Written by Kate Tietje
If you’re anything like me, you have a lot of oats in your pantry — oatmeal pancakes are a delicious and nutritious way to use them. These oatmeal pancakes freeze well, so you can make a big batch and keep them around for a quick breakfast.
Whether you’re looking for fast meals in the morning or your young children wish to be more independent in the kitchen, these are the perfect options. Just pop them in the toaster, slather them with butter, and drizzle some maple syrup over them (if you wish)! Very simple and yummy.
Oatmeal Pancakes
Ingredients:
- 1 1/2 cups oatmeal
- 1/2 cup whole wheat flour (or buckwheat flour, for gluten-free)
- 1 cup buttermilk
- 1/4 cup sucanat or maple syrup
- 2 eggs (or 2 tbsp. ground flax + 6 tbsp. water)
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 cups milk
Directions:
Step 1: The night before you want to make pancakes mix together the oatmeal, whole wheat (or buckwheat) flour, and buttermilk. If using the flax seed, add this now too. Stir together, then cover.
Step 2: In the morning, add the sucanat (or organic sugar), eggs, salt, and baking powder.
Step 3: The oatmeal mix will be kind of dry from sitting overnight. You’ll need a spoon to break up the large chunks and smooth the batter. This will take a bit of time. However, in my experience, adding more milk for soaking turns into an extra-thick mass that doesn’t rise properly. So, this is ultimately a better solution.
Step 4: Add your milk, and keep stirring it and breaking up chunks until you get a fairly uniform batter. There will still be some small chunks, and that’s okay.
Step 5: Heat a large frying pan on medium-high heat, and melt some butter.
Step 6: Pour small spoonfuls of batter into the pan. I did mine in about 2″ circles.
Step 7: When the bubbles pop and stay open, and the edges are golden brown (about 3 – 4 minutes), flip them.
Step 8: Cook them for 2 – 3 minutes, then remove them from the pan.
Let them cool completely before putting them into a bag to freeze for later. Or serve immediately with lots of butter and, if desired, real maple syrup!
Oatmeal Pancakes
Ingredients
- 1 1/2 cups oatmeal
- 1/2 cup whole wheat flour or buckwheat flour, for gluten-free
- 1 cup buttermilk
- 1/4 cup sucanat or maple syrup
- 2 eggs or 2 tbsp. ground flax + 6 tbsp. water
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 cups milk
Instructions
- The night before you want to make pancakes mix together the oatmeal, whole wheat (or buckwheat) flour, and buttermilk. If using the flax seed, add this now too. Stir together, then cover.
- In the morning, add the sucanat (or organic sugar), eggs, salt, and baking powder.
- The oatmeal mix will be kind of dry from sitting overnight. You'll need to use a spoon to break up the large chunks and smooth out the batter. This will take a bit of time. However, in my experience, adding more milk for soaking turns into an extra-thick mass that doesn't rise properly. So, this is ultimately a better solution.
- Add your milk, and keep stirring it and breaking up chunks until you get a fairly uniform batter. There will still be some small chunks, and that's okay.
- Heat a large frying pan on medium-high heat, and melt some butter.
- Pour small spoonfuls of batter into the pan. I did mine in about 2" circles.
- When the bubbles pop and stay open, and the edges are golden brown (about 3 - 4 minutes), flip them.
- Cook them for 2 - 3 minutes, then remove them from the pan.
These look really good and easy! I know my family will enjoy them. Just need to stock up on more GF oats soon.
[…] Oatmeal Pancakes : Modern Alternative Mama […]
I happen to have buttermilk so I know I have to make these today! I won’t be picking up my eggs till about noon tomorrow though, how long do you think they can soak without drying out too much? Also, if I don’t have buttermilk in the future, do you think kefir could be a workable substitute?
Help!!! I cannot make good pancakes! I’ve tried MANY different recipes (soaked, buckwheat, buttermilk, etc.) but gave up because they never turn out right. They are always raw in the middle no matter what I do…I’ve tried using lower heat for longer time, I’ve tried burning them, using thinner batter, using thicker batter, not over mixing…no matter what, they are always raw. These turned out better but I had to put them in the toaster after and they were still soggy. I’m starting to think that this is how healthier pancakes are suppose to be. My family loves pancakes so much but I just can’t bring myself to use Biskwick anymore. Any ideas from you professionals out there??!!
[…] Soaked Oatmeal Pancakes by Modern Alternative Mama […]
[…] Oatmeal Pancakes – Skip the cereal in the morning and try these pancakes. They’re based on oats, whole wheat (can choose buckwheat for gluten-free), raw milk, and other nourishing ingredients. They’re low in sugar and high in protein for a great start to the day, and very kid-friendly. […]