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–+ servings
Stack of Oatmeal Pancakes with Hearty Texture, topped with fresh raspberries, blueberries, and drizzled with maple syrup.

Oatmeal Pancakes with Hearty Texture

Make these simple oatmeal pancakes using rolled oats blended into flour. This recipe yields four satisfying pancakes perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast & Brunch
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Rolled oats Can substitute with quick oats
  • 1 cup Milk Any type: almond, soy, or oat
  • 1 large Egg Or 1 tbsp ground flaxseed + 3 tbsp water for egg-free
  • 2 tsp Baking powder Essential for fluffiness
  • 2 tbsp Honey or Maple Syrup Can substitute with brown sugar or agave syrup
For Serving
  • 1 cup Fresh berries Raspberries or blueberries work well
  • 1/4 cup Maple syrup For drizzling
  • 2 tbsp Powdered sugar For dusting

Equipment

  • Blender
  • Mixing bowl
  • Non-stick skillet

Method
 

  1. Measure rolled oats and put them into a blender or food processor. Blend the oats on high speed until they reach a coarse flour-like consistency, about 30 seconds.
  2. In a large mixing bowl, whisk together the oat flour, baking powder, and a pinch of salt. Add a teaspoon of cinnamon if you want extra flavor.
  3. In a separate bowl, whisk the egg until frothy. Add your choice of milk, melted butter or oil, and the chosen sweeteners. Mix until the wet ingredients are smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently stir the batter until just combined; some lumps are fine. Cover the bowl and let the batter rest for about 5 minutes.
  5. Heat a non-stick skillet or griddle over medium heat until hot enough to sizzle when you add batter. Lightly grease the skillet with a small amount of oil or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes.
  6. Stack your oatmeal pancakes on a plate and top with fresh berries and maple syrup.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

These pancakes have a hearty texture because they use ground oats instead of white flour. This provides more substance to your breakfast.

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