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I make oatmeal pancakes almost every Saturday morning I’m home, but it took me a while to find a recipe I really like.
I started with this online recipe, but I tinkered with it because I thought the original recipe was bland. Where are the spices?
The recipe has evolved over the years. I now use oat milk in my morning cereal, so I use it in the pancakes, too. I’ve also been experimenting with nut oils in baked goods: walnut and macadamia oils, in particular. They lend a depth of nutty flavor that I find particularly appealing in the pancakes.
Makes nine 4-inch pancakes. (I eat three at a time, so I get three breakfasts out of this recipe. I double or triple the recipe when I’m cooking for a group.)
- 3/4 cup white whole wheat flour (I use Trader Joe’s.)
- 3/4 cup quick cooking oats
- 1 tbsp. white sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. powdered ginger
- 1/2 tsp. cinnamon
- 1 cup oat milk (You can find oat milk at Whole Foods and other grocery stores, but I buy it by the case at Amazon because it’s generally less expensive. If you aren’t into the dairy-free angle, you can use milk or buttermilk.)
- 1 tsp. vanilla extract
- 2 tbsp. walnut, macadamia, or vegetable oil
- 1 egg
Mix all the dry ingredients in a medium bowl. In a small bowl, beat the egg and mix in the oil and vanilla. Blend in the milk with the dry ingredients, and then add the egg mixture. Stir well.
For each pancake, pour a scant quarter-cup of batter on a warm griddle; flip to brown on both sides.
I like to put maple syrup (not that “pancake syrup” garbage) and walnuts on my pancakes. Fresh berries are good, too.
Update December 18. 2016: Increased amounts for flour and oats to 3/4 cup (from 2/3 cup) and milk to 1 cup (from 3/4 cup). I’ve been making the recipe like that for months, and the increased amounts consistently yield nine pancakes.