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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

Pancakes are really easy to make from scratch, and it’s likely that to have everything needed to make them in the pantry. This Oat Pancakes recipe is a great way to use rolled oats...

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 grape seed oil
1 tablespoon brown sugar
1 tablespoon grape seed 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 eggs, melted butter or grapeseed oil, brown sugar, remaining buttermilk and the soaked oats. Mix well.
Heat 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 1½ to 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 bag for another day.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.