Oatmeal Pancakes
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Oatmeal Pancakes might be a recipe you should try. This recipe makes 6 servings with 219 calories, 8g of protein, and 10g of fat each. For 56 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in roughly 15 minutes. If you have whole milk, cinnamon, buckwheat flour, and a few other ingredients on hand, you can make it. 170 people have made this recipe and would make it again. It is brought to you by Musings of a House Wife. Overall, this recipe earns a solid spoonacular score of 45%. Users who liked this recipe also liked Oatmeal Pancakes, Oatmeal Pancakes, and Best Oatmeal Pancakes Ever.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
½ cup whole wheat, spelt, or buckwheat flour
2 cups buttermilk
½ tsp cinnamon
2 tablespoons coconut oil
2 medium eggs
2 cups dry oatmeal
½ teaspoon salt
2 tablespoons sugar
¼ - ½ cup whole milk
Equipment:
plastic wrap
bowl
griddle
Cooking instruction summary:
The night before, combine the oatmeal, flour and buttermilk in a large bowl. Stir well. Cover with plastic wrap and set overnight.The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.Stir together. Add ¼ to ½ cup milk till it's a good pancake consistency. Mix until just combined.Fry the pancakes on a hot, buttered griddle. They're ready to turn when the top side is bubbly and puffed up and looks cooked around the edges.Brown the second side and transfer to a plate. Continue until all of the batter is used up.Serve with lots of real butter and maple syrup.
Step by step:
1. The night before, combine the oatmeal, flour and buttermilk in a large bowl. Stir well. Cover with plastic wrap and set overnight.The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.Stir together.
2. Add ¼ to ½ cup milk till it's a good pancake consistency.
3. Mix until just combined.Fry the pancakes on a hot, buttered griddle. They're ready to turn when the top side is bubbly and puffed up and looks cooked around the edges.Brown the second side and transfer to a plate. Continue until all of the batter is used up.
4. Serve with lots of real butter and maple syrup.
Nutrition Information:
covered percent of daily need
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