These pancakes swap regular flour for blended oats, giving you a heartier, more filling pancake with a subtle nutty flavor. The cinnamon comes through just right, and they have a wonderful golden color when cooked. Blend the oats into flour in your blender and the rest comes together just like any other pancake recipe.
Ingredients
- 1½ cups rolled oats, blended into flour
- 2 large eggs
- ¾ cup milk of choice
- 2 tbsp TN maple syrup
- 1 tbsp melted butter or coconut oil
- 1 tsp baking powder
- 1 tsp Ceylon cinnamon
- 1 tsp vanilla extract
- Pinch of Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Blend the oats in a blender or food processor until they reach a flour-like consistency.
- In a bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla.
- Add the oat flour, baking powder, cinnamon, and salt. Stir until just combined. Do not overmix.
- Heat a skillet over medium heat and add a small pat of butter.
- Pour about ¼ cup of batter per pancake. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for 1 to 2 more minutes.
- Serve stacked with maple syrup and fresh fruit.
Notes
- For a fluffier pancake, separate the eggs. Mix the yolks into the batter, then gently stir in the whipped whites at the end.
- Add mashed banana or a handful of dark chocolate chips to the batter for a fun variation.
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