New-fashioned Oatmeal Pancakes

New-fashioned Oatmeal Pancakes


Let's talk pancakes. A few of you saw a pancake batter in a refrigerator shot I posted here, and requested the recipe. They're a current favorite for reasons I'll list off below, but let me describe them to you first. We're talking about oatmeal pancakes, but I think of them as oatmeal porridge pancakes because of the texture you experience as you cut through their golden tops into the crumb. Instead of a traditional crumb, you've got what ends up being a leavened porridge. If you prefer a feather-light stack, these aren't going to be your jam. These are hearty, substantial, and absolutely delicious. They're also made with 100% whole grain flour, oats, and ground flax. I always get questions about buttermilk substitutions, so I make them with a simple almond "buttermilk" here. They're pancakes that will work for vegans, and those avoiding dairy as well. I'll add a couple of technical notes down below, related to ingredients and favorite add-ins, but I typically make them to order on a Saturday or Sunday, and then save any extra batter to use in the next day or two. They're like 90% as good with leftover batter - which, in my book, is just fine on a Monday morning ;).

Oatmeal Pancakes

A couple notes - you see cornstarch or brown rice flour here to counter-balance some of the moist density you get when cooking or baking with oatmeal or whole grain flours. You can certainly leave it out - but I'm always a bit sorry when I do. Toppings? I tend to skip the syrup with here, but love to dust them with cinnamon sugar. It gives you that crunch and texture before a tender interior (sort of churro-like). Or, if we're getting extra specific, sometimes I'll make a big oatmeal pancake and cut it into 4 or 5 long strips. And then when I want to take a bite, I'll roll one of the strips (cinnamon roll-style), and dunk the end in a bit of sugar. You also cant go wrong with a side of smashed berries.

Oatmeal Pancakes

I mix all sorts of ingredients into the batter from day-to-day, but it's hard to beat toasted walnuts and blueberries (frozen is a-ok). Grind up a few rose petals with some sugar and use that to sprinkle - there is something magic about the blueberries and rose. Enjoy!

Oatmeal Pancakes

- More Breakfast / Brunch Recipes -

New-fashioned Oatmeal Pancakes

2 1/2 tablespoons ground flax seeds
2 1/4 cups almond milk
1 1/2 teaspoons (apple cider) vinegar
1 1/2 cups / 6 ounces whole wheat pastry flour
1/3 cup / 1 1/2 ounces quick-cooking oatmeal
3 tablespoons cornstarch or rice flour
2 teaspoons baking powder
3 tablespoons natural cane sugar / fine coconut sugar
1/4 teaspoon salt

optional add-ins (recommended!): 1/3 cup toasted, chopped walnuts & 1/3 cup blueberries (frozen ok)

to serve (any/all of the following): bit of cinnamon sugar, or smashed berrries

Combine the ground flax seeds with 1/2 cup of hot water in a small bowl, set aside until it thickens, 5 - 10 minutes.

In a medium bowl combine the almond milk with vinegar, set aside. In a large bowl, combine the flour, oatmeal, cornstarch, baking powder, sugar, and salt. Add the almond milk mixture to the dry ingredients, and then the flax mixture. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat a well-seasoned cast iron to medium heat. If a drop of water dropped onto the pan starts to dance, you're in the ballpark. Rub the pan with a hint of oil, if needed, and pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a sprinkling of sugar, or smashed berries.

Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.

Prep time: 10 min - Cook time: 5 min

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Comments


Sharon

Looks yummy but I need a substitute for wheat flour. Any ideas?

HS: Hi Sharon - apologies, I haven't worked out a GF version yet.

August 23, 2017
 

Ella Shah

Thanks for the above recipe. One can also make savoury pancakes, can add salt, chopped onion & tomato , fresh coriander & green chilly (Optional). Have a try.

August 23, 2017
 

Susan Shores

Can I use old fashioned oats instead?

HS: Hi Susan - it will likely change the texture a bit - less porridge-y, more defined oats.

August 23, 2017
 

Claudia

Hi Heidi! Long time follower from Mexico..these look delicious but i just had to let you know that your classic buttermilk pancakes from SNC are my family's all time favorite pancakes!! I stopped looking for the perfect recipe right there.
These look perfect for weekdays so I'll give them a go.
Thank you for the continuous inspiration!

HS: Thanks for the note Claudia! Love hearing it. :) xx!

August 23, 2017
 

JOY JARRELL

I've been reading and making your recipes for years, love them, just the way I like to eat. Regarding your oatmeal pancake recipe using quick oats, how would it work if I just soak whole oats in with the almond milk/&vinegar? I have a oatmeal pancake recipe from a 70's vegetarian cookbook that suggests this.

HS: Hi Joy - give it a go! And, let me know how it turns out. :)

August 23, 2017
 

Nanda Garber

These look delicious! Question: do you think they would work with egg instead of the flax seeds, and if so, any idea on how many to substitute? Would I need to reduce the almond milk? Thanks!

HS: Hi Nanda - If you leave out the flax and 1/2 cup hot water, you can try two large eggs in their place. And leave the rest of the amounts the same. Should be fine.

August 23, 2017
 

Susan Shores

Can I use old fashioned oats instead?

August 23, 2017
 

So bookmarking this recipe! It's going to be perfect for upcoming chilly fall mornings Do you think I could use it for waffles too?

August 23, 2017
 

Tarah

Hi Heidi, can we use arrowroot powder in place of the cornstarch?
So love reading getting your recipes!

August 24, 2017
 

Janet

I just made them! I subbed half soy milk (and vinegar) and half soured heavy cream for the almond milk, and only had old fashioned thick cut oats on hand. Added a handful of chopped walnuts and topped them with sauteed pears and the cinnamon sugar. I took a photo, but looks like I can't post it. The insides were creamy but with a crunch of the oats and nuts. The outsides were nicely browned from the pan wiped with coconut oil. Thanks again, Heidi!

August 24, 2017
 

Nanda Garber

Sharon- if experimenting, I would try certified GF oat flour.

Heidi- I just made them for my kids and they gobbled them up! I used the 2 eggs and finished up some homemade cashew milk in place of the almond milk.

August 24, 2017
 

Tami Schattner

Would this batter (as written) be thick enough for waffles instead of pancakes? Or could you recommend any adjustment? Thanks!

August 25, 2017
 

Linsey

Heidi--these were amazing--THANK YOU!! I have been looking for a WFPB pancake for ages, and these are hands down the best I've tried. Even the 1 and 3 year old gobbled them up. Loving your WFPB posts of late! ;)

HS: Thanks Linsey! So glad you like them :)

August 30, 2017
 

Debra

To Sharon's comment on making a GF version; what would you be looking for in terms of texture and so on? I would be inclined to try these with one of the 1-1 GF flour mixes.

September 7, 2017
 

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