Tender Oatmeal Pancakes

Oatmeal adds an interesting toasty flavor to these pancakes that is further enhanced by cooking them in butter. The butter will melt slightly into the cooking pancakes, lightly browning them and creating a luscious nutty taste. Make sure your butter does not get too brown, however, because it can become almost bitter. For a real treat, serve these pancakes with a couple tablespoons of whipped cream.

Serving size

1 serving

Makes

4 servings

Prep time: 15min
Cook time: 12min
Total: 27min

Ingredients

1 cup all-purpose flour

¼ cup rolled oats

Pinch of ground cinnamon

½ cup unsweetened store-bought (or use Homemade Rice Milk)

1 large egg

1 tablespoon unsalted butter, divided

Nutrition Info

Makes: 4 servings  Serving size: 1 serving

Calories

203

Fat

5 g

Saturated Fat

2 g

Trans Fat

0 g

Cholesterol

57 mg

Carbohydrates

32 g

Sugar

2 g

Fiber

2 g

Protein

6 g

Sodium

24 mg

Calcium

53 mg

Phosphorus

114 mg

Potassium

98 mg

Instructions

  1. In a medium bowl, stir together the flour, oats, and cinnamon.
  2. In a small bowl, whisk together the rice milk and egg.
  3. Add the rice milk mixture to the flour mixture, and whisk to combine well.
  4. Place a large skillet over medium heat, and melt half the butter.
  5. Scoop the batter, about ¼ cup for each pancake, into the skillet, and cook the pancakes until the edges are firm and the bottoms are golden, about 3 minutes.
  6. Flip the pancakes and cook until golden brown, about 2 minutes.
  7. Repeat with the remaining butter and batter.
  8. Serve the pancakes hot.

Oats come in many different textures, from whole flake products to oats that are cut up finely. The best oats for pancakes are somewhere in the middle, so you don’t end up with chunky pancakes or ones that are too heavy.

Try this Homemade Rice Milk Recipe!