I may have mentioned before that I love oatmeal. I really do. I prefer the steel-cut oats, you know, the “real deal” oatmeal. But I must admit, anything oatmeal will get my attention. So I was very eager to try out these Oatmeal Pancakes that I spotted in the Features section of TasteSpotting. Not only did they have wonderful steel-cut oats in them, but they also have oat flour which I was able to make by myself by simply pulsing rolled oats in my food processor. This gave the pancakes a great texture. Mind you they weren’t those lighter than air pancakes which could conceivably (in my mind anyway…) float right off of your plate if they weren’t weighted down by copious amounts of butter and syrup. These cakes had some body. I think that’s a good thing. (Not that I don’t occasionally like the copious butter and syrup types as well…)
We topped these pancakes with fresh strawberries, raspberries and blueberries and a wee bit of maple syrup. We really didn’t need much on the syrup front because the fruit has been so incredibly tasty this year.
They were delicious! There you have it. A fantastic breakfast that you can argue is actually good for you…it has the oatmeal and the fruit, right?
recipe from TasteSpotting (the blog)
makes about ten 4-5 inch pancakes
- ¾ cup oat flour (make it yourself by pulsing rolled oats in your food processor)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1¼ cups whole milk
- 2 large eggs
- 1 cup cooked oatmeal (we used steel-cut oats, but rolled oats are fine)
- fresh fruit of your choice
Whisk oat flour, flour, sugar, baking powder and salt in a large bowl.
In a separate bowl, whisk the butter, milk, and eggs together until thoroughly combined. Stir in cooked oatmeal.
Fold butter/milk/eggs mixture into flour mixture with only a few strokes of a large spoon or spatula.
Heat a large frying pan over medium heat until hot (throw a couple of drops of water onto the pan – if they sizzle away, the pan is hot). Melt about ½ tablespoon of butter in the hot pan, swirl to coat, then ladle 2-3 ¼-cup mounds of batter onto the pan.
Cook the pancakes on one side until air bubbles form and edges are dry, about 2 minutes. Turn the pancakes over. Cook the other side of the pancakes about 1-2 minutes, remove from pan.
Wipe pan with a damp paper towel (to pick up the browned pancake bits), and repeat cooking pancakes.
Serve warm, topped with fresh fruit and a tiny drizzle of pure maple syrup.