Leftover Oatmeal Pancakes

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Leftover Oatmeal Pancakes

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.

Leftover Oatmeal Pancakes
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Yield: 2 servings
Ingredients
  • 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
Instructions
  1. In a medium bowl, mix together the cooked oatmeal, egg, vanilla, cinnamon, kosher salt and baking soda.
  2. 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.
  3. 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.
Nutrition Per Serving
Serving size: 3 pancakes plus 1 TBS maple syrup; Calories: 378; Fat: 23g; Carbohydrates: 34g; Sugar: 12g; Sodium: 503mg; Fiber: 5g; Protein: 12g

Leftover Oatmeal Pancakes

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