Cinnamon Oatmeal Pancakes

Cinnamon Oatmeal Pancakes

Recipe by Julie Van Rosendaal
5.0 from 1 vote
Course: Breakfast
Servings

12

pancakes
Calories

150

kcal
Serving Size

1

pancake

Oatmeal makes a great base for these hearty, chewy pancakes, which are lighter in texture than they sound. Kids always love pancakes and these are healthier than most with fiber and protein.

Ingredients

  • 2 cups 500 ml 2 rolled oats

  • 2 1/2 cups 625 ml buttermilk, divided

  • 1/2 cup 125 ml cup whole wheat flour or oat flour

  • 1 tsp 5 ml baking powder

  • 1 tsp 5 ml baking soda

  • 1/4 tsp 1 ml cinnamon

  • 1/4 tsp 1 ml salt

  • 2 2 large eggs

  • 1/4 cup 60 ml canola oil

  • 1 tbsp. 15 ml honey or maple syrup

  • Canola oil cooking spray or extra canola oil for cooking

Directions

  • In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
  • In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.
  • Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey or maple syrup. Stir with rubber spatula just until well combined.
  • Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.
  • Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.
  • Repeat with remaining batter. If you like, keep cooked pancakes warm in 200 ˚F (100 ˚C) oven while cooking rest. Serve with maple syrup and enjoy!

Notes

  • If you like, scatter the tops of pancakes with fresh or frozen blueberries or sliced banana as soon as you spread the batter into the pan; this way, the fruit is evenly distributed and the blueberries won't turn the batter purple with their juice. Freeze leftover pancakes with a piece of waxed paper in between them to pop into the toaster (straight from frozen) on busy weekday mornings.

Nutrition Facts

  • Calories: 150kcal
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Potassium: 30mg
  • Carbohydrates: 17g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 6g

Nutrition Facts

12 servings per container


  • Amount Per ServingCalories150
  • % Daily Value *
  • Total Fat 7g 11%
    • Saturated Fat 1g 5%
  • Cholesterol 40mg 14%
  • Sodium 250mg 11%
  • Potassium 30mg 1%
  • Total Carbohydrate 17g 6%
    • Dietary Fiber 2g 8%
    • Sugars 4g
  • Protein 6g 12%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Related Recipes

    Fill several small snack bags with this tasty granola to have on hand when you need a quick pick-me-up.

    This easy banana bread seems too good to be true. It is incredibly moist, bursting with flavor and luxuriously drizzled with melted chocolate.

    These waffles are the ultimate satisfaction, golden brown and full of flavor. Served with a tasty strawberry-rhubarb sauce, they really hit the spot but in a much better-for-you way thanks to the use of canola oil, whole-grain flour and just a touch of maple syrup.

    Return to Recipes Library