Cinnamon oatmeal pancakes

Oatmeal makes a great base for these hearty, chewy pancakes, which are lighter in texture than they sound. Kids always love pancakes and these are healthier than most.
Stack of pancakes on a blue plate topped with raspberries
12 servings / 1 hr 25 min

Prep 75  min / Cook 20 min

  • 2 cups (500 mL) rolled oats
  • 2 1/2 cups (625 mL) buttermilk, divided
  • 1/2 cup (125 mL) whole wheat flour or oat flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) cinnamon
  • 1/4 tsp (1 mL) salt
  • 2 large eggs
  • 1/4 cup (50 mL) canola oil
  • 1 tbsp (15 mL) honey or maple syrup
  • canola oil cooking spray or extra canola oil for cooking
  1. In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
  2. In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.
  3. Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey or maple syrup. Stir with rubber spatula just until well combined.
  4. Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.
  5. Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.
  6. Repeat with remaining batter. If you like, keep cooked pancakes warm in 200 ˚F (100 ˚C) oven while cooking the rest.
Nutritional info per serving (1 pancake)
  • Calories 150
  • Protein 6 g
  • Total Fat 7 g
    Saturated Fat 1 g
    Cholesterol 40 mg
  • Carbohydrates 17 g
    Fibre 2 g
    Sugars 4 g
    Added sugars 2 g
  • Sodium 250 mg
  • Potassium 30 mg