These oatmeal pancakes are as delicious as they are nutritious. Serve them with whipped coconut cream and seasonal citrus fruit for a tropical twist! Give them a try and you will fall in love with this recipe.
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Pancakes belong in the comfort food pantheon. I don’t know if that’s controversial, but I am convinced and willing to make the case to anyone who is doubting.
As a family, we used to bounce between thick, fluffy American-style pancakes and thin Eastern European blini. Although I will always love those classic pancakes, I do love a bit of variety, which is where these wholesome oatmeal pancakes really shine.
Although they still taste like the pancakes we know and love, the use of oatmeal means that they have an extra nuttiness and depth to stand alongside the normal sweet batter. One taste and you’ll be convinced too!
These oatmeal pancakes are not actually new to our family. In fact, they were regularly made in our house in those post pregnancy days for a much needed energy boost!
How to make oatmeal pancakes
The recipe for oat pancakes are very similar to a regular pancake recipe but it relies on oats rather than flour to make the bulk of the batter. The rest of the ingredients are the same.
Milk, eggs, a small amount of wholewheat flour, sugar, oil and baking powder. I’ve also added bran for extra fibre.
I’ve played with the recipe and made a few adjustments over the years. Possibly the most important tweak was figuring out that processing rolled oats in a food processor or a blender to improve texture was extremely important.
That step helps achieving a coarse flour-like texture, which makes these oat pancakes taste just as delicious as regular ones. I’ve also added some wheat bran for extra fibre to make them a touch better for you.
Pancakes that are good for you
Pancakes are often seen as an indulgence, but there is no reason to feel guilt for eating this nutritious version.
Are you worried about consuming too much carbs? Well, these oatmeal pancakes are made of all the right carbs. Rolled oats and just a ⅓ cup of wholewheat flour!
I’ve also given the option to use soy milk instead of dairy. Completely optional, of course, but good to have up your sleeve if your family or guests struggle with dairy.
This recipe uses only 2 tablespoons of sugar and instead of dairy cream I whipped up coconut cream. I served these oatmeal pancakes with gorgeous blood oranges and tangerines for even more goodness.
Even with the extra wholesome ingredients, the kids were more than happy. There is nothing more satisfying than seeing their first bite and then a huge grin followed by, “it’s actually really GOOD!”
Recipe tips and notes
- The temperature of a frying pan is essential for pancakes that are fully cooked on both the outside and inside. Aim for medium to medium-high, but you’ll likely need to adjust as you go. If the pancakes are too flat it is likely because the pan not hot enough, and if they burn then it’s hotter than it should be.
- To achieve perfectly round pancakes, pour a ladleful of batter into the centre of a hot pan. Let the batter run outwards without moving the pan.
- Don’t flip the pancakes until the edges are dry and most of the bubbles have popped.
- This is a basic recipe for oatmeal pancakes, but is easily adaptable if you want to add your own twist. Chocolate chips or blueberries can be mixed into the batter to take the pancakes into a different direction.
- I’ve had success making these pancakes with soy milk when I needed then to be dairy free. It changes the taste slightly but not in a bad way!
Serving suggestions
I’ve suggested a luxurious coconut cream as the perfect accompaniment for the warm, nutty flavour of the oatmeal pancakes. Along with a hit of citrus from the blood oranges, its a unique set of toppings that add something special to these pancakes.
But who can blame you if classic pancake toppings are what you are looking for? Maple syrup, jam and fresh berries are loved for a reason, and I love all of them on these oatmeal pancakes.
Storage and leftovers
I tend to make extra pancakes so I can enjoy them again in coming days. Fortunately, they store perfectly well in the fridge for 2-3 days. They can be reheated in a microwave, but I prefer using a toaster to revive some of the crisp on either side.
Pancakes can also be frozen for up to 2 months. Let the pancakes cool down, then freeze them in a sealable container with waxed paper between each layer. This makes it easier to remove individual servings.
More hot breakfast recipes
- Russian Sweet Cheese pancakes Syrniki
- Kefir Pancakes Oladi
- Belgian Waffles
- Cinnamon Sourdough French Toast
Oatmeal Pancakes with Coconut Cream and Blood Oranges
Ingredients
For the Oatmeal Pancakes
- 1 ½ cups/135g rolled oats
- 2 cups/ 500ml skim milk or soy milk
- 1 egg
- ⅓ cup/ 45g whole wheat flour
- ¼ cup/ 30g wheat bran
- 1 tbsp baking powder
- 2 tbsp sugar
- 2 tsp coconut oil plus more for cooking pancakes melted
- ½ tsp salt
- 1 tsp This is an affiliate link.vanilla extract
For the Coconut Whipped Cream
- 1 can of coconut milk not reduced fat
- 2 tbsp icing sugar
For the topping
- 2 blood oranges peeled and thinly sliced
- 2 tangerines peeled and thinly sliced
- Unsweetened coconut flakes optional
- Pomegranate seeds optional
Instructions
- Put a can of coconut milk in the fridge the night before or at least two hours before whipping it.
- Measure out rolled oats and pulse them in a food processor or a blender until they resemble coarse flour.
- Mix with milk, whole wheat flour, wheat bran, sugar, melted coconut oil, sifted baking powder, salt, lightly beaten egg and vanilla extract. Set aside for 30 minutes.
- Meanwhile open the can of coconut milk and carefully scoop out the hard coconut mass that is formed at the top of the can into a medium bowl. (Reserve the coconut water for another use.) Add icing sugar and whip with a hand blender for 1 minute until creamy and fluffy, put back in the refrigerator until ready to eat.
- Preheat a non-stick frying pan on high heat, add ¼ tsp of coconut oil to the pan and spread it around with a brush or a paper towel.
- Stir the pancake batter and scoop out ¼ cup/60ml of the pancake batter and cook over medium heat for 3 minutes on one side. When the pancakes are dry around the edges and bubbly on top flip them over and cook for another minute. Repeat until all pancakes batter is used. Stir your pancake batter each time you scoop another batch of pancakes to make sure the oats are even distributed. Keep warm until ready to serve.
- Serve with whipped coconut cream and peeled and sliced blood oranges and tangerines. Sprinkle with coconut flakes if desired.
