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

Vegetarian

Mediterranean

Gluten Free

Cereals

gram

rolled oats

Butter & Margarine

butter

Extracts

milliliter

vanilla extract

Canned Fruit

cooked apples

Bread

sourdough bread

Syrup

maple syrup

Rising Agents

baking powder

Fresh Fruit

banana

baking soda

eggs

Seasonings

sea salt

milk

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Dietary Fiber

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Magnesium

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Choline

Water

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Sugar

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Manganese

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

These healthy, hearty, and delicious pancakes are a breakfast favorite! We like to keep a stash in the freezer for busy weekday mornings!

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Sourdough Oatmeal Pancakes

Meal

Dairy

Baking Goods

Produce

Bakery

Condiment & Toppings

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