Oatmeal Blender Pancakes
Soft, golden, and gently sweet, these Oatmeal Blender Pancakes are fluffy, high in protein, and naturally wholesome, making them a nutritious breakfast option for busy mornings or slow weekends.
Ingredients
Dry Ingredients
- 2 cups rolled oats Blend until very fine to make your own oat flour.
- 1 tablespoon sugar Can use white, brown, or coconut sugar.
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs Adds lift, structure, and protein.
- 1 ¼ cups buttermilk Can substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar.
- 2 tablespoons melted butter Plus extra for the pan.
Instructions
Preparation
- Blend the oats until they resemble fine sand.
- In a large bowl, whisk together the oat flour, sugar, baking powder, baking soda, and salt.
- In a separate smaller bowl, whisk the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix gently. If the batter is too thick, add a splash of buttermilk.
Cooking
- Heat butter or coconut oil in a skillet over medium-high heat.
- Pour about ⅓ cup of the batter per pancake onto the skillet.
- When bubbles form on the surface and edges set, flip the pancake and cook until golden brown.
Serving
- Serve warm, stacked high, and topped with maple syrup, fruit, or a spoonful of yogurt.
Notes
Patience makes all the difference for achieving a perfect golden hue and cloud-soft bite. Allow pancakes to cook fully for best results.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 6gSaturated Fat: 3gSodium: 250mgFiber: 3gSugar: 1g