Oat and Walnut Pancakes
Start your morning off right with these hearty and nutritious Oat and Walnut Pancakes! Bursting with wholesome rolled oats and crunchy chopped walnuts, these fluffy pancakes are packed with texture and warm flavors, thanks to a hint of cinnamon and brown sugar. The addition of Greek yogurt gives them a rich, slightly tangy depth, while keeping them irresistibly tender. Perfect for a cozy weekend breakfast or a satisfying brunch, these pancakes come together in just 25 minutes and are a versatile delight. Top them with fresh fruit, a drizzle of maple syrup, or an extra dollop of yogurt for a balanced and delicious meal. Whether you’re craving a healthy twist on classic pancakes or need a wholesome treat to fuel your day, these oat and walnut 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
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 tablespoons Brown sugar
- 1.25 cups Milk
- 0.5 cup Plain Greek yogurt
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Walnuts (chopped)
- 2 tablespoons Butter (for greasing the skillet)
Instructions
In a large bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and brown sugar. Mix well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the milk, Greek yogurt, egg, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix. Fold in the chopped walnuts.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter.
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Spread it slightly with a spoon to achieve an even thickness.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the oat and walnut pancakes warm with your favorite toppings, such as fresh fruit, syrup, or a dollop of Greek yogurt.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 39.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 693 mg | 53% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1488 mg | 32% | |
*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.
