Oatmeal pancakes recipe came into vogue during the “whole grain” craze of the eighties and nineties. Their popularity has never gone out of style. While they may have become a super food during that time when Americans were looking for ways to cut out the fat, sugar and simple carbohydrates, they stayed popular because they taste just so darn good! And when something is good for you and is as delicious and as satisfying as oatmeal pancakes, well, what more do you need?
The nice thing about this recipe is that you can make it just about any time because the ingredients are staples in every pantry. You will find you have no need to purchase instant pancake mix in a box, these pancakes so much better than the stuff you “just add water”.
This recipe does not involve white flour, a substance that is not very good for you and is about as close to refined sugar as you can get. The fiber content in oatmeal is much higher than in all-purpose flour, and since the recipe does not call for eggs or milk, those watching their cholesterol will find this a healthy offering for breakfast or snacking. The Irish-style, steel-cut oatmeal is a good choice for this recipe because it is hearty and flavorful, but regular or instant rolled oats will do just fine as well.
Oatmeal pancake recipe ingredients
• 3/4 cup rolled oats (instant or regular)
• 3/4 cup oat flour (see note below for oat flour instructions)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 1/2 cups vanilla soy milk (may substitute plain soymilk or almond milk)
• Margarine or oil for skillet preparation (yields six pancakes)
To make oat flour, simply place ¾ cup of whole or instant oats in a blender or small food processor and blend until the oats are reduced to a flour consistency.
Lightly oil your griddle or skillet with margarine or vegetable oil. Preheat the griddle over medium heat. In a medium-sized mixing bowl, combine all of the dry ingredients. Gradually add your soy milk and mix until all of the ingredients are well blended. The batter should be lumpy but well mixed.
Using a soup ladle, drop about ¼ cup of the batter for each pancake onto the preheated griddle. Cook for about 90 seconds, or until bubbles appear and burst on the surface of the batter. Flip and continue to cook another 1-2 minutes on the other side. Continue until all of the batter is used. Pancakes should be golden brown.
Serve with syrup or honey. For variety you may add chocolate chips, dried fruit such as raisins or cranberries, or fresh fruit such as diced apples or blueberries. Broken pieces of pecans or walnuts also add flavor and texture.
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There are also a few other recipe websites that I would like to recommend. If you like waffles then go to http://www.waffle-recipe.com, they have lots and lots of recipes for different waffles from Belgian to Liege. Then there is also this site that specializes in potato recipes and has a nice section on how to make potato pancakes, great for those leftover mashed potatoes - check them out!