Monday, February 15, 2016

Oatmeal Pancakes

Fluffy pancakes. Maple syrup. Melted butter. A glass of raw milk.

I'm pretty sure this is the stuff dreams are made of..... or at least a great breakfast!

These pancakes are my family's favorite. They are delicious, wholesome enough for breakfast, and topped with maple syrup they are sweet enough to be a special treat. I have even been known to through in some chocolate chips for special occasions. 


The recipe happened by accident. DH eats oatmeal every morning for breakfast and for awhile so were me and the kids. We soak the oatmeal the night before in water and yogurt to help neutralize the phytic acid. One morning, before I had a chance to start the oatmeal my daughter requested pancakes for breakfast. Pancakes sounded good to me too but I didn't want to waste the oatmeal we had already soaked. I decided to use the soaked oatmeal as a base for the pancakes. I threw in a few more ingredients until it looked like pancake batter and gave it a go. They turned out great! I find them lighter than whole wheat pancakes but very filling just like oatmeal.

Here is the recipe if you would like to give them a try. Printable recipe card at the end of the post.

Ingredients:
  • 1 1/2 cups rolled oats
  • 1 tablespoon plain yogurt
  • 3/4 cup water
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • pinch or two of salt
  • 1/3 cup all-purpose flour
  • butter for frying
Steps:

1. The night before (12 hours or so), place the oatmeal in a bowl. Add the yogurt and water. Stir to combine and cover the bowl with a plate or plastic wrap.






2. The next morning add the egg, milk, and vanilla extract. Stir until well-combined.




3. In a separate bowl, combine the flour, baking powder, and salt.



4. Add the dry ingredients to the liquid oatmeal mixture and stir until just combined. You don't want to overwork the batter or you will end up with rubbery pancakes. 

5. Heat a large frying pan over medium heat. Use a pat of butter to oil the pan between pancakes. Scoop 2-3 tablespoons per pancake onto the pan and use the back of a spoon to spread the batter into a round. Cook each side until lightly brown. I find these cook a little longer than traditional pancakes.




6. Top with your favorite fixings. Syrup, jam, butter, whipped cream..... whatever your heart desires. We love butter and real maple syrup. 

Enjoy!

Right-click to save image. Print as a 5x7.

P.S. This post may be linked up with the following blog hops: Monday- The Art of Homemaking MondaysMostly Homemade Mondays, Tuesday- The Homestead Blog Hop, Wednesday- The Homemaking PartyHomestead Blog Hop, Thursday- Our Simple Homestead Blog Hop, Friday- From the Farm HopAwesome Life Friday, Saturday- Simply Natural Saturdays.

4 comments:

  1. Oh my word...yum! I love oatmeal pancakes and can't wait to try this new method. Thank you for the inspiration...stopping by from The Art of Home-Making Mondays!

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  2. This sounds great! Thank you for sharing at the Art of Home-Making Mondays at Strangers & Pilgrim on Earth! :)

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  3. I love pancakes! I've been making a lot of sourdough pancakes lately but these would be a nice change.

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    Replies
    1. I really want to try sourdough pancakes! I need to work on not killing my starter first though:)

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