Cinnamon Oatmeal Pancake
Start your morning right with these hearty and wholesome Cinnamon Oatmeal Pancakes, a perfect fusion of comfort and nutrition. Made with blended rolled oats and a hint of warm cinnamon spice, these pancakes boast a fluffy texture and a nutty flavor that sets them apart from ordinary breakfast fare. Sweetened with just a touch of maple syrup and accented by vanilla, they strike an ideal balance of sweetness without being overpowering. Quick to whip up in just 25 minutes, this recipe is perfect for busy mornings or indulgent weekend brunches. Serve these pancakes hot off the griddle, topped with fresh fruit, a drizzle of syrup, or creamy yogurt for a delightful breakfast experience that everyone will love. Whether you're craving something cozy or looking for a nutritious start to your day, these homemade cinnamon oatmeal pancakes are a must-try!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1.25 cups Milk
- 1 large Egg
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Butter or oil for greasing
Instructions
In a blender or food processor, blend the rolled oats until they turn into a fine oat flour. This should take about 1 minute.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, ground cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the milk, egg, maple syrup, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should still have some lumps.
Let the batter rest for about 5 minutes. This allows the oats to absorb some of the liquid, resulting in fluffier pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings, such as additional maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 42.4 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 506 mg | 39% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
