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Steel-Cut Oat Pancakes

Steel-Cut Oat Pancakes

Nutrition Information (average values, products can vary) for 1/4 batch of pancakes (made with 2% milk, nonfat Greek yogurt, 1/8 teaspoon of salt, and 1 extra tablespoon butter to oil the pan - toppings not included!): 320 calories, 11g fat, 6 g saturated fat, 0 g trans fat, 70 mg cholesterol, 380 mg sodium, 47 g carbohydrates, 7 g fiber, 3 g sugars, 10 g protein.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Servings 4 Servings
Calories 320 kcal

Ingredients
  

  • 1 cup prepared steel-cut oats
  • 2/3 cup milk
  • 2 tbsp. Greek yogurt
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 1/2 tbsp. butter melted (plus additional to oil pan)
  • 1 cup whole-wheat pastry flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 pinch salt

Instructions
 

  • In a medium bowl, mix together the cooked steel-cut oats, milk, yogurt, egg, vanilla and melted butter. If you're using chilled leftover steel-cut oats, heat them in the microwave before adding to the other ingredients to re-loosen their texture. Add the flour, baking powder, baking soda, and salt to the other ingredients, mixing until just combined.
  • Let the batter rest while you heat a large skillet or griddle over medium heat, coated lightly with butter or oil. When the surface is hot, spoon the batter into pancakes of your desired size. When the upper surface is bubbled, and the bottom is golden-brown, flip and continue to cook the second side. Place cooked pancakes in a warmed oven, or on a plate tented with aluminum foil until all pancakes are ready.