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From the Cook
From the Cook
1/4
Quick Oatmeal Pancakes
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Instructions
1
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Place the first 6 ingredients in a blender and pulse for 30 seconds or until oatmeal becomes fine.
2
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Add the remaining ingredients and pulse to combine, about 15 seconds.
3
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Heat a sauté or grill pan for medium heat and pour 1/4 cup batter for each pancakes. Allow pancakes to cook for 2 minutes or until the top starts to bubble, flip over and cook an additional 30 seconds or until the pancake is cooked through.
4
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Serve with maple syrup, honey, raspberry sauce, chopped nuts, coconut flakes or coconut whipped cream.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Oats First 🌾Lightly toast the oats in a dry skillet for 2-3 minutes before blending to enhance their nutty flavor and create deeper, more complex taste in your pancakes.
- Don't Overmix the Batter 🥣Mix wet and dry ingredients until just combined with visible lumps remaining—overmixing develops gluten and creates tough, dense pancakes instead of fluffy ones.
- Rest Batter Before Cooking ⏱️Let the batter sit for 5 minutes after mixing to allow the oats to fully absorb moisture and the leavening agents to activate, resulting in superior fluffiness and rise.
- Master the Flip Timing 🔄Wait until bubbles form on the surface and edges look set and dry before flipping—this ensures the inside cooks through while the outside develops a golden-brown crust.
- Buttermilk Temperature Matters 🥛Use room-temperature buttermilk rather than cold to ensure even mixing and consistent pancake texture throughout the batch without lumpy streaks.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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