Oatmeal Hotcakes
Start your morning right with these wholesome, fluffy Oatmeal Hotcakes—a delightful twist on classic pancakes packed with heart-healthy rolled oats and a hint of warm cinnamon. Perfect for a cozy breakfast or brunch, this easy recipe combines blended oat flour with a touch of all-purpose flour for a light yet satisfying texture. Sweetened naturally with maple syrup or honey and enriched with creamy milk, melted butter, and vanilla, these hotcakes boast a comforting homemade flavor. Ready in just 30 minutes, they’re ideal for busy mornings and pair beautifully with your favorite toppings, from fresh fruit and yogurt to an extra drizzle of maple syrup. Elevate your pancake game today with this nutritious and family-friendly recipe!
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.25 cups milk
- 1 large egg
- 2 tablespoons maple syrup (or honey)
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 as needed cooking oil or butter (for greasing)
Instructions
In a blender or food processor, pulse the rolled oats until they form a fine, flour-like consistency. Measure 1 cup of the oat flour and transfer it to a large mixing bowl.
To the oat flour, add the all-purpose flour, baking powder, ground cinnamon, and salt. Whisk together until evenly combined.
In a separate medium bowl, whisk together the milk, egg, maple syrup (or honey), melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Let the batter rest for about 5 minutes to allow the oats to absorb some of the liquid and thicken the mixture.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with cooking oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each hotcake, spreading it slightly with the back of your spoon to form a circle.
Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the hotcake and cook for an additional 1–2 minutes, or until golden brown.
Remove the cooked hotcakes and set them aside. Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 41.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 501 mg | 39% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1015 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.
