Oat pancakes may be something you’ve never considered before, or have been curious to try as a healthy alternative to pancakes. I tried oat pancakes personally because I bought a bunch of oats ages ago for one recipe and had nothing to do with the rest later, and heard about these so I thought I’d give it a go.
In complete honesty, I tried an oat pancake recipe I saw on Instagram last month and it was just average, but really wanted to give it a go so I searched online and found the one I’m writing about now, by Quaker Oats. What I love about this recipe is the simplicity of it all: the steps are so easy, and it’s likely that you have most if not all the ingredients at home. Not to mention that I didn’t realise till after that the recipe has no butter or sugar, making it a healthier alternative to the pancakes I normally make.
I was pleasantly surprised at how tasty they were, especially with some honey on top: the oats give the pancakes an interesting texture and also appear to be a lot lighter when eating them than normal pancakes. I ended up making this recipe for my parents and I, resulting in me having 3 pancakes, which left me not too full but satisfied.
Although they don’t have the same effect as non-oat pancakes, I would definitely recommend trying this, and I will be making this if I fancy something easy, slightly healthy but still interesting.
(For this recipe, I chose to do the banana and nutmeg stir-in options, but it gives you different stir-in recommendations too, such as blueberries, apple cinnamon and chocolate chips. However next time, I might try and combine banana and cinnamon and see how that goes.)
Recipe (taken from Quaker Oats):
1 and ¼ cups all-purpose flour/plain flour
½ cup of rolled oats (they recommend Quaker Oats of course, quick or old-fashioned, uncooked)
2 tsp baking powder
¼ tsp salt (optional – I included it in mine)
1 and ¼ cups milk (they recommend fat-free, I used semi-skimmed)
1 egg lightly beaten
1 tbsp vegetable oil
For blueberry pancakes: 1 cup of fresh or frozen berries (don’t thaw)
For banana pancakes: 1 mashed medium banana and 1/8 tsp ground nutmeg (I just used a pinch)
For apple cinnamon pancakes: ¾ cup finely chopped apple, ¼ cup chopped nuts and ½ tsp ground cinnamon
For chocolate chip pancakes: ½ cup semisweet chocolate chips
How To Make:
In a large bowl, combine all the dry ingredients (flour, oats, baking powder and salt) and mix well. In a medium bowl, combine all the wet ingredients (egg, milk and oil) and again mix. Add the liquid mixture to the dry ingredients all in one go and stir until you get a semi-smooth batter, or until the dry ingredients are dampened (don’t over mix). Add in your stir-in option and mix.
Heat a skillet over a medium to high heat and add oil. Wait for it to warm up before adding ¼ cup of the batter to the hot skillet. Wait for the pancake to bubble at the top before flipping. Wait for the edges to cook through and bubbles to form before serving. They recommend only turning it once.
I served my pancakes with honey on the top, but fruits like strawberries, blueberries and bananas would be a nice addition to the banana pancakes.
This is a completely unsponsored post – I just wanted to share a nice recipe I came across!