We love pancakes over here. Sometimes for breakfast, often for dinner, and maybe lunch too. Made from scratch or out of a box or bag – they’re practically foolproof. Especially with a thick(ish) slab of butter and a drizzle of warm maple syrup, who can resist? I definitely can’t, yet I always have a tinge of regret because pancakes have SUGAR, which isn’t something I always want to have at breakfast or dinner. These pancakes are amazing because they only have 1 tablespoon of sugar and oatmeal! I don’t feel guilty eating them or serving them to my family – everybody wins! Make them this weekend, and you won’t regret it either 🙂
Recipe adapted from pancakes, crepes, waffles & french toast by Hannah Miles
- 1/2 cup oats + a small sprinkle of sugar if desired
- 1 1/2 cups milk (almond or 2% are what I’ve used and work fine)
- 1 1/2 cups self-rising flour
- 2 teaspoons baking powder
- 1 egg
- pinch of salt
- 1 tablespoon sugar
- 3 tablespoons melted butter
- First, you must make the oat mixture. Put the oats (with a super light dusting of sugar – about a quarter tablespoon, if desired) on a pan over medium heat to toast the oats. About 3 minutes, and remove from heat. Allow to cool and put the oats in one cup of milk. Allow the oats to soak 20 minutes.
- To make the batter, put the flour, baking powder, egg, salt, sugar, and milk-soaked oats mixture in a large mixing bowl and whisk until combined.
- Add the melted butter, and whisk until fully mixed.
- Slowly whisk the remaining half cup of milk, making sure the batter does not become too thin. If the batter does get too thin, simply stop adding milk.
- To cook the pancakes, put a little butter on a large pan over medium heat so that it lightly coats the pan. Then pour about a quarter to a third cup of batter for each pancake. Cook until the underside of the pancake is golden brown and some bubbles start to form on the top – about 3 minutes. Flip with a spatula until the other side cooks – another 3 minutes. Keep an eye on them!
We don’t have a warmer drawer, so I put the oven at 200 degrees and stack the pancakes in there to keep warm until they’re all done and ready to serve!