Oatmeal

Pancakes

Oatmeal is a classic breakfast food. It offers whole grain and fiber and can be customized to individual preferences with fruit, nuts, and sweeteners. But…not everyone likes oatmeal, and I get it. It’s a different texture, it can get boring, etc.

If you’re not fan of oatmeal, try these oat pancakes. You still get the health benefits, but in a hearty pancake form. My kids are much more likely to eat these than they are a bowl of oats, and honestly, they are less of a mess. Plus, you mix them up the night before, which makes cooking breakfast the next morning a breeze! So, to sum it up, these pancakes are good for you, easy to make, kid-friendly, and (maybe) not as messy as oatmeal. Give them a try!

Oatmeal Pancakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 10 pancakes

Ingredients

  • 2 cups old-fashioned oats

  • 1/2 cup flour (any kind)

  • 2 tablespoons brown sugar

  • 2 teaspoons baking powder

  • pinch of salt

  • 2 cups milk

  • 1/4 cup coconut oil or butter

  • 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)

Instructions

  1. In a small bowl, mix together 2 tablespoons of flaxseed meal and 6 tablespoons of water. Allow to sit five minutes while you mix other ingredients.

  2. Combine all dry ingredients in a large bowl.

  3. Heat milk with coconut oil or butter until the oil or butter is melted. Add to the dry ingredients.

  4. Add flax eggs and stir.

  5. Cover and put in the fridge for overnight.

  6. The next morning, butter your skillets or a griddle and heat to medium heat.

  7. Use a 1/3 cup measuring cup to scoop out pancake batter onto skillet. This is a thick batter, so use the bottom of your measuring cup to flatten the pancake in the skillet.

  8. Once you have all your pancakes in the skillet or on the griddle, lower the heat to medium low. Cook for 5 minutes.

  9. Flip and cook another 3 minutes.

  10. Serve.

Recipe Notes:

You can very easily make this gluten free. Simply use gluten free oats and the gluten free flour of your choice and you are good to go!

We use whole milk in this recipe, but I would imagine any type of milk would work.

Feel free to freeze some to save for later!

We like to add chocolate chips to our pancakes. Because this batter cooks for longer than normal pancakes, I suggest adding chocolate chips to the top of the (cooked) side of the pancakes after you have flipped them. Otherwise, they burn with the longer cook time.

I normally do not cook all of these at one time. I’ll cook half of the batter one day, put it back in the fridge, then the cook the rest the next day. That’s the beauty of this recipe!

Be sure to use old-fashioned oats and not quick oats. The smaller size of the quick oats will make the pancakes mushy.

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