Quick Easy Oatmeal Pancakes
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Quick Easy Oatmeal Pancakes

The pancake-making bug is in the air, so I'm making these Quick Easy Oatmeal Pancakes.
Course Brunch
Cuisine American
Keyword easy oatmeal pancakes, oatmeal pancakes easy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 servings
Calories 110kcal
Author Maria Vannelli RD

Ingredients

  • cups quick cooking oats
  • 2 cups buttermilk
  • 1/2 cup flour whole wheat
  • 1/2 cup flour all-purpose
  • 2 tablespoons baking powder
  • 1 tablespoon wheatgerm and/or ground flaxseed or ground flaxseed
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract

Instructions

  • In a medium mixing bowl, combine oats and buttermilk. Set aside.
  • In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
  • In another bowl, whisk together eggs, oil and vanilla.
  • Combine the egg mixture to the oat mixture. Mix well.
  • Add this wet mixture all at once to the dry ingredients. Stir together just until combined. It's okay if batter is still a little lumpy.
  • Over a medium/high heat,place a large non-stick pan.
  • Pour about 1/4 - 1/3 cup for each pancake (I use a large serving spoon).
  • Cook 2-3 minutes until bubbles start to form on tops.
  • Flip and continue to cook for 1-2 minutes until golden brown.
  • Place on a rimmed baking sheet and transfer to oven to keep warm. (set oven to 250℉/120℃)
  • Serve with your favourite toppings.

Notes

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*recipe lightly adapted from Robin Hood

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 72mg | Potassium: 214mg | Sugar: 2g | Vitamin A: 1.7% | Calcium: 9.7% | Iron: 4.9%