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–+ servings
top down view of pancakes on a platter

Oatmeal Pancakes with Coconut Cream and Blood Oranges

Julia Frey of Vikalinka
Makes 18 pancakes
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 336 kcal

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 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.

Nutrition

Calories: 336kcalCarbohydrates: 37gProtein: 9gFat: 18gSaturated Fat: 15gCholesterol: 29mgSodium: 251mgPotassium: 643mgFiber: 4gSugar: 15gVitamin A: 416IUVitamin C: 11mgCalcium: 228mgIron: 4mg
Keyword oat pancakes, oatmeal pancakes,
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