This morning I woke up wanting oatmeal and pancakes. Not being able to decide I just combined the two. These are both delicious and not too terrible for you. The recipe is from Smitten Kitchen, and I added in blackberries to mix things up.
Here is the full recipe:
Oatmeal Pancakes
- 3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
- 1 cup all-purpose flour
- 1 tablespoons sugar
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
- 1 1/4 cups milk
- 1 cup cooked oatmeal
- 1 tablespoon honey
- 2 large eggs
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter; working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake.
Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.
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