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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 [1]‘s Oatmeal pancakes which were actually adapted from Good to the Grain [2]. 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!

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

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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URLs in this post:

[1] Smitten Kitchen: http://smittenkitchen.com/2010/05/oatmeal-pancakes/#more-6202

[2] Good to the Grain: http://www.amazon.com/gp/product/1584798300?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1584798300

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