Hearty Oatmeal Pancakes Recipe from Scratch

Name: Hearty Oatmeal Pancakes Recipe from Scratch
Yield: 24 pancakes
Ingredients: 1 1/2 cups (375 mL) quick-cooking rolled oats; 2 cups (500 mL) Canadian milk; 1/2 cup (125 mL) whole wheat flour; 1/2 cup (125 mL) all-purpose flour; 1 tbsp (15 mL) packed brown sugar; 1 tbsp (15 mL) baking powder; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) ground cinnamon; 2 eggs beaten; 1/4 cup (60 mL) Canadian butter melted; Butter for cooking

These hearty pancakes will keep you energized all morning! Top them with yogurt and fresh fruit for a satisfying breakfast and healthy start to the day. This recipe is taken from the 2014 Milk Calendar.

Prep: 10 min
Cooking Time (per batch): 3 min - 5 min

Yields 24 pancakes

A stack of fluffy pancakes covered in syrup and berries

Brighten your Saturday morning breakfast and delight your family with these nutritious oatmeal pancakes. Easy to make, as shown in this video, the kids will love them and ask for more. Serve with a mountain of fruit and pure maple syrup.

Ingredients

1 1/2 cups (375 mL) quick-cooking rolled oats
2 cups (500 mL) Canadian milk
1/2 cup (125 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cinnamon
2 eggs beaten
1/4 cup (60 mL) Canadian butter melted
Butter for cooking

Find these ingredients with our Blue Cow Spotter:

Milk
Butter

READY FOR REWARDS?

Preparation

In a large bowl, combine rolled oats and milk, let stand 5 minutes.

In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.

Whisk eggs and 1/4 cup (60 mL) butter into milk mixture until blended. Pour over flour mixture and stir just until combined Heat a large nonstick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning.

Tips

Let extra pancakes cool on a wire rack then layer with waxed or parchment paper and freeze in a resealable bag for up to 1 month. Pop in the toaster for a quick, weekday breakfast.

Tip for Kids: Sprinkle a few chocolate chips over the batter just as you pour it into the pan for a treat!

Add 1 to 2 cups (250 to 500 mL) fresh blueberries or toasted pecans to the batter.

Nutritional information

Per serving


Energy:	93 Calories
Protein:	3 g
Carbohydrate:	12 g
Fat:	4 g
Fibre:	1.4 g
Sodium:	116 mg

Top 5 Nutrients

	(% DV*)
Calcium:	6 % / 69 mg
Magnesium:	10 %
Phosphorus:	9 %
Selenium:	9 %
Thiamin:	9 %