Cinnamon Oatmeal Pancakes
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.
- 2 cups rolled oats 500 mL
- 2 1/2 cups buttermilk, divided 625 mL
- 1/2 cup whole wheat flour or oat flour 125 mL
- 1 tsp baking powder 5 mL
- 1 tsp baking soda 5 mL
- 1/4 tsp cinnamon 1 mL
- 1/4 tsp salt 1 mL
- 2 large eggs
- 1/4 cup canola oil 60 mL
- 1 Tbsp honey or maple syrup 15 mL
- canola oil cooking spray or extra canola oil for cooking
- 1. 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.)
- 2. In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.
- 3. 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.
- 4. Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.
- 5. 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.
- 6. 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!
- Tips: 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.
|Total Fat||7 g|
|Saturated Fat||1 g|
These homemade pancakes are so light and fluffy. My mom would make these occasionally for supper as a special treat! Serve with your favourite maple syrup.
Oven Pancake with Sautéed Fruit & Berries
Variations of this dish are served in Austria, Germany and the U.S., where the Pennsylvania Dutch (who were German) are said to have introduced it. Traditionally made with apples or raisins, it gets a sunny lift with seasonal fruit and berries. Because its a one-pan preparation, its much easier than making individual pancakes or waffles for breakfast or brunch. Be sure to use a skillet with sloped sides rather than a straight-sided sauté pan so that the batter can glide up the sides as it puffs in the oven.
Whole Grain Apple Oven Pancake
This mouthwatering recipe makes serving pancakes to a crowd a cinch. The batter is simply poured in a skillet and baked into one big, golden brown, apple-filled pancake, eliminating the need to stand over a hot stove flipping flapjacks. Using canola oil, whole-grain flour and unpeeled apple gives you the best in taste and health.