These pancakes are easy to make, filling, and provide all of the good nutrition of oatmeal and oat bran without tasting like oatmeal or having too much of an oatmeal texture. Kids will love them and they will also appeal to traditional pancake lovers.
Health Benefits of Oatmeal and Oat Bran
Oats and oatmeal have been shown to provide all kinds of health benefits. According to eatmoreoats.com, they provide a significant source of dietary fiber and have been shown to low cholesterol for better heart health. Eating oatmeal and oat bran also helps to slow the rise of glucose in the blood and provide a better balance to blood sugar levels. Of course, they also help with digestion and can aid in weight loss when combined with diet and exercise. Eating oatmeal regularly can contribute to an overall healthy lifestyle.
Ingredients and Preparation
This recipe is designed to make four to six large, thick pancakes, but can be modified according to how many people are being served, and personal preferences.
Preparation time varies, but is usually about 20 to 25 minutes. Ingredients needed are:
1 Cup Raw Whole Grain Quaker Oats (available at most grocery stores)
3/4 Cup Complete Pancake Mix
½ Cup 2% Milk
¼ Cup Water
Cinnamon
Sugar
Directions
1. Butter, spray, or oil the bottom of a medium-sized frying pan and place over medium heat.
2. Combine the oats and pancake mix in a large bowl. Add a generous amount of cinnamon and several pinches of sugar.
3. Pour in the milk and water, and stir the batter for about 30-45 seconds until the mixture is thick.
4. Pour a small amount of “tester” batter into the pan and cook. These pancakes take a little bit longer to cook than a regular pancake, so it may take two to three minutes on both sides for the pancake to be done.
5. Make sure the pancake is the correct thickness, and not too runny. If the pancakes are too runny, they will taste more “oaty” and lack fluffiness. Go back and add a little more pancake mix, not more oats, to the batter if it seems to be too runny.
6. Continue pouring batter into the pan, cooking each pancake two to three minutes on both sides, checking on them often.
Serve warm with syrup and butter. They are also great with jam, preserves, or fruit. Strawberries, blueberries, and bananas go best with these pancakes.
This recipe was created by J.C. Olvera and is being published here with his permission for the first time.
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