About recipe

The trouble with traditional pancakes is that they are mostly a combination of refined flour and sugar. That means that while delicious, they’re a simple carbohydrate that will cause your blood sugar to spike — giving you a quick burst of energy but leaving you hungry shortly after. Adding a whole grain counters this problem. Oats are full of fiber and are a surprisingly good source of protein, both of which give you longer-lasting energy.

Ingredients (serves 4)

• 1 cup old-fashioned rolled oats
• 1 cup milk, regular or non-dairy
• 2 Large eggs
• 1 tablespoon unsalted butter, plus more for cooking
• 1 tablespoon granulated sugar
• 2/3 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon (optional)

Preparation

1. Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
2. Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
3. Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
4. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for every batch.