Saturday morning is pancake morning in our house.
We all look forward to the day’s relaxed start, and even though I’m kept on my feet flipping and frying our breakfast, I like not feeling rushed to get any pressing tasks accomplished.
Pancake time is decompression time.
I’m pretty sure that a major factor in enjoying our Saturday morning breakfast so much is the fact that pancakes are just plain yummy. They are the perfect morning treat.
During the last few years, I would always make our pancakes with sourdough starter and whole wheat flour. Sometimes I’d throw in some buckwheat.
But I recently tried something new, and we’re all hooked: pancakes made almost completely from rolled oats. Stop the train friends, I’m telling you. If you like pancakes, you have to give these a try!
I still love sourdough pancakes and make them once in a while. But these? They take pancakes to a whole new level.
They are crisp on the outside and soft on the inside with a naturally sweet flavor from all those yummy oats.
And when I say they stick to your ribs, they really do! They are very filling.
A nice bonus is that if your family is gluten-free or are cooking for someone who is, these will work perfectly! You can even buy gluten-free oats to be sure there’s no cross-contamination if it’s a serious concern.
I make these in a big batch because I’m feeding so many people. Some of these people may be small, but they eat more than I do. They can’t stop doing this thing called growing. Alas.
You can easily take my recipe and divide it in half if your family is smaller, or make my big batch and reheat them the next day for a super easy breakfast. I often do that for our rushed Sunday mornings.
Stick-To-Your-Ribs Oatmeal Pancakes
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- 8 cups rolled oats
- 6 cups raw milk, buttermilk, plain kefir, or other nondairy milk (I use raw milk)
- 6 eggs
- 2 t. vanilla extract
- 4 T. coconut flour (purchase here or here)
- 1 t. salt
- 2 t. baking soda
- 1 t. nutmeg
- 1 T. cinnamon
- 1 cup fruit, like berries or chopped apple (we love ours with blueberries), optional
- Heat stable fat for frying (I often use palm shortening found here or here)
- The night before breakfast, in a large glass or stainless steel mixing bowl, combine the oats and milk. Cover and let soak overnight.
- In the morning, add the eggs to the oats and milk and mix with an electric mixer on medium speed until the oats have broken up some, then stir in vanilla.
- Mix the coconut flour, salt, baking soda, and spices and gently stir in until well mixed.
- Stir in the fruit, if using. If you’re feeling especially spunky, you could add chocolate chips instead of fruit and practically eat chocolate chip oatmeal cookies for breakfast. I won’t judge.
- Heat heavy skillets (I love my cast iron pans) over low-medium heat and lightly grease. Spoon batter onto skillets and cook until the edges dry and the bottoms brown, about 3 minutes, then flip over and cook for about 1 more minute.
- Serve with butter and honey, maple syrup, fruit sauce, or whipped cream. Or a combination!
Feel free to play with other tasty add-ins like flaked coconut, nuts, seeds, or dried fruit.
My children declared these to be the best pancakes I have ever made the first time I tried this recipe, and I had to agree. If you try them, let me know what you think!