In my continuous search for easy to make foods that are also healthy, yummy, filling and sugar-free, I found this recipe for German-style oat pancakes. I tweaked the original version of the recipe a little bit to suit our tastes and they are now a family favorite.
These pancakes are hearty, because of the oats (which is great for my big eating boys), but they are not heavy. And the orange peel gives it a lovely, light sweetness.
Orange Spice Oat Pancakes
- 3/4 cup regular oats (not quick oats), uncooked
- 1/4 cup almond flour **
- 1/2 cup whole wheat flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp dried orange peel
- 1 egg
- 1 cup milk (pick your fave kind of milk!)
- 2 Tbsp oil (I often use half oil, half unsweetened applesauce)
- 1 Tbsp maple syrup (or honey)
** You can also just omit the almond flour and use 3/4 cup whole wheat flour, though I think it’s a bit lighter with the almond flour.
Mix dry and wet ingredients separately, then combine. Stir just until blended. Don’t over mix. Coat hot griddle with cooking spray (I like coconut oil spray). Using a measuring cup, pour 1/4 cup of batter onto griddle. Cook until bubbles start to burst on the first side, then flip.
This makes about 9 pancakes when using the 1/4 cup for measuring the batter. I double, and sometimes triple, the recipe to feed the four of us. I just put any leftovers in the fridge for either the next day or an afternoon snack.
Some neighborhood kids come over and ate the leftovers last time. They declared them the “best pancakes they’ve ever eaten” so I’ll take that as a win!