Good morning! How are you?
I started to write that this is the first time in almost 10 years that I am sharing a pancake recipe…but that is not true. I have posted several Potato Pancake recipes (latkes) AND Korean Pancake recipes (jeon), but those were savory pancakes, not traditional breakfast pancakes.
For those attempting to eat oatmeal every morning for its soluble fiber and cholesterol lowering benefits, good for you! But let’s face it…the whole-grain, high-fiber, gluten-free, steel-cut or old-fashioned rolled oatmeal in a bowl can get boring fast.
So you might be excited to see this recipe for oat pancakes! These oatmeal pancakes are made from two types – oat flour and rolled oats. It was adapted from the package recipe on Bob’s Red Mill Whole Grain Oat Flour.
I made a few changes to Bob’s recipe – leaving out the two tablespoons of sugar; substituting extra virgin olive oil for vegetable oil; and cooking the pancakes until the edges are nice and crispy.
These are not light and fluffy pancakes with a homogeneous spongy texture. They are super-hearty…and uber-delicious.
Although I photograph them in a stack of five, there is no way anyone would eat that many. Unless you are training for something big, or you are my teenage nephew.
Additionally, instead of the traditional big scoop of butter on top of the stack, I serve a dollop of non-fat Greek yogurt. It is equally satisfying, and healthier.
Oatmeal Pancakes Recipe
3/4 c. Oat Flour
3/4 c. Quick-Cooking Rolled Oats
1 c. Milk
1/2 t. Sea Salt
2 Egg Whites, beaten to stiff peaks
2 Egg Yolks
2 t. Baking Powder
1 T. Extra Virgin Olive Oil
Heat milk in a small sauce pan. Add rolled oats and let stand 5 minutes.
Combine oat flour, baking powder and salt in a medium mixing bowl.
Stir oat-milk mixture into the flour mixture.
Whisk egg yolks with olive oil. Add egg yolk mixture to the oat mixture. Stir to combine. Fold egg whites into the oat batter.
Heat a thin layer of canola oil in a heavy skillet. Ladle 1/4 c. portions of batter into the hot pan. Adjust heat and cook in batches as necessary.
Cook until the edges become browned and crispy. Flip the pancakes, lower the heat slightly, to cook through.
Remove from skillet and stack the pancakes on plates. Serve with warm pure maple syrup, a dollop of non-fat Greek yogurt, fresh-brewed coffee, and a crossword puzzle.
Add edible flowers for a touch of elegance, if they happen to be blooming in your yard. Can you believe how perfectly my borage flowers match my dinnerware?