Name: Oatmeal Pancakes Recipe
Ingredients: Rolled Oats: 2 cups – The base of the recipe, providing fiber and texture.; Baking Powder: 1 tablespoon – Helps the pancakes rise and become fluffy.; Salt: 1/2 teaspoon – Enhances the flavor and balances the sweetness.; Eggs: 2 large – Provides structure, protein, and helps bind the ingredients.; Milk: 1 1/2 cups – Adds moisture and creaminess.; Honey or Maple Syrup: 2 tablespoons – Natural sweeteners that add flavor and nutrition.; Vanilla Extract: 1 teaspoon – For a subtle, aromatic sweetness.; Cinnamon: 1 teaspoon – Adds warmth and depth of flavor.; Butter or Oil: 2 tablespoons – For cooking the pancakes and adding richness.

Description

Enjoy a healthy breakfast with these Oatmeal Pancakes. Made with oats, they’re fluffy, filling, and perfect for any morning.

Ingredients

Rolled Oats: 2 cups – The base of the recipe, providing fiber and texture.
Baking Powder: 1 tablespoon – Helps the pancakes rise and become fluffy.
Salt: 1/2 teaspoon – Enhances the flavor and balances the sweetness.
Eggs: 2 large – Provides structure, protein, and helps bind the ingredients.
Milk: 1 1/2 cups – Adds moisture and creaminess.
Honey or Maple Syrup: 2 tablespoons – Natural sweeteners that add flavor and nutrition.
Vanilla Extract: 1 teaspoon – For a subtle, aromatic sweetness.
Cinnamon: 1 teaspoon – Adds warmth and depth of flavor.
Butter or Oil: 2 tablespoons – For cooking the pancakes and adding richness.

Instructions

Prepare the Oats: If you prefer a finer texture, pulse the rolled oats in a food processor or blender until they reach a flour-like consistency. If you prefer a heartier pancake, you can leave the oats whole.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the oat flour (or whole oats), baking powder, salt, cinnamon, and any other dry seasonings you wish to include.
Combine the Wet Ingredients: In a separate bowl, whisk the eggs, milk, honey or maple syrup, and vanilla extract. Ensure everything is well combined.
Add the Wet Ingredients to the Dry: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing the batter to keep the pancakes light and fluffy.
Heat the Pan: Preheat a non-stick frying pan or griddle over medium-low heat. Lightly grease with butter or oil to prevent the pancakes from sticking.
Cook the Pancakes: Pour 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges start to look set. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
Serve: Serve the pancakes immediately with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt.