If you’re just starting out in the kitchen and want to learn how to cook something easy and tasty, an oatmeal pancake recipe is a great choice.
I know cooking can seem a bit daunting at first, but trust me, this recipe is straightforward and foolproof.
I’m going to walk you through each step, keeping things simple and clear.
These pancakes are not only delicious but also a healthier option for breakfast or any meal, really.
So, let’s get started on this cooking, and I’ll show you just how easy and fun it can be to make oatmeal pancakes.
Ingredients:
Gathering your ingredients is the first step in the magical process of cooking.
For this oatmeal pancake recipe, you’ll need:
- 120g rolled oats – The heart and soul of our pancakes, providing a lovely texture and a nutritional boost.
- 250ml milk – You can use any variety you prefer, be it full cream, skim, or even a plant-based alternative like almond or oat milk.
- 1 large egg – This will help bind our ingredients together, giving our pancakes structure.
- 15ml vegetable oil – For a hint of fat without overpowering the other flavours.
- 5ml vanilla extract – A dash of vanilla adds a subtle sweetness and aroma.
- 10g baking powder – Our leavening agent, ensuring our pancakes are fluffy and light.
- A pinch of salt – To balance and enhance the overall flavour.
- 30g sugar (optional) – If you prefer your pancakes a bit sweeter.
- Butter or oil for cooking – To ensure your pancakes don’t stick to the pan.
Equipment:
Before we dive into the cooking process, make sure you have the following tools at hand:
- Blender or food processor
- Large mixing bowl
- Frying pan or griddle
- Spatula
- Measuring cups and spoons
- Ladle or large spoon for pouring batter
Instructions:
Preparing the Batter:
Blend the Oats:
- Place the 120g of rolled oats in your blender or food processor.
- Blitz until you achieve a fine, flour-like consistency.
Mix Wet Ingredients:
- In a large mixing bowl, whisk together the 250ml milk, 1 large egg, 15ml vegetable oil, and 5ml vanilla extract until well combined.
Combine Dry and Wet Ingredients:
- Gradually add the ground oats, 10g baking powder, and a pinch of salt to the wet mixture.
- Stir until just combined, being careful not to overmix. A few lumps are okay.
Cooking the Pancakes:
Preheat Your Pan:
- Place your frying pan or griddle over medium heat.
- Add a small amount of butter or oil and let it melt or heat up.
Pour the Batter:
- Use the ladle or large spoon to pour batter onto the hot pan, forming circles about 10cm in diameter.
Cook Until Golden:
- Cook for about 2-3 minutes on one side, or until you see bubbles forming on the surface and the edges look set.
- Flip carefully with a spatula and cook for another 2-3 minutes or until golden brown.
Serve Warm:
- Transfer the cooked pancakes to a plate.
- Continue with the remaining batter, adding more butter or oil to the pan as needed.
Serving Suggestions:
Toppings:
- Fresh fruits like banana slices, berries, or chopped apples.
- A drizzle of honey, maple syrup, or a dollop of yoghurt.
- A sprinkle of cinnamon or nutmeg for extra warmth and flavour.
Sides:
- Serve alongside a cup of freshly brewed tea or coffee.
- A side of scrambled eggs or crispy bacon for a hearty meal.
Tips for Success:
- Consistent Heat: Keep your pan at a medium heat to avoid burning the pancakes.
- Fresh Ingredients: Ensure your baking powder is not expired for the fluffiest pancakes.
- Experiment: Feel free to add nuts, chocolate chips, or blueberries to the batter for added texture and flavour.
This recipe is perfect for a leisurely weekend breakfast or a special treat during the week.
So, congratulations on making a delicious meal and taking another step in your culinary journey!