberries, sliced (optional)

Instructions

  1. If your blender is up to it, blitz the rolled oats for 30 seconds until they look like coarse flour. (You can also use store-bought oat flour.)

  2. In a large bowl, whisk together the egg, milk, sugar, baking powder, salt, and vanilla until smooth.

  3. Stir in the oat flour and the melted butter. Mix gently; the batter will look thicker than regular pancake batter.

  4. Let the batter rest for 10 minutes. The oats absorb liquid and the texture sets up.

  5. Heat a nonstick skillet or griddle over medium heat. Brush with a little of the extra butter.

  6. Pour a 1/4 cup ladle of batter into the pan for each pancake. Don't crowd; cook 2 to 3 at a time.

  7. Cook 2 to 3 minutes, until bubbles form on the surface and the edges look set.

  8. Flip and cook 1 to 2 minutes more, until golden on the second side. Oat pancakes brown faster than wheat ones; watch closely.

  9. Stack on a warm plate as they finish.

  10. Serve hot with maple syrup, sliced strawberries, and a pat of butter melting on top.

Substitutions
  • rolled oats to store-bought oat flour or steel-cut oats (ground). Pre-ground oat flour saves the blender step. Steel-cut oats grind to a coarser texture; pancakes get more rustic.
  • whole milk to almond, oat, or soy milk. Oat milk doubles down on the oat flavor. All non-dairy options work without changing the recipe.
  • granulated sugar to honey, maple syrup, or coconut sugar. Liquid sweeteners thin the batter slightly; reduce milk by 1 tbsp if using.

Pairs well with: Crisp bacon and a poached egg for a savory-sweet combo, A pot of strong black coffee or a cappuccino, Fresh fruit salad and Greek yogurt on the side

Adapted from TheMealDB.