I went on an oat buying binge a while back for no other reason than I kept forgetting I didn’t need to buy more. After getting sick of eating oatmeal, oat muffins, and on the verge of being over oatmeal cookies, I decided to give making oat pancakes a try. It was ridiculously easy. These aren’t very sweet, which meant I could add whatever I wanted to them or eat them whenever. They also provided a filling breakfast for almost a full week. One thing to note, they do not expand very much, so make sure they are the size you deserve. Enjoy!
1 cup old-fashioned rolled oats
1 cup milk, regular or non-dairy
2 large eggs
1 Tablespoon unsalted butter, plus more for cooking
1 Tablespoon granulated sugar
2/3 cup flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon, optional
Whisk oats and mil together in a large bowl. Let stand for 10 minutes so the oats soften.
Melt butter and set aside to cool
Add butter, eggs, and sugar to the oats, then whisk. Add flour, baking powder, kosher salt an cinnamon. Whisk until just combined; do not over-mix.
Let stand five minutes.
Heat cast iron or nonstick skillet over medium-high heat. Add butter and coat pan. Drop batter into pan. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about three minutes. Flip and cook until the other side is golden-brown, about two to three minutes.
Serve immediately or keep refrigerated in an airtight container for up to five days or frozen for up to two months.