Oatmeal pancakes
8 Apr 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
These oatmeal pancakes are more healthy than the normal ones, so they are ideal for kids as snacks. I don't even add sugar to the batter any more and, instead of wheat flour, I use buckwheat or brown rice flour which make the pancakes even more healthy . Serve them with maple syrup or fruit puree.
Ingredients
- 1 cup flour
- 1 cup oatmeal
- 1 Tbsp unrefined cane sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 eggs
- 1 cup buttermilk or oat-milk
- Vegetable oil for frying
Instructions
- Put all ingredients in a blender and pulse until you gate a thick, smooth paste. Add more buttermilk/oatmilk if it's too thick.
- Add a teaspoonful of oil to the batter and whiz for a few seconds.
- If you have time, rest the batter for 15-30 minutes.
- Heat a lightly oiled pancake griddle, and scoop batches of the batter onto it ( you can use silicon or metal pancake shapes). Cook on both sides for a minute or so until golden brown.
- Serve warm or at room temperature.
Tips
By using oat milk (or others like almond or rice milk) they're suitable for those allergic to dairy - likewise rice flour for the gluten sensitive.© 2026 Copyright CookTogether
Categories
- Meal Type: - Breakfast - Brunch - Everyday - Kids Food - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - USA
- Occasions: - Pancake Day - Picnic
- Ingredients: - Wheat & Flour - Whole grains
- Health and Diet: - Dairy Free - Healthy
- Skill Levels: - Easy
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