Astonishingly Tasty Oatmeal Pancakes
by Jun 5th, 2010 // Breakfast, Healthy, Recipes
Astonishingly Tasty Oatmeal Pancakes
My mom and nephew arrived from the east coast yesterday for a quick visit. My nephew is the exact same age as my kid and they are the best of buds. They asked for pancakes in the morning so I decided to try to make something that was (at least in part) healthy. I have tried a million whole grain and oatmeal pancakes recipes. Most of them haven’t made it to the site. Mostly because they are unremarkable. They taste fine covered in maple syrup and butter, but are nothing to brag about. My google search lead me to Smitten Kitchen‘s Oatmeal pancakes which were actually adapted from Good to the Grain. I adapted them a bit myself and got cookin’. These pancakes were beyond exceptional. I wasn’t the only one who thought so. After helping me make them, both boys polished off 5 pancakes each!
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- Adding the sugar.
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- My kid the mix master.
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- Teamwork amongst cousins.
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- Prepping the oatmeal.
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- Golden brown on the griddle.
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- Exceptional Oatmeal Pancakes.
The truth is that I’m very hard judge when it comes to pancakes because my mother NEVER made pancakes from a mix. She used all the good stuff – buttermilk, real butter, white flour, eggs, etc. It’s always hard to compare healthy pancakes (even from scratch) with those. Having her here to taste these was the ultimate test and after tasting them, she asked for the recipe. The kids didn’t even want syrup. Oh how I wish I didn’t have baby weight left to lose – I’d eat these every morning! Now for the recipe…
Oatmeal Pancake Recipe
Prep Time: 15 mins Cooking Time: 10 mins
Ingredients:
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or coffee grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups lowfat milk
1 cup cooked oatmeal
1 tablespoon honey
2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
Heat griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This was a Smitten Kitchen tip. It was a great one!) Grease the griddle with cooking spray or butter . Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter. Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. (Smitten Kitchen also noted that these to reheat surprisingly well the next morning, again in a low oven.)
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I can't wait to try these.
These sound and look fabulous! I love pancakes and so do our kids! I try to make them as healthy as I can using Kamut Khorasan Wheat flour and I cannot wait to try this awesome looking recipe with oats even! Wow 🙂
I stumbled upon this blog trying to find a recipe to make with my 4 year old this morning!
I think we put too much salt, because they were a little on the salty side (it happens when you cook with kids…). I used whole wheat flour, and for the sugar we did half white sugar, 1/2 light brown sugar. We halved the recipe and got 7 pancakes. Put Ghiradelli bittersweet chocolate chips in 3 of them for the litle one and topped them wih powdered sugar. She opted out of the maple syrup!
I ate two with raspberries and the other two I topped with apple butter, which was pretty delicious. I love that I was getting some whole grains in there.
Thank you for this post, and for a successful breakfast 🙂
-Natalie
Wow! You are ambitious with all the different variations. Happy to know they came out well. Thanks for reading.
I just found your blog today and I am in love! My daughter is only 18 months old, but she is already trying to assist me and I look forward to really cooking with her in the future!!!! I got so many great ideas from your site and look forward to following it! THANKS!
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Just made these, my kiddo’s are loving them right now….but not as much as mommy! They are quick, easy and so delicious. My dream is to open a bed and breakfast one day, this will be on the menu!!!
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These were so good! I subbed Pamela’s Baking Mix for the flour so they were gluten free and you couldn’t tell! The gluten eaters were as happy as the non-gluten eaters, for once. Thank you for sharing this recipe 🙂