These pancakes are the perfect answer to leftover cooked oatmeal. My kids appetites are so unpredictable and I hate wasting food. I loved how these whole grain pancakes came out using our leftovers. Serve with fresh fruit and maple syrup.
Leftover Oatmeal Pancakes
Servings
18 Servings
Ingredients
- 3/4 cup oat flour pulse 3/4 cup rolled oats into a food processor or spice grinder until finely ground
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 tablespoons unsalted butter melted and cooled slightly (plus extra for the pan)
- 1 1/4 cups milk
- 1 cup cooked/letover oatmeal any flavor
- 1 tablespoon unsulphured not blackstrap molasses or 1 tablespoon honey
- 2 large eggs
Instructions
- Whisk the oat flour, whole wheat flour, sugar, baking powder and salt together in a large bowl.
- In a smaller bowl, whisk the melted butter, milk, cooked oatmeal, honey or molasses and eggs together until thoroughly combined.
- Gently fold the wet ingredients into the dry ingredients. The batter should will be slightly thick.
- Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter. Working quickly, pour 1/4-cup mounds of batter onto the pan, 2 or 3 at a time (don’t overcrowd). Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
- Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. You can even refrigerate or freeze leftovers and microwave to heat them.
You can use dairy free milk and dairy free butter
How to make this dairy free?