High-Fiber Oatmeal Pancake, for Every Season

 

There is nothing I love more than a pancake...well, except maybe a waffle. Okay, I love a pancake or a waffle smothered with toppings (truly another iteration of my love of sauces). I really just need a vehicle for the fun things on top. I digress.

I’ve been making this oatmeal-based pancake for years now, and I’m happy to report it’s designed for modifications. In the summer, I’ll add rose water, blueberry compote, or fresh figs. During PSL season, pumpkin spice and pureed pumpkin. In the winter, I incorporate applesauce or pomegranate seeds. YOU CAN LITERALLY DO NO WRONG. Perhaps you’re not a pancake lover, and waffles are more your speed. I use this exact recipe with my waffle maker, and it’s perfect every time. 

A side note on oatmeal: I like using oatmeal because I’m all about that fiber life 💩. If that’s not your vibe, I loved this comprehensive pancake guide from NYT Cooking. 

Late summer vibes with fig compote, Greek yogurt, balsamic glaze, and cinnamon.

Late summer vibes with fig compote, Greek yogurt, balsamic glaze, and cinnamon.

 
 

The Pancake / Waffle

This serves one “regular-sized” pancake/waffle but you can absolutely double/triple the recipe and make more. The toppings are truly the pièce de résistance. Live your best life, syrup and all.

INGREDIENTS

  • ⅓ cup rolled oats OR ¼ cup pre-ground oat flour

  • ½ teaspoon baking powder

  • ¼ teaspoon pumpkin spice spice or cinnamon (this depends on flavor preferences) 

  • Generous pinch of Kosher salt

  • 1 egg

  • ¼ cup milk (regular or non-dairy of your choice) 

  • ½ teaspoon vanilla extract

  • 1 tablespoon chia seeds (optional)

Other additions for pancake pizazz:

  • 1/4 cup applesauce 

  • 1/4 cup chia pudding (this one is my all-time favorite) 

  • 2-3 tablespoons pumpkin puree

Optional toppings:

  • Maple syrup or honey  

  • Your favorite yogurt, or other creamy dairy like mascarpone or crème fraîche

  • Fresh fruit like berries, apples, bananas 

  • Nut butter (peanut, almond, sunflower, cashew, hazelnut) 

  • Chocolate chips (!) 

  • Coconut flakes 

  • Jam/compote 

  • Balsamic glaze (unconventional, and delicious)

INSTRUCTIONS

  1. Place all dry ingredients (rolled oats, spices, salt, baking powder) in a food processor (you can use a blender, Magic Bullet, coffee bean grinder). Pulse to form a fine powder. If you’re using pre-ground oat flour, you don’t need this step. Instead, you can combine all the wet and dry ingredients in one bowl.

  2. In another bowl, combine egg, milk, chia seeds, and vanilla. Whisk to combine. If you’re using any extra ingredients (like chia pudding, pumpkin puree, or applesauce), fold in now. 

  3. Add dry ingredients to the wet mixture. Mix batter until combined and smooth (careful not to over-mix). 

  4. Lightly coat a nonstick pan with butter or a neutral-flavored oil (like coconut or vegetable). Over medium-low heat, place batter in the middle of the pan and cook until bubbles form, ~3-4 minutes. Gently flip the pancake and cook for another 2-3 minutes.

  5. Slide the pancake onto a plate. Go to town with your toppings.

 
EatsRebecca LeeSnacks