Wholesome Oatmeal Pancakes—light, fluffy, and packed with fiber for a nutritious start to your day!
Ingredients:
- 1 cup old-fashioned oats
- 1 cup milk (dairy or non-dairy)
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil (plus more for cooking)
Instructions:
- Soak the oats:
In a medium bowl, combine the oats and milk. Let them soak for 10-15 minutes to soften. - Mix the dry ingredients:
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. - Combine wet ingredients:
To the soaked oats, add the honey (or maple syrup), eggs, vanilla extract, and melted butter. Stir until well combined. - Combine wet and dry:
Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix! Let the batter rest for 5 minutes to thicken slightly. - Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through. - Serve:
Serve warm with your favorite toppings, such as fresh fruit, nuts, yogurt, maple syrup, or a dollop of nut butter.
Tips:
- Gluten-free option: Use certified gluten-free oats and a gluten-free flour blend.
- Add-ins: Mix in blueberries, chopped nuts, or chocolate chips for extra flavor.
- Storage: Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
Enjoy these Wholesome Oatmeal Pancakes as a nourishing and satisfying breakfast! 🥞