Oat Pancakes
Start your morning on a wholesome note with these hearty Oat Pancakes, a delicious fusion of rolled oats and whole wheat flour for a fiber-packed, nutrient-rich breakfast. Lightly spiced with cinnamon and naturally sweetened with honey, these pancakes are as flavorful as they are healthy. Key ingredients like apple cider vinegar create a tender, fluffy texture while ensuring a dairy-free buttermilk base. Quick and easy to make, they’re ready in just 30 minutes and pair perfectly with maple syrup, fresh fruit, or creamy Greek yogurt. Whether you’re meal-prepping for the week or enjoying a leisurely weekend brunch, these golden, wholesome pancakes are sure to become a family favorite. Perfect for those seeking a healthy twist on a breakfast classic, they’re a must-try for pancake lovers everywhere!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Milk
- 1 tablespoon Apple cider vinegar
- 1 large Egg
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- Cooking spray or additional melted butter for greasing the pan
Instructions
In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.
In a separate bowl, mix the milk with the apple cider vinegar and let it sit for about 5 minutes to curdle slightly, creating a buttermilk substitute.
Add the egg, honey, vanilla extract, and melted butter to the milk mixture. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
Let the batter rest for about 5 minutes to allow the oats to soak slightly and thicken the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or additional melted butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear slightly dry, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your choice of toppings such as fresh fruit, maple syrup, or Greek yogurt.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 2927 mg | 127% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 19.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 566 mg | 44% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1152 mg | 25% | |
*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.
