Oatmeal Pancakes Recipe
Servings: 10 pancakes
Calories: 128kcal
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Ingredients
Blender Pancakes
- 2 cups rolled oats
- ⅛ teaspoon fine sea salt
- 2½ teaspoons baking powder
- ¼ teaspoon cinnamon
- 2 tablespoons maple syrup
- ¾ cup milk
- ¼ cup Greek yogurt
- 2 large eggs
- 2 tablespoons oil
- 1 teaspoon vanilla extract
Mixing Bowl Pancakes
- 1¼ cup all-purpose flour
- ½ cup rolled oats
- ⅛ teaspoon fine sea salt
- 2½ teaspoons baking powder
- ¼ teaspoon cinnamon
- 2 tablespoons maple syrup
- ¾ cup milk
- ¼ cup Greek yogurt
- 2 large eggs
- 2 tablespoons oil
- 1 teaspoon vanilla extract
Instructions
Blender Method Preparation
- Add all of the ingredients to a blender, and blend until smooth.
Mixing Bowl Method Preparation
- To a large bowl, add the flour, oats, salt, baking powder, cinnamon, and whisk together. Add the maple syrup, milk, Greek yogurt, eggs, oil, vanilla, and mix until the batter is smooth. Let it rest for 20 to 30 minutes to let the oats hydrate.
Cooking the Pancakes
- Heat your cast iron or nonstick skillet to medium heat. Add oil or butter and swirl to coat the pan. Drop the batter into the pan in ¼ to ⅓ cup portions. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden, about 3 minutes. Flip the pancakes and cook the other side for another 2 to 3 minutes, until golden.
- Take the pancakes off onto a plate. Repeat with the remaining batter, using about 1 teaspoon of butter or oil to grease the skillet for each batch.
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Nutrition
Serving: 1pancake | Calories: 128kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Sodium: 160mg | Fiber: 2g | Sugar: 4g