Oatmeal pancakes with egg are a nutritious and delicious breakfast option that combines the heartiness of oats with the protein of eggs. These pancakes are fluffy, filling, and can be customized with various add-ins. Here’s a simple recipe for oatmeal pancakes that includes eggs:
Oatmeal Pancakes with Egg Recipe
Ingredients:
- 1 cup rolled oats (or quick oats)
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil or melted butter (plus more for cooking)
- Optional add-ins: berries, chopped bananas, nuts, or chocolate chips
Instructions:
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Prepare the Oats:
- In a mixing bowl, combine the rolled oats and milk. Let it sit for about 10-15 minutes to allow the oats to absorb the liquid and soften.
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Mix the Ingredients:
- After soaking, add the egg, honey or maple syrup (if using), baking powder, cinnamon, salt, and vegetable oil or melted butter to the bowl. Mix until well combined. If using any optional add-ins (like berries or nuts), fold them into the batter at this stage.
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Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat and add a small amount of oil or butter to coat the surface.
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Cook the Pancakes:
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
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Serve:
- Remove the pancakes from the skillet and keep them warm while you cook the remaining batter. Serve the pancakes warm, topped with your favorite toppings, such as fresh fruit, yogurt, maple syrup, or nut butter.
Tips:
- Texture: For a smoother texture, you can blend the oats into a flour-like consistency before mixing with the other ingredients.
- Thicker Batter: If the batter seems too thick, add a splash more milk to reach your desired consistency.
- Storage: Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a toaster or microwave before serving.
Variations:
- Savory Oatmeal Pancakes: Omit the sweetener and cinnamon, and add ingredients like shredded cheese, chopped spinach, or herbs for a savory twist.
- Banana Oatmeal Pancakes: Mash one ripe banana into the batter for added sweetness and flavor.
- Protein-Packed: Add a scoop of protein powder or Greek yogurt to increase the protein content of the pancakes.
Enjoy your delicious oatmeal pancakes with egg!
