Pancakes, in all of their iterations, are one of my favourite foods. Traditional white flour flapjacks are a little bland without the maple syrup, and since I’m trying to limit sugar in my diet I’ve been trying out different recipes (see my zucchini feta fritters here). These oatmeal pancakes are an amalgamation of a few recipes I’ve found online. While they are sugar-free, the oats give them enough natural sweetness that they pair nicely with a sliced banana or blueberries and some natural Greek yogurt. They are divine spread with natural peanut or almond butter. I’m sure they would work nicely paired with savoury things as well.
This recipe makes 6 to 8 pancakes, so it is good for two or three people. You could have them for breakfast two days in a row, or put a couple in your lunch for a snack. They keep well in the refrigerator and are sturdy enough to withstand the toaster or a quick re-crisp in a hot pan.
1 cup milk, nut milk or buttermilk (for a tangy pancake)
1 cup rolled oats
2 Tbsp melted butter, coconut oil or light olive oil (for a savoury bite)
3/8 cup whole wheat flour
1 tsp baking powder
Pinch cinnamon (optional)
- Pour milk over oats and let sit for 5 minutes.
- Stir in egg and butter/oil.
- Stir in the rest of the ingredients until just combined.
- Cook in a nonstick or lightly oiled pan over medium heat, a couple of minutes on each side.