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Oatmeal Pancakes

Oatmeal Pancakes

Yields: About 18 pancakes

3/4 cup oat flour (you can make this by pulsing oats in a food processor until finely ground; I cup of oats yields 3/4 cup flour)

1 cup flour

2 Tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon kosher salt

3 Tablespoons butter, melted and cooled slightly (plus extra for the pan)

1 1/4 cups whole milk

1 cup cooked oatmeal *

1 Tablespoon honey

2 large eggs

Whisk the dry ingredients together in a large bowl.  In a small bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until throughly combined. Gently fold in the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes, the batter should be slightly thick with a holey surface.

Heat a 10 inch skillet or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter, this is the key to crisp buttery edges. Pour about a 1/4 cup of batter onto the pan, once bubbles have begun to form on the top side, flip the pancake and cook until the bottom is a golden brown.

Serve the pancakes hot straight from the skillet or keep warm in a low oven.  These are great as leftovers too, heat in a low oven or even in the microwave.

*Cook Oatmeal; mix 1 cup water, 1 cup rolled oats, and a pinch of salt in a small microwave safe bowl.  Cook in the microwave on high for 1-2 minutes.