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Easy Oatmeal Pancakes
My favorite oatmeal pancakes of all time are at a restaurant in Solana Beach called Claire’s. She makes hers with oats, wheat, and banana and they are TO DIE FOR. I’d been searching for an easy oatmeal pancakes recipe that mimics the heartiness yet simultaneous fluffiness of those and I’ve finally found it.
These Easy Oatmeal Pancakes from The Kitchn are light, fluffy, with the perfect texture. And best of all, no sugar/carb crash an hour later. They are my favorite pancakes for lazy Sundays at home.
Photo credit: Ghazalle Badiozamani
Easy Oatmeal Pancakes – Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk, regular or non-dairy
- 2 large eggs
- 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)
I think these easy oatmeal pancakes are even better with a sliced banana added to the batter. If bananas aren’t your favorite, blueberries or strawberries work beautifully as well.
Step by Step Instructions
Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
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.
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.
Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.
Recipe by Sheela Prakash
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