Recipe courtesy of Mary Berg
Cinnamon Oat Pancakes
- Level: Easy
- Yield: 12 to 15 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 194
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 134
- Total: 30 min
- Active: 30 min
Ingredients
2 tablespoons unsalted butter, plus more for cooking and serving
1 1/4 cups (162 grams) all-purpose flour
2 tablespoons sugar
1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups (375 milliliters) milk, dairy or oat (see Cook’s Note)
2 teaspoons lemon juice
1 egg
1/2 teaspoon vanilla extract
1/2 cup (125 milliliters) spent oats from Maple Oat Milk, recipe follows
Canola oil, for cooking
Maple syrup, for serving
Maple Oat Milk:
1/2 cup rolled oats
2 1/2 cups cold water
2 to 4 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
1/8 teaspoon kosher salt
Directions
- Place a large nonstick skillet over low heat and add in the butter to melt. Place a sheet pan in your oven and heat it to 200 degrees F.
- In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt and set aside.
- In a small bowl or glass measuring cup, whisk together the milk, lemon juice, egg and vanilla. Stir in the spent oats. Pour the wet mixture into the dry along with the melted butter and stir just to combine, leaving a few lumps in the mix.
- Turn the heat under the pan up to medium and add a little butter and a splash of oil to melt together. When the butter is bubbling, spoon about a 1/4 cup of the batter into the skillet for each pancake and cook until bubbles start to appear on top. Flip once and cook until golden brown. Transfer the pancakes to the warm oven while you continue cooking the batter.
- Serve with butter and maple syrup.
Maple Oat Milk:
- Combine the oats, water, 2 tablespoons of the maple syrup, vanilla, and salt in a blender and blend on high until smooth and creamy, 20 to 30 seconds. Do not process for over 30 seconds as that may cause the oats to produce too much starch and give the milk a funny texture. Strain the oat milk once through a fine mesh sieve and then a second time through the same sieve lined with cheesecloth or a clean kitchen towel. Reserve the spent oats for use in Cinnamon Oat Pancakes. Allow the milk to slowly strain through the towel, gently stirring if needed.
Cook’s Note
Feel free to replace oat milk and spent oats with any other non-dairy milk you make.