Oatmeal Pancakes
| August 30, 2019
Add a healthy twist to your Sunday breakfast with these incredible oatmeal pancakes!
Pancakes are so delicious, especially when your looking for something sweet in the morning! This recipe blends together the benefits from oats into your traditional pancakes to help make things a little more nutritious!
Oats are a great ingredient to add into to different meals. The popular grain is rich in antioxidants and high in fibre. They work as a perfect cereal to enjoy in the morning in whatever way your want!
At Urban Hippie, we are always trying new things in the kitchen! We love to add in our granola to different recipes to mix up the regular meals you’re used to! Because of this, we decided to use our No Sugar but your So Sweet granola with this recipe for both a flour and a crunch. We blended up the oats and used it with all-purpose flour so that the plain pancakes will have a kick of flavour. Then we also add our whole granola oats into the mix to bring in a fun and sweet crunch!
I think these pancakes are so good, maybe even better than the regular pancakes I make for my family. I really love to top these with some Greek yogurt, fresh berries, and sprinkled granola! This is my favourite breakfast! I make it every weekend, and it’s just so easy!
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Want to try out more recipes? Well you’re in luck, we’re always posting unique recipes on our Urban Hippie blog! Check out our Pumpkin Energy Ball recipe or try making your very own chia jam!
Makes approximately 18 pancakes.
Ingredients
• 3/4 cup (90 grams) oat flour OR 1 cup of No Sugar But You So Sweet Granola pulsed in a food processor.
• 1 cup (130 grams) all-purpose flour
• 2 tablespoons (25 grams) sugar
• 2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3 tablespoons (45 grams) unsalted butter, melted and cooled slightly (plus extra for the pan)
• 1 1/4 cups (295 ml) almond milk (or whole milk)
• 1 cup cooked Urban Hippie Granola oatmeal*
• 1 1/2 tablespoons honey or maple syrup
• 2 large eggs (or flaxseed egg substitute)
Directions
- 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. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
- Heat a pan or griddle over medium heat until it’s nice and hot. Lower to medium.
- Rub the pan generously with butter; Place 1/4-cup scoops of batter onto the pan.
- Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, approx 5 minutes total. Continue with the rest of the batter. You may need to add more butter for each batch.
- Serve the pancakes hot, straight from the pan or freeze and reheat in a toaster oven for the rest of the week.
Oatmeal: Bring 1 cup water and a 1/2 cup of Urban Hippie No Sugar But You So Sweet Granola to a boil and simmer on low for 5 minutes until thick. Let cool.
