Breakfast

Smitten Kitchen : Oatmeal Pancakes is for Breakfast.

Smitten Kitchen : Oatmeal Pancakes takes several minutes to prepare.

Smitten Kitchen : Oatmeal Pancakes takes several minutes to cook.

Smitten Kitchen : Oatmeal Pancakes makes 15 servings.

The ingredients for Smitten Kitchen : Oatmeal Pancakes are:

Makes about 18 pancakes

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour (i used whole wheat)
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk (i used regular almond milk)
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Here is how you make Smitten Kitchen : Oatmeal Pancakes:

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I?ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. 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. We also found these to reheat surprisingly well the next morning, again in a low oven.Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.* Make oatmeal, if you don?t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You?ll have some extra oatmeal, which you can eat while you?re cooking.Number of Servings: 15Recipe submitted by SparkPeople user CATERPILLAR1985.

The nutritional information for Smitten Kitchen : Oatmeal Pancakes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 97.4

• Total Fat: 3.9 g
• Cholesterol: 34.9 mg
• Sodium: 202.8 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 1.9 g
• Protein: 3.0 g