My kids used to love oatmeal. My oldest would ask for it, literally for every meal. And then one day it was like a switch went off and she started hating oatmeal. Such a sad day! But, the good news is, these pancakes can literally be a gateway to having your kids enjoy oatmeal. One of the ingredients is cooked oatmeal, and I think it has a cooked oatmeal taste to them, in a super yummy delicious way! Sometimes giving your kids a food in a different recipe that they are more familiar with is the ticket to getting them to enjoy it! These Super Amazing Oatmeal Pancake Recipe is a winner at our house.
The original recipe is part of a series of recipes from Produce For Kids, with great ideas for eating more fruits and vegetables. Pancakes are a great food to serve at breakfast to pair fruit with. You can slice or dice it and serve it on top, you can juice it and make it part of a syrup, you can include the fruit in the pancakes – so many ways! We try to serve seasonal fruit with our pancakes. This recipe is delicious with berries, but if they aren’t in season, you can serve them with diced apples and cinnamon, or peaches and apricots, or in the Winter months they are delicious as orange pancakes!
Sometimes instead of maple syrup, we drizzle pure honey on our pancakes. You really don’t need much because honey is so sweet.
Why is oatmeal so good for you??
- Has a high fiber content – helps remove cholesterol from the blood stream
- Enhance the immune system’s response to infection.
- Can help stabilize blood sugar
- Whole grains have been shown to help reduce the risk of childhood asthma
- 1/4 cup flour, whole wheat
- 1/4 cup flour, all-purpose
- 1/4 cup oats, dry
- 1/4 cup cranberries, dried
- 1/4 cup apricots, dried
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1 1/2 cup oats, dry
- 1 tablespoon coconut oil
- 1 cup slices nectarine
- 1 plum
- 1 tablespoon honey
- Heat oven to 200° F. Combine flours, 1/4 cup dry oats, dried cranberries and apricots, baking powder, and salt in a large mixing bowl.
- Cook more oatmeal (in addition to the dry oatmeal) to yield 1 1/2 cups.
- In a separate bowl, whisk together egg and milk; stir in the 1 1/2 cup cooked oatmeal until just incorporated. Mix oatmeal with dry ingredients, stirring gently; don’t over mix. Consistency should be that of thick pancake batter; if needed, add more milk or whole-wheat flour, a little at a time, as needed.
- Put a large skillet or griddle over medium heat. When a few drops of water skid across the surface, add a very thin film of oil and let it become hot. Spoon out the batter, to make desired size pancakes.
- Cook until bubbles form on the top, about 2-3 minutes. Carefully flip over pancakes and cook until they’re browned on each side, 2-3 minutes more. As they finish, put them on a plate and hold in the oven while cooking remaining pancakes.
- Serve with fresh fruit and honey.