These oatmeal pancakes are made with leftover cooked oatmeal. They are deliciously nutty and wholesome. I used cooked rolled oats, but I see no reason why steel cut oats won’t work just as well.
Serve these leftover oatmeal pancakes with maple syrup or a little honey – the batter is completely unsweetened, so they do require a topping.
- 1 cup cooked oatmeal (1/2 cup dry rolled oats cooked in 1 cup water)
- 1 large egg
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 tablespoon unsalted butter, soft
- 2 tablespoons warm maple syrup
- In a medium bowl, mix together the cooked oatmeal, egg, vanilla, cinnamon, kosher salt and baking soda.
- Heat a double-burner griddle over medium heat, about 4 minutes. Brush the hot griddle with the butter. Pour the batter into the griddle, measuring ¼ cup batter per pancake.
- Cook about 4 minutes on the first side, or until bubbles appear on the tops of the pancakes and edges are becoming dry. Carefully flip and cook 3-4 minutes on the other side, until golden-brown and set. Serve with warm maple syrup.