Name: Sourdough Oatmeal Pancakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 1/2 tsp Vanilla Extract; 3 Tbs Melted Butter; 1 1/2 C Whole Rolled Oats or Oat Flour; 1 C Sourdough Discard; 4 Tbs Maple Syrup; 2 Large Eggs; 3 1/4 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp fine Sea Salt; Stewed Apples; Bananas, berries, butter, nuts or simply with maple syrup; 3/4 C + 2 Tbs Milk

Oatmeal Pancakes

What ingredients do I need to make Oatmeal Pancakes?

Can I use steel-cut oats instead of rolled oats?

How do I cook the oatmeal for the pancakes?

How do I prevent my oatmeal pancakes from being too dense?

How should I store leftover oatmeal pancakes?

Can I freeze oatmeal pancakes for meal prep?

Made with oats and sourdough discard, these pancakes can be made ahead and rested overnight or whipped up the same day. Mix em' in a blender or in a bowl! Light, fluffy and full of flavor, these sourdough oat pancakes are freezer friendly too! This recipe is vegetarian, and easily dairy free.

Milk

Eggs

Wheat

Mediterranean

Vegetarian

Extracts

milliliter

vanilla extract

Butter & Margarine

gram

butter

Cereals

rolled oats

Bread

sourdough bread

Syrup

maple syrup

eggs

Rising Agents

baking powder

baking soda

Seasonings

sea salt

Fresh Fruit

apple

banana

milk

Water

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Dietary Fiber

Sugar

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Vitamin K

Choline

Copper

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Iodine

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Sourdough Oatmeal Pancakes

Baking Goods

Dairy

Meal

Bakery

Condiment & Toppings

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Sourdough Oatmeal Pancakes

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