There is something inherently cozy about the smell of pancakes wafting through the kitchen on a slow morning. These oatmeal pancakes provide a rustic, wholesome alternative to the traditional variety, offering a dense and satisfying texture that keeps you full well into the afternoon.
Recipe Details
- Yields: 8
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
Ingredients
- 2 eggs
- 40g sugar (3 tbsp)
- 20g honey (1 tbsp)
- 60ml milk (4 tbsp) (or water)
- 120g oat flour (1 cup)
- 1 tsp baking powder
- Raspberry jam (optional)
Instructions
- In a medium mixing bowl, whisk together the eggs, sugar, honey, and milk until the mixture is smooth and well-integrated.
- In a separate bowl, stir the oat flour and baking powder together to ensure the leavening agent is evenly distributed.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Allow the batter to sit undisturbed for approximately 15 minutes; this resting period is crucial for the oat flour to properly absorb the liquid.
- Set your frying pan or griddle over low heat (aim for about a one-third power setting) and let it preheat for 5 minutes. Pour the batter onto the warm surface and cook for 1 to 1.5 minutes.
- When you notice small bubbles forming on the surface, flip the pancakes and continue cooking for another 45 seconds to a full minute until they are perfectly golden.
- Serve the warm pancakes immediately, topped with a generous spoonful of raspberry jam or your favorite fruit spread.
Tips for Success
If you are looking for a dairy-free option, you can easily substitute the milk with water or a plant-based alternative. While raspberry jam is a classic pairing, these also taste wonderful with fresh berries, a drizzle of maple syrup, or even a dollop of Greek yogurt. If you do not have baking powder on hand, a combination of baking soda and a small amount of acid, such as lemon juice, will help the pancakes achieve the proper lift.
We hope you enjoy this hearty and simple addition to your breakfast table!
