Add these healthy Oatmeal Pancakes to your list of quick, kid-approved whole grain breakfasts! These tender, fluffy oatmeal pancakes have all the kid-appeal in the world, and they’re filled with healthy, whole food ingredients we want our kids to be eating. So let’s dig in!
Healthy Oatmeal Pancakes for Healthy Kids
Kids and pancakes. Pancakes and kids. Is there any sweeter match? Pancakes have a bad rap for being pure empty carbs, but these Oatmeal Pancakes break the mold by delivering great nutrition! They’re made from 100% whole grains, including fiber-rich whole wheat flour and rolled oats. Whole grains provide extra vitamins and minerals for your kiddos at breakfast, and they also keep your kids energy levels sustained over time. Top these pancakes with fresh fruit and you have an even more nutrient-dense breakfast!
How to Make Oatmeal Pancakes
Mixing up the batter for these pancakes is just like mixing up any pancake batter… almost. You’ll need to pulse your rolled oats in a blender before you add them to the bowl, so the consistency of the oats matches the rest of your dry ingredients.
(For those averse to creating extra dishes, you can totally get away with just swishing out the blender cup with water afterwards. Dry oats don’t make much mess!)
Once your oats are ground, mix together the remaining dry ingredients, then fold in the wet ingredients, gently. A couple of lumps are OK… under-mixing just slightly actually helps keep your pancakes fluffy.
Ladle your batter into a buttered skillet ¼ cup at a time, and sprinkle each pancake with a few blueberries. When the pancakes start to look dry around the edges, give them a flip. One more minute on the skillet, and they’re ready for your hungry little ones.
Got extra Oatmeal Pancakes? OK right, probably not. BUT if you do, throw them in sandwich bags and freeze them for a snack emergency on another day. They’ll heat back up in just a minute or two in the toaster oven.
- 2 cup oats, dry
- 1 cup flour, whole wheat
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cup milk
- 2 large egg
- 2 tablespoon maple syrup, pure
- 2 tablespoon coconut oil
- 2 teaspoon vanilla extract
- 1 1/2 cup blueberries, frozen
- Place oats into blender and pulse into a flour. Pour into a mixing bowl and add flour, baking powder, salt, and cinnamon. Whisk together.
- Add milk, egg, maple syrup, melted coconut oil, and vanilla to a small mixing bowl and whisk together. Pour into flour and gently stir to combine.
- Spray a large skillet with cooking spray and heat over medium. Once hot, add pancake batter 1/4 cup at a time. Scatter blueberries on top of pancake batter.
- Once bubbly, flip and continue to cook for 1-2 minutes longer. Continue until all batter has been used.
- Serve hot topped with butter and syrup if you like.