Cinnamon Oatmeal Pancakes Recipe
Perfect for an evening snack, a delicious dessert, or a quick breakfast on a busy weekday morning, these cinnamon oatmeal pancakes are an excellent way to satisfy your hunger cravings.
Ingredients
- 2 Cups rolled oats
- 2 1/2 cups buttermilk (divided)
- 1/2 cup whole wheat flour or oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 60 ml canola oil
- 1 tbsp honey or maple syrup
- canola oil cooking spray or extra canola oil for cooking
Instructions
- In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
- In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal. ]
- Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey or maple syrup. Stir with rubber spatula just until well combined.
- Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.
- Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry, and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.
- Repeat with remaining batter. If you like, keep cooked pancakes warm in 200 ˚F (100 ˚C) oven while cooking rest. Serve with maple syrup and enjoy!
Notes
- If you like, scatter the tops of pancakes with fresh or frozen blueberries or sliced banana as soon as you spread the batter into the pan; this way, the fruit is evenly distributed, and the blueberries won’t turn the batter purple with their juice. Freeze leftover pancakes with a piece of waxed paper in between them to pop into the toaster (straight from frozen) on busy weekday mornings.
Tried this recipe?Let us know how it was!