This Oatmeal Pancake recipe makes thick, fluffy and soft oatmeal pancakes, perfect topped with pecans, banana and drizzled with maple syrup for breakfast!
OATMEAL PANCAKES RECIPE
1/2 Cup / 50g Oats
1 Cup / 250ml Milk
2 Tbsp / 30g Butter
1 Cup / 125g Flour
2 tsp Baking Powder
3 Tbsp Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
1/4 Cup Pecans
2 Tbsp Brown Sugar
1 Tbsp Butter
Measure out the oats and add them to a large mixing bowl.
Pour over the milk and stir to combine. The milk will help to hydrate the oats before the other ingredients are incorporated.
Melt the butter in the microwave or in a small saucepan over low heat.
Add the melted butter and egg to the mixing bowl with the oats and milk. Use a whisk to combine the ingredients together well.
Add the dry ingredients to the mixing bowl, the flour, baking powder, sugar, cinnamon and salt.
Fold the pancake batter together with a wooden spoon. Make sure not to over mix here, stop as soon as you no longer see any dry flour. The pancake batter will have a few small lumps, this isn’t a problem.
Heat a frypan or cast iron pan over medium low heat.
When it’s hot add a tsp of butter and 1/3 cup of pancake batter. The pancake batter will spread on its own.
Leave the pancake to cook for about 3-4 minutes or until bubbles appear and start to pop in the center. Make sure to check a few times that it isn’t getting too much colour and adjust the heat.
Flip the pancake over and cook on the other side for another 2-3 minutes.
Repeat with the remaining batter. You should get about 8 pancakes.
Serve the pancakes stacked high with your favourite toppings!
To make the candied pecans add the butter, brown sugar and pecans to a frypan. Heat over medium heat for 3-4 minutes or until the sugar has melted and formed a sticky sauce over the pecans. Leave to cool for a few minutes before serving.