Description
These Oatmeal Pancakes with Fresh Fruit offer a delicious and wholesome breakfast option, combining the nuttiness of oats and whole wheat flour with the sweetness of fresh fruit toppings. Perfectly fluffy and lightly spiced with cinnamon, these pancakes are easy to prepare and can be served with maple syrup or yogurt for added flavor.
Ingredients
Scale
Pancake Batter
- 1 cup old-fashioned oats
- 1 cup milk (dairy or non-dairy)
- 1/2 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Toppings and Serving
- Fresh fruit for topping (such as berries, banana slices, or peaches)
- Optional maple syrup or yogurt for serving
Instructions
- Soften the oats: In a bowl, combine the oats and milk and let sit for 10 minutes to soften the oats, which helps create a tender texture in the pancakes.
- Mix dry ingredients: In a separate bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Combine wet ingredients: Add the egg, melted butter (or coconut oil), and vanilla extract to the oat and milk mixture. Stir well to blend all wet ingredients thoroughly.
- Make the batter: Gradually add the dry ingredient mixture to the wet ingredients and mix gently until just combined. Avoid overmixing to keep pancakes light and fluffy.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if the skillet is not non-stick.
- Cook pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles begin to form on the surface and the edges look set. Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm topped with fresh fruit and drizzle with maple syrup or add a dollop of yogurt if desired.
Notes
- Blending the oat and milk mixture before combining with other ingredients results in a smoother pancake texture.
- These pancakes freeze well; store them between layers of parchment paper in an airtight container and reheat in a toaster or microwave.
- Use dairy-free milk and coconut oil to make the recipe vegan-friendly if desired.
