Oatmeal Pancakes

Jumpstart a Breakfast Using Ground Oats in a Pancake Recipe

Apr 30, 2009 Renee Shelton

Grinding up oats in a blender or food processor and adding it to a pancake batter gives a healthy kick to ordinary pancakes without changing the flavor.

Pancakes are either a breakfast staple in many households or are a special occasion treat for the whole family. Either way, this recipe is a great for those who like pancakes in the morning, afternoon or evening.

Oats are a healthy staple item found in many pantries. Instead of serving them in the traditional way of making oatmeal, grind them up in a blender or a food processor until fine and add them to breakfast cakes and quick breads like muffins and pancakes. This produces ground oat flour that has little gluten and mixes well with wheat flour.

If young picky eaters are hard pressed to eat oatmeal in the mornings, try this recipe. Experiment by using unbleached and whole wheat flours in place of the all-purpose, and regular rolled oats for the quick cooking type of oatmeal. Adjust the amount of milk and leavening if needed.

This recipe makes about 24 pancakes using a 2-oz. ladle. Serve with powdered sugar, maple syrup, honey or molasses for breakfast.

Oatmeal Pancakes

Ingredients:

• 2 cups all-purpose flour
• 1 cup quick cooking rolled oats (not instant oatmeal)
• 3 Tbsp granulated sugar
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups reduced fat milk
• 1/4 cup canola oil
• 3 eggs, beaten

Procedure:

1. Preheat a nonstick griddle or other large nonstick cooking surface.
2. Take the 1 cup of oats and place in a blender or a food processor. Blend or process until finely ground, stopping and scraping the sides if needed to grind all the oats.
3. Place the ground oats in a mixing bowl and add in the flour, sugar, baking powder, baking soda and salt. Stir to combine the dry ingredients. Make a well in the center.
4. Add the milk, oil and eggs all at once to the dry ingredients and whisk until the ingredients are combined.
5. Spray the preheated cooking surface with a pan spray if needed, and ladle or spoon the batter in desired portions on the cook top. Let the pancakes cook until bubbles appear on the surface, then turn over. Cook until the second side is browned and the pancakes are cooked. Transfer to a serving platter and keep warm. Continue cooking with the remaining batter.
6. Serve immediately.

Want a little variety? Here are some variations to try:

• Oatmeal Berry Pancakes: Add in fresh blueberries or dried cranberries to the batter before cooking.
• Oatmeal Spice Pancakes: Add in about 1/2 tsp cinnamon and 1/4 tsp ground ginger to the dry ingredients. Proceed with the recipe as above.
• Oatmeal Nut Pancakes: Add in about 1/4 cup finely chopped pecans or walnuts to the recipe above.

The copyright of the article Oatmeal Pancakes in Healthy Cooking is owned by Renee Shelton. Permission to republish Oatmeal Pancakes in print or online must be granted by the author in writing.

Oatmeal Pancakes