Quick Oatmeal Pancakes
The ultimate comfort food, Quick Oatmeal Pancakes are fluffy, easy, and packed with wholesome goodness. Perfect for a cozy breakfast or a quick treat, these pancakes will satisfy your cravings and fuel your day!
Equipment
- Chef's Knife
- Skillet
- Frying Pan
- Blender
Ingredients
- 1/2 cup old fashioned oats or quick cooking oats
- 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup buttermilk (or milk + 1 teaspoon vinegar)
- 1 large egg
- 2 tablespoons canola, vegetable or coconut oil
- 1/2 teaspoon vanilla extract
Instructions
- Place the first six ingredients, which include the oats, flour, baking powder, baking soda, salt, and cinnamon, into a blender and pulse for 30 seconds or until the oats become fine.
- Add the remaining ingredients: buttermilk, egg, oil, and vanilla extract to the blender. Pulse to combine for an additional 15 seconds until everything is well mixed.
- Heat a sauté pan or a grill pan over medium heat. Test by sprinkling a few drops of water on the surface; if they sizzle, you're ready to cook!
- Pour about 1/4 cup of the batter for each pancake onto the pan. Cook for about 2 minutes until bubbles form on the surface.
- Carefully flip the pancakes and cook for another 30 seconds until the other side is golden brown.
- Continue this process until all the batter is used up, adjusting the heat as needed.
- Serve your Quick Oatmeal Pancakes hot, topped with maple syrup, honey, or your favorite toppings!
Notes
- Tip 1: If you have leftovers, store them in an airtight container in the fridge for up to three days.
- Tip 2: These pancakes freeze well. Layer them with parchment and store in an airtight container.
- Tip 3: For a fun twist, mix in your favorite fruits or nuts into the batter.
- Tip 4: Ensure the pan is at the right temperature to avoid burning.
- Tip 5: Use a scale for accurate measurements, especially with flour.