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oatmeal pancakes recipe Cinnamon-Speckled Stack with Apple Ribbons
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
- Diet: General (options for Gluten-Free, Dairy-Free, Vegan, Lower Sugar, High-Protein)
Description
The article describes an easy and wholesome oatmeal pancakes recipe, offering a cinnamon-speckled stack with apple ribbons for a hearty and family-friendly breakfast that’s quick to prepare. This recipe transforms everyday oats into a fluffy, flavorful stack, perfect for busy mornings.
Ingredients
- 1 cup (90 g) rolled oats
- 1 cup (240 mL) milk
- 1 large egg
- 1 tbsp (15 mL) maple syrup or honey
- 1 cup (120 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 0.5 tsp (2.5 g) ground cinnamon
- Pinch of salt
- 2 tbsp (30 mL) melted butter or coconut oil
- 1 apple, thinly sliced for ribbons
Instructions
- Soak Oats: In a large bowl, combine 1 cup (90 g) rolled oats and 1 cup (240 mL) milk. Let sit for 5 minutes; you’ll notice them softening slightly as they absorb the liquid.
- Mix Wet Ingredients: Whisk in 1 large egg, 1 tbsp (15 mL) maple syrup, and 2 tbsp (30 mL) melted butter or coconut oil into the oat mixture until everything looks evenly combined and glossy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 1 cup (120 g) all-purpose flour, 1 tbsp (15 g) baking powder, 0.5 tsp (2.5 g) ground cinnamon, and a pinch of salt. Ensure no clumps remain.
- Create Batter: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix (a few lumps are okay, this keeps the pancakes tender). Give the batter a good 5-minute rest after mixing for fluffiness. The batter should be thick but pourable; if too thick, add milk 1 tablespoon at a time until desired consistency.
- Cook Pancakes: Heat a lightly oiled 10-inch non-stick pan or griddle over medium heat (about 325 F or 160 C). Pour 0.25 cup (60 mL) of batter per pancake. Cook until bubbles form on top and the edges appear set (2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Prepare Apple Ribbons: While pancakes cook, thinly slice 1 apple using a mandoline or sharp knife. For a softer topping, quickly sauté the ribbons in a tiny bit of butter or coconut oil for 1-2 minutes until slightly translucent.
Notes
To keep pancakes tender, do not overmix the batter (a few lumps are okay). Resting the batter for 5 minutes after mixing improves fluffiness. For quicker morning prep, combine all dry ingredients beforehand or prepare wet ingredients the night before and mix with dry in the morning. If batter is too thick, add milk 1 tablespoon at a time until desired consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180 calories
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg