Oatmeal Pancakes

Yum

Oatmeal Pancakes

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!

oatmeal pancakes

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.

oatmeal pancakes

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!

oatmeal pancakes

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!!

~ Deb

Oatmeal Pancakes with Pan Roasted Peaches

Yield: 6 pancakes

Total Time: 1 hour

Ingredients:

For the Pancakes
  • 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
For the Peaches
  • 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

Directions:

For the Pancakes
  1. In a large bowl, add the flour, oats, sugar, baking powder, baking soda, salt.
  2. Mix with a fork or whisk.  In a separate bowl, blend the buttermilk, vanilla, oil and egg.
  3. Pour half of the wet mixture into the flour mixture and blend well.
  4. Let sit for 2 - 3 minutes to soften the oats.  Add the remaining wet mixture and blend well.
  5. 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).
  6. Pour the batter onto the pan in 1/4 cupfuls.
  7. 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.
For the Peaches
  1. Melt the butter in a skillet.  Add the peach slices.
  2. Sprinkle the sugar and cinnamon over the peaches.
  3. Cook over low heat for 1-2 minutes.
  4. 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.

 

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