Since I already found a healthy waffle recipe that I liked a lot, I decided it was time to find a better recipe for pancakes, too. I’d seen some recipes for oatmeal pancakes and was intrigued by the idea. Before last winter I hated oatmeal, but moving to a place that actually gets cold and my desire to eat something warm in the mornings finally converted me into an oatmeal lover (also finding out about steel-cut oats helped a lot). But I was still unconvinced about oatmeal in pancakes. Mainly, I was worried about the texture. Would they wind up being lumpy or mushy? Would they be really heavy or dense? Also, all the recipes I’d seen required that the oatmeal sit in liquid overnight to soften and I just don’t have that much forethought about whether I’m going to want pancakes when I get up in the morning. So when I found this recipe that only required the oatmeal to soak for 20 minutes (though you can soak it overnight if you think that far ahead), I decided this was definitely worth a try.
I’m glad I did because these pancakes are good. I was worried that these, well, wouldn’t taste like pancakes. I’ve always loved pancakes and I know what a good one tastes like and I thought the oatmeal might change that innate pancake-ness, but these very much taste like pancakes should. They aren’t lumpy or mushy or heavy, they are some of the fluffiest pancakes I’ve ever made and they taste delicious. I absolutely love the hint of cinnamon, which just adds an extra kick to them, especially when combined with maple syrup.
Since these are pretty light and healthy (I posted the nutritional info under the recipe) you can treat yourself to a nice breakfast without feeling guilty about it. I made up another batch of these yesterday and I almost never have that kind of breakfast on a weekday. And I can report that they reheat well since I just finished eating the leftovers!
Breakfast | Servings: 12 pancakes, 6 servings (2 pancakes each)
Prep time: 10 min | Cook time: 20 min | Total time: 1 hour
- 2 1/2 cups nonfat buttermilk*
- 3/4 cup rolled oats
- 1 cup flour
- 1/2 cup whole-wheat flour
- 1/4 cup toasted wheat germ
- 1/4 cup packed light brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 large egg
- 2 large egg whites
- 2 tsp. canola oil, divided
*Note: I rarely buy buttermilk because it never gets used before it expires, plus my grocery store doesn’t even carry nonfat buttermilk. Instead you can add 2 1/2 tbsp. lemon juice or white vinegar to nonfat milk (or whatever kind of milk you drink), let it sit for 5-10 minutes before you add the oats to it. You can also use buttermilk powder (prepared as directed) which is a pretty handy ingredient to have in your pantry if you bake a lot.
- Combine buttermilk and oats in a small bowl; let rest for 20 to 30 minutes to soften oats. You can also put the mixture in an airtight container and let sit in the fridge overnight.
- Stir both flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Whisk egg, egg whites and 1 teaspoon oil in a large bowl. Add in the oat mixture and the flour mixture and stir until just combined.
- Lightly brush a large nonstick skillet or griddle with a little of the remaining 1 tsp. oil and heat over medium (or 350 degrees for a griddle). Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes.
- Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topped with maple syrup.
Serving size: 2 pancakes