Oatmeal Pancakes (10g protein 3g fiber)
This is the oatmeal pancakes recipe I keep coming back to. They taste great, have a fluffy texture with hearty, soft oats in every bite.
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Ingredients
- 1 cup old-fashioned oats
- 1 cup milk, any
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon, optional
- 1 tablespoon butter, melted
- ⅔ cup all-purpose flour
- 2 ½ teaspoons baking powder
- Pinch salt, omit if butter is salted
Instructions
Make the batter:
- In a large bowl, combine the milk, eggs, sugar, vanilla, and cinnamon (if using). Add the oats to the liquid mixture and mix.
- Let them sit in the bowl for 10 minutes to absorb the liquid. You can't skip this step. Melt the butter, and let it cool while the oats sit.
- Give the oats in the bowl a quick mix. Add the melted butter, flour, baking powder, and salt. Mix to combine the batter, then let it sit for 5 more minutes.
Cook the pancakes:
- Heat a non-stick pan or griddle over medium heat. Once hot, grease it and immediately pour up to ¼ cup batter per pancake. Always fill the scoop from the bottom of the batter up to pick up the oats that settle.
- Cook the first side for 2 minutes, until the edges begin to look defined and bubbles form on the pancake. Flip the pancakes over and cook the second side for another 2 minutes. Transfer to a plate or a 200F oven to keep warm while you cook the rest.
Serve & Storage:
- Serve warm, topped with your favorite pancake toppings and syrup.
- Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat pancakes in the microwave for 30 seconds to 1 minute, in a pan, or in the toaster oven.
Nutrition
Serving: 2pancakes | Calories: 246kcal | Carbohydrates: 37g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 324mg | Potassium: 232mg | Fiber: 3g | Sugar: 7g | Vitamin A: 332IU | Vitamin C: 0.01mg | Calcium: 257mg | Iron: 3mg
