Are you a pancake and a crepe lover? Why not give our Crepe Cake Recipe a try? Pancakes belong in the comfort food pantheon. I don’t know if that’s controversial, but I am convinced and willing to make the case to anyone who is doubting. As a family, we used to bounce between thick, fluffy American-style pancakes and thin Eastern European blini. Although I will always love those classic pancakes, I do love a bit of variety, which is where these wholesome oatmeal pancakes really shine. Although they still taste like the pancakes we know and love, the use of oatmeal means that they have an extra nuttiness and depth to stand alongside the normal sweet batter. One taste and you’ll be convinced too! These oatmeal pancakes are not actually new to our family. In fact, they were regularly made in our house in those post pregnancy days for a much needed energy boost!
How to make oatmeal pancakes
The recipe for oat pancakes are very similar to a regular pancake recipe but it relies on oats rather than flour to make the bulk of the batter. The rest of the ingredients are the same. Milk, eggs, a small amount of wholewheat flour, sugar, oil and baking powder. I’ve also added bran for extra fibre. I’ve played with the recipe and made a few adjustments over the years. Possibly the most important tweak was figuring out that processing rolled oats in a food processor or a blender to improve texture was extremely important. That step helps achieving a coarse flour-like texture, which makes these oat pancakes taste just as delicious as regular ones. I’ve also added some wheat bran for extra fibre to make them a touch better for you.
Pancakes that are good for you
Pancakes are often seen as an indulgence, but there is no reason to feel guilt for eating this nutritious version. Are you worried about consuming too much carbs? Well, these oatmeal pancakes are made of all the right carbs. Rolled oats and just a ⅓ cup of wholewheat flour! I’ve also given the option to use soy milk instead of dairy. Completely optional, of course, but good to have up your sleeve if your family or guests struggle with dairy. This recipe uses only 2 tablespoons of sugar and instead of dairy cream I whipped up coconut cream. I served these oatmeal pancakes with gorgeous blood oranges and tangerines for even more goodness. Even with the extra wholesome ingredients, the kids were more than happy. There is nothing more satisfying than seeing their first bite and then a huge grin followed by, “it’s actually really GOOD!”
Serving suggestions
I’ve suggested a luxurious coconut cream as the perfect accompaniment for the warm, nutty flavour of the oatmeal pancakes. Along with a hit of citrus from the blood oranges, its a unique set of toppings that add something special to these pancakes. But who can blame you if classic pancake toppings are what you are looking for? Maple syrup, jam and fresh berries are loved for a reason, and I love all of them on these oatmeal pancakes.
Storage and leftovers
I tend to make extra pancakes so I can enjoy them again in coming days. Fortunately, they store perfectly well in the fridge for 2-3 days. They can be reheated in a microwave, but I prefer using a toaster to revive some of the crisp on either side. Pancakes can also be frozen for up to 2 months. Let the pancakes cool down, then freeze them in a sealable container with waxed paper between each layer. This makes it easier to remove individual servings.
More hot breakfast recipes
Russian Sweet Cheese pancakes Syrniki Kefir Pancakes Oladi Belgian Waffles Cinnamon Sourdough French Toast
