Rolled Oats Hot Cakes
Start your morning with a wholesome and hearty twist on a breakfast classic with these Rolled Oats Hot Cakes. Made with a blend of ground rolled oats and all-purpose flour, these fluffy pancakes are packed with fiber and lightly spiced with cinnamon for a cozy flavor. The batter comes together in minutes with pantry staples like maple syrup, vanilla, and melted butter for a subtly sweet and rich taste. These hot cakes are not only quick to whip up but also versatile—perfectly paired with fresh fruit, yogurt, or a drizzle of warm maple syrup. Whether you're fueling up for a busy day or treating yourself to a leisurely brunch, this recipe delivers a delicious, nutritious option the whole family will enjoy.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Milk
- 2 large Eggs
- 2 tablespoons Maple syrup
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Cooking oil or butter (for greasing the pan)
Instructions
In a blender or food processor, pulse the rolled oats until they resemble a coarse flour. This will act as the base of your hot cakes.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, salt, and ground cinnamon. Whisk together to combine.
In a separate bowl, whisk together the milk, eggs, maple syrup, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Let the batter rest for 5 minutes to allow the oats to absorb some of the liquid and thicken.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each hot cake. Use the back of a spoon to gently spread the batter into a circular shape.
Cook for 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip the hot cake and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings, such as fresh fruit, nuts, yogurt, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 45.5 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 620 mg | 48% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1321 mg | 28% | |
*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.
