Oatmeal is a whole grain that brings nutrition and fiber to recipes, along with hearty and heartwarming flavor, but not all oatmeal pancake recipes are created equal.
In this post, I share a few tricks I've learned to give you delicious results— in other words, tender and fluffy flapjacks instead of rubbery disks.
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| Click here for the free recipe PDF. |
To download this recipe as a free PDF, click here. To see this recipe as a blog post with big, step-by-step photos, scroll down or click here or on the read more link below.
May you eat with joy
and in good health!
~ Cleo Coyle, author of
The Coffeehouse Mysteries
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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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Cleo Coyle’s
Oatmeal Pancakes
A diner near my home in Queens serves fantastic oatmeal pancakes. While they didn't give me their recipe, they did mention soaking their oats in milk, and (after some experimenting), I knew this was the secret to getting great results.
True, other recipes out there instruct you to simply mix the batter and cook (or even use a food processor, which will grind the oats and over-work the batter), but I knew what I wanted in an oatmeal pancake, and those recipes didn't produce it for me.
Since I knew what was possible, given the diner's delicious cakes, I set to work playing with my own version of the recipe until I created something very close. Follow the steps and you should have the same results. I sincerely hope so, then we can all...eat with joy!
~ Cleo, author of
The Coffeehouse Mysteries
The Coffeehouse Mysteries
To download this recipe in a free PDF
document that you can print,
save, or share, click here.
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| Click here for the free recipe PDF. |
Makes about 6 pancakes
(4- to 5-inches in diameter)
Ingredients:
1/2 cup quick-cooking oats (not instant)
3/4 cup whole or 2% cow's milk
(*or dairy-free milk) mixed with…
1 teaspoon lemon juice or white vinegar
1 Tablespoon honey (I love using local raw honey)
1/4 teaspoon kosher salt (or 1/8 tsp. table salt)
1/2 teaspoon vanilla extract
2 Tablespoons vegetable or canola oil (*see dairy-free note below)
1 large egg
1 teaspoon baking powder
1/2 cup + 2 Tablespoons flour (all-purpose white,
or white whole wheat, or spelt flour)
Directions: Soak the oats in the milk (that you have already mixed with the lemon or vinegar) for about 15 minutes, no longer. You’re watching for the oats to plump up and the mixture to thicken (see my photo below). Whisk in all the other ingredients except the flour. Be sure the mixture is well blended. Now stir in the flour until it is completely incorporated, but do not over-mix. Allow this mixture to sit for 5 minutes. It will thicken up into a nice batter. Grease a non-stick pan or griddle with butter, oil, or coat with non-stick spray. Ladle on the batter, forming cakes of 4 to 5 inches in diameter. See cooking tip below.
*Dairy-free variation: Replace cow’s milk with almond milk (or another nut milk) or soy milk and because these milks are lower in fat than cow’s milk, increase the vegetable oil by 1 teaspoon.
Ingredients:
1/2 cup quick-cooking oats (not instant)
3/4 cup whole or 2% cow's milk
(*or dairy-free milk) mixed with…
1 teaspoon lemon juice or white vinegar
1 Tablespoon honey (I love using local raw honey)
1/4 teaspoon kosher salt (or 1/8 tsp. table salt)
1/2 teaspoon vanilla extract
2 Tablespoons vegetable or canola oil (*see dairy-free note below)
1 large egg
1 teaspoon baking powder
1/2 cup + 2 Tablespoons flour (all-purpose white,
or white whole wheat, or spelt flour)
Directions: Soak the oats in the milk (that you have already mixed with the lemon or vinegar) for about 15 minutes, no longer. You’re watching for the oats to plump up and the mixture to thicken (see my photo below). Whisk in all the other ingredients except the flour. Be sure the mixture is well blended. Now stir in the flour until it is completely incorporated, but do not over-mix. Allow this mixture to sit for 5 minutes. It will thicken up into a nice batter. Grease a non-stick pan or griddle with butter, oil, or coat with non-stick spray. Ladle on the batter, forming cakes of 4 to 5 inches in diameter. See cooking tip below.
*Dairy-free variation: Replace cow’s milk with almond milk (or another nut milk) or soy milk and because these milks are lower in fat than cow’s milk, increase the vegetable oil by 1 teaspoon.
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| After 15 minutes, the oats will plump up and the mixture will thicken. Don't skip this step because it's one secret to getting great results. |
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| Local, raw honey is delicious in this batter. You can also substitute white or brown sugar in the same amount. |
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| After the flour goes in, allow the batter to sit for just five more minutes before cooking, another secret to getting the best results. |
Cooking tip: Oatmeal pancake batter cooks a little differently than standard pancake batter. Watch for the edges to appear cooked and crinkles to form across the cake surface with a few bubbles (you will not see as many bubbles as you would in a standard pancake). When you flip the cake should be golden brown. Cook until golden brown on the other side and serve warm.
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| Click here for free recipe PDF, and... |
Stay cozy!
~ Alice Alfonsi
(Cleo Coyle)
(Cleo Coyle)
New York Times bestselling author of
The Coffeehouse Mysteries
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Yes, this is me now, Cleo (aka Alice).
Friend me on facebook here.
Follow me on twitter here.
Visit my online coffeehouse here.
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