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.
- 18 pancakes ServingsServings
- 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
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.