Strawberry Oatmeal Pancakes
Elevate your breakfast game with these wholesome and fluffy Strawberry Oatmeal Pancakes, a delicious fusion of hearty rolled oats and the natural sweetness of fresh strawberries. This recipe combines the nutty goodness of homemade oat flour with a touch of cinnamon, creating a batter enriched with Greek yogurt, honey, and vanilla for ultimate flavor and texture. The diced strawberries add pockets of juicy freshness, transforming a simple pancake into a fruity delight. Perfectly golden and light, these pancakes are quick and easy to make, taking just 35 minutes from start to finish. Serve them warm with a drizzle of maple syrup or honey and extra strawberries for a breakfast that’s both nourishing and indulgent. Whether you're looking for kid-friendly morning treats or a crowd-pleasing weekend brunch, these Strawberry Oatmeal Pancakes are guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 cup Milk
- 0.5 cup Plain Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
- 1 cup Strawberries, diced
- 1 tablespoon Butter or oil (for cooking)
Instructions
In a blender, pulse the rolled oats until they form a fine oat flour. Alternatively, use store-bought oat flour.
In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium-sized bowl, whisk together the milk, Greek yogurt, egg, vanilla extract, and honey until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Fold the diced strawberries into the batter, being careful to distribute them evenly.
Lightly grease a large nonstick skillet or griddle with butter or oil and heat over medium heat.
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake, spreading it slightly with the back of a spoon.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges look set.
Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with extra fresh strawberries, a drizzle of honey or maple syrup, and a dollop of yogurt if desired.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 15.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 298 mg | 6% | |
*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.
