Oatmeal Pancakes with Walnut Butter
Elevate your breakfast game with these wholesome and hearty Oatmeal Pancakes with Walnut Butter! Packed with the nutty goodness of rolled oats and a hint of warm cinnamon, these fluffy pancakes are as nutritious as they are delicious. The batter comes together effortlessly, and the secret rest time allows the oats to fully hydrate, resulting in perfectly tender cakes. The real showstopper, however, is the creamy homemade walnut butter, sweetened naturally with a touch of honey. Spread a dollop on each pancake for a rich, nutty topping that pairs beautifully with a drizzle of maple syrup. Perfect for a weekend brunch or a cozy breakfast, these pancakes bring comfort and flavor to your table while offering a wholesome twist on a classic favorite.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1 cup Milk (any type)
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup
- 1 cup Walnuts
- 1 tablespoon Honey
- 1 tablespoon Vegetable oil or butter (for cooking)
Instructions
In a food processor or blender, pulse the rolled oats until they resemble a coarse flour texture.
In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the milk, egg, melted butter, vanilla extract, and maple syrup until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; small lumps are fine.
Let the batter rest for 5-10 minutes to allow the oats to hydrate.
While the batter rests, prepare the walnut butter. In the food processor, blend the walnuts and honey together until smooth and creamy. Scrape the sides as needed. Set aside.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, greasing the skillet between batches as needed.
Serve the pancakes warm with a dollop of walnut butter on top and, if desired, an extra drizzle of maple syrup.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 15.1 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 312 mg | 7% | |
*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.
