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Oat Pancakes

Name: Oat Pancakes
Prep time: 30

(5 votes, average: 4.40 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

If you’re in the mood for pancakes but looking for something healthier than the boxed mixes, give this a try. Pancakes are really easy to make from scratch using common pantry ingredients, and the...

¾ cup rolled oats
1½ cups plus 2 tablespoons buttermilk (see Chef Tips)
¾ cup whole wheat pastry flour
1½ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon nutmeg, freshly grated
¼ teaspoon salt
1 large egg
2 tablespoon melted butter or grapeseed oil
1 tablespoon brown sugar
1 tablespoon grapeseed oil or butter, for pan

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Nutrition Facts

Calories

289 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

3 g

Carbohydrates

35 g

Sugar

8 g

Fiber

5 g

Protein

9 g

Sodium

581 mg

Directions

Soak the oats in 1 cup of buttermilk for at least 10 minutes.
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, nutmeg, and salt.
Make a well in the center and add in the egg, melted butter or grapeseed oil, brown sugar, remaining buttermilk, and the soaked oats. Mix well.
Warm a lightly oiled skillet or griddle over medium heat. Using a ¼ cup measure, spoon the batter onto the skillet. Do not crowd the pan. Cook for about 2 minutes on each side. If not serving immediately, keep the pancakes warm in a 200-degree oven.

Chef Tips

If buttermilk is not on hand, measure out regular milk, then stir in a teaspoon of lemon juice or vinegar to acidify it before adding the oats in step 1.

These pancakes freeze well, so pop any leftovers into a resealable freezer bag for another day.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society