Leftover oatmeal pancakes are a wonderful way to use up leftover oatmeal. They are nutty, delicious and wholesome.
These leftover oatmeal pancakes are made with leftover cooked oatmeal. They are deliciously nutty and wholesome.
I used cooked rolled oats to make these leftover oatmeal pancakes, but I see no reason why steel cut oats wouldn’t work just as well, if that’s what you have. I wouldn’t use instant oatmeal, though. It’s not very tasty, and its texture is very different.
The batter is unsweetened, so do serve these leftover oatmeal pancakes with your choice of topping (maple syrup, honey, or a low carb sweetener). If you’re not big on sweetness, I think that these pancakes will be wonderful with melted sweet butter on top.
If these pancake are too high in carbs for you, or if you prefer gluten free pancakes, try my fluffy, tasty almond flour pancakes.
Leftover Oatmeal Pancakes
- 1 cup cooked oatmeal (1/2 cup dry rolled oats cooked in 1 cup water)
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 tablespoon unsalted butter, soft
- 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 1/4 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.