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.