Recipe Collection: Oatmeal Pancakes |
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Recipe Collection: Oatmeal Pancakes

admin July 26, 2012

These oatmeal pancakes are a delicious way to use up oats — of which I have a lot in my pantry.  And they freeze well, so you can make a big batch and keep them around for awhile for a quick breakfast. Just pop them in the toaster and slather them with butter!  Very yummy.

 

Oatmeal Pancakes

Ingredients:

  • 1 1/2 c. oatmeal
  • 1/2 c. whole wheat flour (or buckwheat flour, for gluten-free)
  • 1 c. buttermilk
  • 1/4 c. sucanat or maple syrup
  • 2 eggs (or 2 tbsp. ground flax + 6 tbsp. water)
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2 c. 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 to use a spoon to break up the large chunks and smooth out the batter some.  This will take a bit of time.  However, in my experience, if you just add more milk for soaking, it 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 in it.

 

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 another 2 – 3 minutes, then remove them from the pan.

Let them cool completely before putting into a bag to freeze for later.  Or serve immediately with lots of butter and, if desired, real maple syrup!

How do you like your pancakes?

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6 Comments

  1. These look really good and easy! I know my family will enjoy them. Just need to stock up on more GF oats soon.

    Reply

  2. 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?

    Reply

  3. 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??!!

    Reply

  4. […] 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. […]

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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