Plain pancakes bore me to death. They’re right up there with eating a plain slice of Wonder Bread. No thank you.
Pancakes that use food storage staples and are healthy and tasty? Yes, please!
I’d been wanting to give this recipe a try, and Ellie bringing her baby for a visit provided the perfect opportunity. Her sweetie is now a ranch manager in an area that is truly in the middle of nowhere, so we don’t get to see them and their baby very often. And baby still gets up in the night, so Ellie likes to sleep in. I didn’t have to get up too early to get a breakfast on the table. These pancakes come together pretty quickly.
Oatmeal Pancakes
1 cup quick oats
1 cup water
3 tablespoons coconut oil, melted
2 eggs, separated
½ cup of whole wheat flour
1/3 cup non-fat powdered milk
¼ cup sugar
2 teaspoons of baking powder
¼ teaspoon salt
Preheat a large cast iron or nonstick skillet over medium-high heat.
In a large mixing bowl, combine oats, water, oil, and egg yolks. Beat slightly and allow mixture to stand for 5 minutes. Then beat until well blended. Set mixture aside.
Meanwhile, beat the egg whites until stiff. Set aside.
In a small mixing bowl, combine flour, powdered milk, sugar, baking powder, and salt. Stir until well blended. Then stir this mixture into the oat mixture. After well incorporated, gently fold in the beaten egg whites.
Grease the preheated pan or skillet. Drop batter into the pan. Cook until bubbles appear on the surface and the edges begin to dry. Flip when the bottoms are golden brown, in about 3 minutes. Cook the other side another 2-3 minutes. Keep pancakes warm and continue cooking the remaining batter.
Family reviews: Ellie and I both decided this recipe is a keeper. (No one else was home to try them.) I think I like it better than my Whole Wheat Pancakes, and I like those a lot. Aaron’s sourdough and Swedish pancakes still top my favorites list and probably always will. (Man, the Swedish pancakes he made this morning were absolutely divine. Might have had something to do with fresh raspberries and blueberry syrup.) However, I love that this recipe uses oats, which are a bit healthier with a lower glycemic index. And they help rotate the oats.
Notes: The original recipe called for 2 tablespoons of honey instead of ¼ cup of sugar. I didn’t feel like going downstairs to fetch a new container of honey, so I used sugar instead. I had two nearly identical recipes for oatmeal pancakes, the primary difference being that one didn’t instruct for separating the eggs and beating the whites. Seeing as this recipe had oats and whole wheat, I felt that beating the whites would be essential to a light, fluffy pancake. Ellie agreed this extra step was likely essential to this recipe. And finally, one recipe called for rolled oats while the other recommended quick oats or even ground oatmeal flour. I used quick oats for a pleasing texture without any extra work.
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