February 6, 2015
Oatmeal Pancake Recipe
Oatmeal and pancakes are very popular breakfast options. This oatmeal pancake recipe combines them to give perfect start to your day. Oats add texture and a unique flavor to these pancakes. Serve them with your favorite fruit and yogurt.
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Oatmeal Pancake Recipe
Serving: 10 pancakes
Ingredients
- 1 ½ cups oats
- 2 cups milk
- 1 cup flour (preferably wheat)
- 1-2 Tbsp sugar (preferably natural cane sugar)
- 2 Tbsp ground flax
- 1 Tbsp baking powder
- A pinch of salt
- A dash of cinnamon or pumpkin pie spice
- 2 eggs beaten (or 3 egg whites for a lower fat version)
Directions
- In a small bowl whisk together eggs and milk.
- Add in the oats and let them sit while putting together the dry ingredients. *see note*
- In a large bowl mix together the rest of the ingredients.
- Make a well in the center of the dry ingredients and pour in the oat/milk mixture.
- Stir only until all the ingredients are mixed.
- Heat a large non-stick skillet over medium heat.
- Rub a stick of butter lightly over the skillet, or add a dab of coconut oil to spread around the pan.
- Pour about ¼ cup of batter into the middle.
- Once the edges begin to dry and bubbles begin to form, flip over and cook for another minute.
- Repeat with the remaining batter.
- Top pancakes with seasonal fruit and yogurt.
*Note: if you want a smoother texture, you can pulse your oats a few times in the food processor.
Jen has expertise in the fields of management, health, food, exercise, and travel. In her own words:
During my Dietetic studies I really developed a love for family and community nutrition after doing many projects in my local communities: from Governor Huckabee’s school BMI initiative to organizing community health fairs, volunteering with WIC, and running a nutrition education course for elementary students. From there I let my love for food guide me; the desire to help others find a happy balance with delicious food that not only pleases the palette, but our bodies. I worked mainly with one of the country’s largest weight-loss/healthy living camps for teenagers, returning each summer to manage the food program in different locations as well as teach nutrition and culinary courses to teenagers. In between I’ve worked with individuals on personal menu plans, assisted in recipe-writing for health programs, and put together school menus for small kindergartens. My passion is families and kids, working to keep my own family healthy and happy.
During my Dietetic studies I really developed a love for family and community nutrition after doing many projects in my local communities: from Governor Huckabee’s school BMI initiative to organizing community health fairs, volunteering with WIC, and running a nutrition education course for elementary students. From there I let my love for food guide me; the desire to help others find a happy balance with delicious food that not only pleases the palette, but our bodies. I worked mainly with one of the country’s largest weight-loss/healthy living camps for teenagers, returning each summer to manage the food program in different locations as well as teach nutrition and culinary courses to teenagers. In between I’ve worked with individuals on personal menu plans, assisted in recipe-writing for health programs, and put together school menus for small kindergartens. My passion is families and kids, working to keep my own family healthy and happy.
Latest posts by Jen Moore (see all)
- Simple Potato Soup Recipe - April 10, 2015
- Steamed Whitefish With Fig Leaf Recipe - April 10, 2015
- Oatmeal Pancake Recipe - February 6, 2015
