Pancakes on a Saturday morning are our family tradition. I couldn’t let the fact that I did not include any flour on my Costco shopping list stop me from making pancakes for my family. The first time I made these, I expected them to have an oatmeal center, since they are made with cooked oatmeal. But they don’t. Surprisingly, when they cook through, they don’t have an oatmeal texture.
These pancakes call for oat flour. To make oat flour is really simple. Add 1 cup of rolled oats to a blender and blend until the consistency of flour. 1 cup of oats will equal 1 scant cup of oat flour. It’s just shy of a one for one exchange. If you want to make a larger quantity of oat flour, you could do it in the food processor. However, small amounts just don’t work in the food processor.
BTW: If you were to use gluten-free oats in this recipe, you’d have gluten-free pancakes!
- 3/4 cup oat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups cooked oatmeal
- 1/2 cup organic vanilla soymilk may substitute milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 2 eggs beaten
- olive oil or butter for pan
- Preheat pan or griddle to medium heat.
- In a large bowl, combine oat flour, baking powder, salt, and cinnamon.
- In a medium bowl, stir together cooked oatmeal, soymilk, maple syrup, and vanilla. Stir in beaten eggs.
- Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined.
- Heat olive oil or butter in preheated pan. Use a 1/4 cup to pour batter onto pan. Once bubbles start to form, flip and cook an additional one minute on the other side. Serve hot with maple syrup.