This Oatmeal Pancake recipe is one of my favorites. Not just because they’re simple to pull together, and not just because I always have all of the ingredients on hand….but because they are really awesome pancakes!! The fact that they’re simple to make and that I always have the ingredients on hand just means I make them more often!
The recipe calls for buttermilk, but I’ve made them plenty of times with regular milk….and low-fat milk. They come out a little thinner if you go low-fat, but that’s perfectly ok in my book. I actually prefer them that way. I use regular oatmeal for these pancakes rather than quick-cooking, because that’s what I always have on hand. So if you use regular oatmeal (rather than quick-cooking) then either give the oats a quick spin in a food processor or crumble them between your fingers to break them up a bit. They’ll cook better and it’ll give you a lighter pancake. The flour – I typically use coconut flour – but if you don’t have any, just use regular all-purpose.
Oh and the peaches. These pan-roasted peaches are perfect with these pancakes – and they’re absolutely incredible over ice cream! They’re made with just a dab of butter and a pinch of brown sugar and cinnamon. I love warm peaches….whether in a crostata….or cake (Peach Melba is an all-time favorite of mine)…or piled high over these pancakes. I always end up rolling a few peaches up in a pancake and eating it like a taquito while I stand over the stove. The aroma of simmering summer peaches ….heaven!
I hope you love these Oatmeal Pancakes as much as I do! They’re also a great way to get more heart-healthy oatmeal in your diet!!
Oatmeal Pancakes with Pan Roasted Peaches
Yield: 6 pancakes
Total Time: 1 hour
- 1/2 cup coconut flour (all-purpose works too)
- 1/2 cup oats
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil (vegetable oil works as well)
- 1 free-range egg
- 3 ripe peaches (firm but ripe), cut in 8 slices each. Discard seed
- 3 tablespoons unsalted butter
- 1-1/2 teaspoons light brown sugar (or maple syrup) 1/4 teaspoon cinnamon
- In a large bowl, add the flour, oats, sugar, baking powder, baking soda, salt.
- Mix with a fork or whisk. In a separate bowl, blend the buttermilk, vanilla, oil and egg.
- Pour half of the wet mixture into the flour mixture and blend well.
- Let sit for 2 - 3 minutes to soften the oats. Add the remaining wet mixture and blend well.
- Preheat a heavy nonstick pan (or add a dollop of butter or a drizzle of oil to a regular pan for each batch of pancakes).
- Pour the batter onto the pan in 1/4 cupfuls.
- Spread and shape the batter with a silicone spatula or the back of a spoon. When bubbles appear on the top and the bottom looks golden, turn the pancakes and cook on the other side. It will take approximately 1-1/2 – 2 minutes on each side.
- Melt the butter in a skillet. Add the peach slices.
- Sprinkle the sugar and cinnamon over the peaches.
- Cook over low heat for 1-2 minutes.
- Carefully turn the peach slices over and cook another 1-2 minutes or until the butter thickens slightly into a syrup from the sugar and juice from the peaches.