Oat Pancakes

Start your mornings on a wholesome note with these fluffy and nutrient-packed Oat Pancakes! Made with a hearty mix of rolled oats and whole wheat flour, these pancakes are naturally elevated with hints of cinnamon and lightly sweetened with honey. A homemade buttermilk substitute using apple cider vinegar gives them an irresistible tang, while melted butter adds a subtle richness to every bite. Quick to prepare and easy to cook, this recipe is perfect for busy weekdays or relaxed weekend brunches. Serve them warm with your favorite toppings—think fresh fruit, a drizzle of maple syrup, or a dollop of creamy Greek yogurt—for a breakfast that's as satisfying as it is nourishing. Both healthy and delicious, these oat-based pancakes are bound to become a family favorite!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Rolled oats
• 1 cup Whole wheat flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1.5 cups Milk
• 1 tablespoon Apple cider vinegar
• 1 large Egg
• 2 tablespoons Honey
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsalted butter, melted
• 0 Cooking spray or additional melted butter for greasing the pan

Directions

Step 1

In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.

Step 2

In a separate bowl, mix the milk with the apple cider vinegar and let it sit for about 5 minutes to curdle slightly, creating a buttermilk substitute.

Step 3

Add the egg, honey, vanilla extract, and melted butter to the milk mixture. Whisk until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.

Step 5

Let the batter rest for about 5 minutes to allow the oats to soak slightly and thicken the batter.

Step 6

Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or additional melted butter.

Step 7

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear slightly dry, about 2-3 minutes.

Step 8

Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.

Step 9

Repeat with the remaining batter, greasing the skillet as needed.

Step 10

Serve warm with your choice of toppings such as fresh fruit, maple syrup, or Greek yogurt.

Nutrition Facts

Serving size	680.6 grams (680.6g)

Amount per serving	% Daily Value*
Calories	1248

Total Fat 42.70g	55%
Saturated Fat 21.90g	110%
Polyunsaturated Fat 0.30g
Cholesterol 281mg	94%
Sodium 2927mg	127%
Total Carbohydrate 170.20g	62%
Dietary Fiber 12.60g	45%
Total Sugars 19.40g
Protein 44.90g	90%

Vitamin D 202IU	1010%
Calcium 566mg	44%
Iron 10mg	58%
Potassium 1152mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 14.4%

Carbs: 54.7%