Oatmeal Pancakes

Why Oatmeal Pancakes Are Amazing

1. Healthiness: Oatmeal pancakes are a nutritious choice due to their fiber content and vitamins. One of the many reasons we love oat based recipes like our Overnight Oats, Pumpkin Baked Oatmeal, or Blueberry Oatmeal Muffins.
2. Distinct Flavor: The mixture of oat flour, whole wheat flour, and all purpose flour yields a subtle nutty and earthy taste to these pancakes. With a hint of coconut oil, this flavor combo is divine!
3. Satiety: Thanks to the whole grains, they provide long-lasting energy and keep you full. A satisfying breakfast option to have on hand.
4. Freezer Friendly: Whether you decide to freeze the dry mix or make a large batch of pancakes and freeze them for busy mornings, this recipe is super handy. We love making extras and freezing all of our pancake recipes like our Zucchini Pancakes and Healthy Pumpkin Pancakes.
5. Great for Kids: Oatmeal pancakes are a great recipe for 1 year olds or little eaters. They are easy for little gums and full of nutrition.

Oatmeal Pancake Mix Ingredients

This recipe is to help you make up a large batch of dry mix to keep on hand. Store it in the refrigerator or freezer so you can whip up Oatmeal Pancakes any time you want. Here are the main ingredients:

Ingredient Notes:

Oil – I use coconut oil because I like the hint of sweetness it adds. You could use any other tasteless oil like avocado oil or grape seed oil. Vegetable oil will work but is more processed.

Flour – The secret to making a fluffier pancake is using the white whole wheat flour variety, which is now available in most major grocery stores. Important: If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour in it’s place.

Oats – Quick oats will work fine in this recipe. I chose to use rolled oats because they are less processed, though. Regardless of which oats you use, make sure you blend/process them until they are a fine flour. We’ll show you how to do this below.

When you’re ready to make a batch of pancakes with your mix, you’ll also need an egg and whole milk (or plain dairy-free milk) on hand.

How to Make a Large Batch of Oatmeal Pancake Mix

Perhaps the most important part of making Oatmeal Pancakes is grinding up the oats into an oatmeal flour.

You can use a blender, food processor, or a coffee grinder to grind the oats into flour. Here’s how:

• Blender or Food Processor: Add the oats to the blender or food processor and pulse until you achieve a fine, powdery consistency. Stop and scrape down the sides as needed to ensure even grinding. This method may take a minute or two.
• Coffee Grinder: If you have a clean coffee grinder, you can use it specifically for grinding oats into flour. Just add the oats and grind until you have a fine flour.

Storing the Pancake Mix

This mix will make about 10 cups all said and done. Think of it like a homemade (but healthier) Bisquick mix. I store it in a Pop Top Airtight Container for easy access.

There are multiple ways to store Oatmeal Pancake Mix. Here are the best ways to store whole grains like our pancake mix, according to MasterClass:

1. Store the dry mix for 1-3 months in a cool, dark place in the pantry or cabinet.
2. Store the dry mix in the refrigerator for up to 6 months.
3. Freeze the dry mix for up to 12 months or so. It’s best to freeze in a freezer bag and squeeze out as much air as possible for this method.

Making Oatmeal Pancakes

Now that you have a large batch of Oatmeal Pancake Mix ready to go whenever you want them, here is how you actually make the pancakes.

1. For a batch that yields about 8 pancakes, whisk together:

• 1 cup of dry mix
• 1 large egg
• 2/3 cup whole milk (sub: plain dairy-free milk)

Scale up this recipe as much as you want.

2. Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using about 1/4 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown.

How to Serve Oatmeal Pancakes

Aside from the obvious partners in crime (maple syrup and butter), we’d highly recommend topping them Maple Whipped Cream and/or with Strawberry Freezer Jam.

Serve with a side of Oven Baked Bacon for the perfect sweet and savory combo.

Or, if you’re trying to stick with the “healthy” theme, serve these with a Baked Omelette or Cheddar Chive Egg Bites and our Classic Fruit Salad instead.