Whole Grain Steel Cut Oatmeal Pancakes
Discover the perfect balance of hearty and wholesome with these Whole Grain Steel Cut Oatmeal Pancakes—a nutritious twist on a breakfast classic. Packed with the nutty flavor and chewy texture of steel-cut oats, these pancakes combine whole wheat flour, Greek yogurt, and a touch of honey for natural sweetness. Lightly spiced with cinnamon, they’re fluffy, filling, and ideal for fueling your day. This recipe features a unique prep step where the oats are softened in boiling water, ensuring a tender bite while retaining their rustic charm. Ready in just 40 minutes, these pancakes are a deliciously healthy option for busy mornings or lazy weekend brunches. Top them with fresh fruit, nuts, or a drizzle of maple syrup for a breakfast that’s as satisfying as it is nourishing! Perfect for fans of meal prep, high-fiber recipes, or anyone seeking a wholesome start to the day.
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Recipe Information
Ingredients
- 1 cup Steel-cut oats
- 2 cups Boiling water
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsweetened almond milk (or regular milk)
- 0.5 cup Plain Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey (or maple syrup)
- 2 tablespoons Coconut oil (or butter), melted
- 1 as needed Cooking spray (or additional coconut oil for greasing the pan)
Instructions
In a medium bowl, combine the steel-cut oats and boiling water. Let the oats sit and soften for 15 minutes, then drain and set aside.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, whisk together the almond milk (or regular milk), Greek yogurt, egg, vanilla extract, honey (or maple syrup), and melted coconut oil (or butter).
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Gently fold in the softened steel-cut oats until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of coconut oil.
Use a 1/4 measuring cup to pour batter onto the skillet for each pancake. Spread it slightly into a circular shape, as the batter is thick.
Cook the pancakes for 2-3 minutes, or until bubbles form on the top and the edges appear set. Flip and cook for an additional 2-3 minutes, or until golden brown.
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, nuts, yogurt, or maple syrup.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 40.4 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 763 mg | 59% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1475 mg | 31% | |
*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.
