One of my favorite things about Saturday mornings is PANCAKES! As I mentioned, I kindof had a thing for pancakes growing up. I just love them! I am also kind of picky about what I look for in a great pancake. Taste, of course, is a big deal. For me, however, when it comes to pancakes, texture and thickness are really what I look for. I dont like thin barely there pancakes. I like nice and thick pancakes. The kind that makes me full after one pancake.
I wanted to make a healthier version, so I browsed some blogs, and ultimately ended up at Smitten Kitchen where I found a winner! I was a little worried when it called for cooked oatmeal. I wasnt sure how the cooked oatmeal texture would work in the pancakes but it actually make the texture really light, fluffly, and THICK, which is what I was looking for. I loved these pancakes. I will definitely be making them again, and next time I think I will add some flaxseed meal to make them even healthier with fiber and omega-3’s!
Make sure you use a big enough bowl when making the oatmeal… oops… haha
3/4 cup oat flour (I ground about 1 cup of oats in my food processor which yielded 3/4 cup of oat flour)
1 cup all-purpose flour (I used White Whole Wheat Flour, which worked amazingly, like always)
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal
1 tablespoon honey
2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Drop about 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Continue with the rest of the batter.