I can’t be the only one right? I mean, if it’s a choice between making pancakes at 6:30 am, or 10 pm, apparently I’m the kind of person who chooses 10 pm. “I’m just trying to be organized”, and “I’m just trying to get ahead of things by a day or two”. Really? Truth is that I’m just not a morning person, and making pancakes before coffee is just not really a thing for me. “But why pancakes?” I hear you ask. Yes, there are less labor intensive breakfast options. But pretty much nothing makes my little man as happy as pancakes, as you may remember from my baby pancakes post. Seriously, he does this happy squeaking noise and this face that we affectionately call “cheese face” (because he also loves cheese enough to do the face), and there’s nothing that makes my morning like that face. So here I am, almost 10:15 at night, just waiting for the pancakes to cool so that I can put them in the fridge for the morning.
Way back before I had a baby, I used to do a “low-carb” type thing after the holidays until I’d lost the extra weight. No bread, white potatoes, white rice, pasta… It doesn’t sound that much fun, but it does the trick, along with calorie counting and working out. Along the way I’ll admit I got bored of kale chips and baked egg cups, and I decided that low carb might not be as important as “better carb”, at least on occasion, as long as those pesky calories still got counted! So I went digging, and found what has turned out to be one of my family’s favorite breakfasts – oat pancakes. I can’t remember where I found the original recipe from, but I do remember that it took some locating. Between all the “grind the oats, then… then… then…” or the list of odd ingredients that seem to so frequently accompany gluten free or other “healthy” recipes, it seemed like I would have to give up on the idea of simple, fluffy pancakes. Until I found what seemed to good to be true. 4 ingredients, all of them completely normal, and a blender. Done! Since then, I’ve experimented with a few variations, and all of them have been surprisingly successful. The one caveat I will make is that these are not sweetened. At all. You could do if you wanted to, I’m sure. I just haven’t done it, and personally have felt no need to. I normally like my pancakes with fruit, and my husband would cover his in syrup either way, so it hasn’t even come up for us.
One batch is typically about right for one person. At least, one fully grown person. Or my toddler. OK, slight exaggeration. He normally eats 1/4 to 1/2 a batch, depending on how hungry he is. The rest keep well in the fridge for a couple of days, and I’m pretty sure they’d freeze well between pieces of parchment paper. I’ll let you know if/when I get around to making enough to try that. I like to make these in a non-stick pan (which will eventually be a non-stick griddle, when our house eventually gets finished!), and I’ve found that by doing that, you don’t need any oil at all. The oil actually made them a little worse. Not bad, just not as good.
For 1 person: put 1 egg, 1/2 cup oats, 1/4 cup milk and 1/2 tsp baking powder in a blender, and blend until smooth. Leave to rest for at least 5 minutes, to give the baking powder a chance to activate. (If you cook them too early, the first ones will be a little flat, but they’ll still be OK). Heat pan on low-medium heat. Pour or ladle in batter to required size and cook for a few minutes. You’ll know when the first side is done, because it will release easily from the pan. If it’s sticking, it isn’t done yet. I speak from experience… You can also look for the large air bubbles – they’re usually a decent indicator that it’s almost ready to flip. Flip the pancakes, and cook on the other side for 1-2 minutes. Done!
You can make pretty much any variation of these that you want. Just add whatever extra ingredients you want after blending. So far we’ve tried blueberry, chocolate chip, cranberry/orange and lemon/poppy seed, all of which worked really well. I’ve also used these as a way to hide vegetables – not from my toddler, but from my 41 year-old husband. Really. Just add 1/2-1 zucchini to the blender, and they’ll never know the difference. I hope you enjoy them!
Super easy oat pancakes
- 1 egg
- 1/2 cup oats
- 1/4 cup milk
- 1/2 tsp baking powder
- Blend all ingredients until smooth. Leave to rest for at least 5 minutes.
- Heat non-stick pan over low-medium heat.
- Pour or ladle batter into pan. Cook for 3-5 minutes, until large bubbles appear and the pancake releases easily from the pan.
- Flip and cook on the other side for 1-2 minutes.
- Add in other ingredients after blending: e.g. blueberries, chocolate chips etc.
- To easily be used to hide vegetables from your toddler or husband(!) – add 1/2 – 1 zucchini or other squash to blender with other ingredients. Alternatively, add winter squash (pumpkin, butternut, acorn etc) or sweet potato puree to the blender.