Go Back

Oatmeal pancakes

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

  1. Put all ingredients in a blender and pulse until you gate a thick, smooth paste. Add more buttermilk/oatmilk if it's too thick.
  2. Add a teaspoonful of oil to the batter and whiz for a few seconds.
  3. If you have time, rest the batter for 15-30 minutes.
  4. 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.
  5. Serve warm or at room temperature.