Healthy Oatmeal Pancakes (Oat Pancakes) Recipe
Oatmeal Pancakes are easy to make and a more filling than your typical pancake recipe.
Easy oat pancakes are a great way to get a healthy start to your day and a delicious way to sneak more protein into your diet.
Pancakes are a classic breakfast option. If you want to make a more filling low-carb pancake that keeps you full longer, try making oatmeal pancakes.
Pancakes though delicious, are pure empty carbs, but these Oatmeal Pancakes break the mold by delivering great nutrition!
They offer a healthy alternative to traditional pancakes.
It substitutes flour with fibre-rich oats to create a light, fluffy stack that fills you up faster than you can clear them off your plate.
They are made from 100% whole grains, as well as fiber-rich whole wheat flour and rolled oats.
Whole grains provide additional vitamins and minerals for your kids at breakfast, and they also keep your kids’ energy levels sustained over time.
Oatmeal Health Benefits
Oats are a whole-grain food, known scientifically as Avena sativa. Oats are among the healthiest grains on earth.
They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.
Studies show that oats and oatmeal have many health benefits.
These include weight loss, lower blood sugar levels and a reduced risk of heart disease.
Oats are a whole grain that is commonly eaten for breakfast as oatmeal (porridge).
Oatmeal Pancakes Calories
Oats are full of fiber and are a surprisingly good source of protein (half-cup, uncooked, contained 4 grams of fiber and 6 grams of protein), both of which give you energy.
Oatmeal pancakes can be made with either quick oats (instant oats) or old fashioned rolled oats.
The quick oats will have hardly any texture while the rolled oats will have more of a texture in the pancake.
Healthy Oatmeal Pancakes Recipe for Healthy Kids
These fluffy, soft oatmeal pancakes have all the kid-appeal in the world, filled with healthy, whole-food ingredients we want our kids to be eating.
Oats are affordable, easily available, and gluten-free! Plus making oatmeal pancakes from scratch comes with a lot of healthy qualities.
They have a mild flavor that works well for a number of recipes and made with few ingredients.
(We also have 3-ingredient banana oat pancakes that are vegan (dairy-free, egg-free, gluten-free, and refined sugar-free). The topic for another day
Ingredients
- 2½ cups of milk
- 4 cups instant oats
- 2 tablespoon of sugar or honey
- 1 tsp. ground cinnamon
- 2 tsp. of vanilla essence
- ½ tsp. salt
- 2 large eggs
- 1 tablespoon baking powder
Stir-Ins (optional)
- For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
- For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg. You can also add Greek yogurt.
- For apple cinnamon pancakes: ¾ cup finely chopped apple
- ¼ cup chopped nuts and ½ teaspoon ground cinnamon
- Chopped fruit or shredded coconut
- For chocolate chip pancakes: ½ cup semisweet chocolate chips
Method
- Firstly, grind oats to powder in a blender, miller or food processor.
- Secondly, combine all the ingredients with the oats in a bowl until smooth, including the mashed bananas if desired.
- Then, leave the batter for about 20 minutes so the oats can soak in the liquid from the other ingredients and thicken the batter.
- After that, heat your pan and grease with a little butter or oil
- Lastly, pour your batter and let cook about 2 to three minutes per side.
Serve into plates and top with chopped fruits or shredded coconut if desired.
Recipe Notes
- Storage: To preserve the pancakes, refrigerate in an airtight container for up to 5 days or frozen for up to 2 months.
