Description
Enjoy these Fluffy Oatmeal Pancakes, a wholesome and satisfying breakfast perfect for busy mornings or weekend brunch. Liam and Sara bring their playful spirit to this recipe, making it easy and fun to prepare.
Ingredients
Scale
- 1 cup rolled oats (quick or old-fashioned)
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 teaspoon vanilla extract
- Butter or oil for the griddle
Instructions
- Place the rolled oats and milk in a blender. Blend until the mixture resembles a thick, slightly textured batter.
- Pour the oat mixture into a bowl. Stir in the egg, baking powder, baking soda, salt, sugar (if using), and vanilla extract until just combined. Do not overmix.
- Heat a griddle or large non-stick pan over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- If you prefer a smoother texture, blend the oats and milk longer.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If you want to skip the blender, soak the oats in the milk for 10 minutes before mixing in the remaining ingredients.
- These freeze well; reheat in a toaster or oven.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 180
- Sugar: Approx. 3g
- Sodium: Approx. 150mg
- Fat: Approx. 5g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Approx. 28g
- Fiber: Approx. 3g
- Protein: Approx. 7g
- Cholesterol: Approx. 45mg