Oat Pancakes

Yield: 8-10 pancakes

Oat Pancakes

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Stir some fiber and protein-rich oats into your usual pancake batter and the result is something that’s a bit more wholesome and a lot more satisfying. Don’t worry, though they’re no less fluffy or worthy of a heavy drizzle of maple syrup.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup milk, regular or non-dairy
  • 2 large eggs
  • I over ripe banana
  • 1 tablespoon unsalted butter, plus more for cooking
  • 1 tablespoon granulated sugar
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. In a large bowl peel and mash ripened banan and mix with 1 cup rolled oats and 1 cup milk. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
  2. Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
  3. Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
  4. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.
 
BreakfastMaxwell TylerComment