These fluffy Oatmeal Pancakes are made with oat flour, rolled oats, whole wheat flour and greek yogurt. They’re served with a simple strawberry rhubarb compote for a satisfying stack of pancakes that are perfect for a slow down Sunday breakfast or brunch!
It’s pancake time, frennnzzz! HOW it’s possible I haven’t shared a pancake recipe until now is honestly shocking. Pancake mornings are a fav and common occurrence around our house. Not to mention I absolutely love playing around with different flours and ingredients to create the most ultimate fluffy and tasty pancakes. So now that I’ve popped this website’s pancake cherry, don’t be surprised if it turns into nothin but pancakes…I have MANY recipes. I can’t articulate how delicious these Oatmeal Pancakes are. They’re tender, fluffy, not too sweet, hearty and crazy delicious. Words don’t do them justice. You’ll just have to make them for yourself 🙂
Let’s talk a lil bit about oat flour…
To say anything made with oats has become super trendy, is a bit of an understatement. I meannnn oat milk, baked oats, oat ice cream… And when it comes to flour, it seems oat flour is having a moment on the highest “healthy” pedestal. For real, groceries can’t keep it on the shelf! For starters, not one flour is “better” or morally superior than the other. Do they have different nutrient profiles? Of course. But they all have something to offer.
For instance, can you even make a classic choc chip cookie without AP flour? Well, yes. But if you really want and crave that gooey, chewy melt in your mouth nostalgic chocolate chip cookie, a “healthified” cookie made with almond flour isn’t going to hit that satisfaction spot. And if you’re looking for a sustaining and hearty pancake that’s going to keep you nice and full all morning long, whole gain flours with fiber are where it’s at.
It can feel overwhelming when there’s so many flours to choose from. It seems just about every grain, nut, seed, legume and even certain veggies have been turned into a flour creating a much more diverse and confusing baking aisle. And the “wellness” messaging that places health halos over certain flours while making fear-mongering claims and demonizing others only makes matters worse. When it comes to flours they’re all very different – consistency, flavor, cooking or baking qualities, cost, nutrition, dietary intolerances and ease of use. But they can all fit in a healthful way of eating.
I love using oat flour in pancakes. It has a neutral taste and creates a nice fluffy texture. In this recipe, I used half oat flour and half whole wheat flour to bump up the heartiness and give it a more nutty flavor. Both oat flour and whole wheat flour are made from whole grains, which are great sources of fiber as well as many other nutrients.
Can’t find oat flour at the grocery?
Making oat flour at home couldn’t be easier! Just pulse regular rolled oats in a blender or food processor until fine like flour. Boom. Done!
Can I Freeze These Oatmeal Pancakes?
100%! Storing a stack of these in a freezer safe bag or container in the freezer is a genius quick weekday breakfast hack. Just reheat in the microwave OR my personal fav, reheat in a toaster. It gives a little crunch to the surface of the pancake that’s oh so good.
If you make these Oatmeal Pancakes with Strawberry Rhubarb Compote make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Oatmeal Pancakes with Strawberry Rhubarb Compote
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: About 16 pancakes 1x
- Category: Breakfast
Ingredients
For the Oatmeal Pancakes:
1 c. whole wheat flour
1 c. oat flour
1/2 c. regular rolled oats
2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. milk
1 c. greek yogurt
1/4 c. maple syrup
2 Tbsp. canola oil
2 eggs
1 tsp. vanilla
For the Strawberry Rhubarb Compote:
1 pint strawberries, roughly chopped
3 c. chopped rhubarb
1/2 c. maple syrup
1 lemon, juiced
Zest of 1 lemon
1 tsp. vanilla
Instructions
- To make the compote, add all ingredients to a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Simmer for about 10 minutes until the mixture coats the back of a spoon. Remove from heat and set aside.
- To make the pancakes in a large bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda and salt. In a separate medium bowl, whisk together the greek yogurt, milk, maple syrup, canola oil, eggs and vanilla. Add wet mixture to dry mixture and stir until just combined. Let the batter sit while you heat up a large cast iron or nonstick skillet over medium heat.
- Lightly grease pan with canola spray. Add 1/3 cup of the batter to the pan for each pancake (gently spreading the batter into a circle if needed). Cook for 2 to 4 minutes until the pancakes slightly puff up, bubbles form, the edges look dry and the bottoms are golden brown. Flip and cook until the other side is golden brown. A test to check for doneness is to touch the center of the pancake and if it springs back it’s cooked through. Repeat with remaining batter. Serve with strawberry rhubarb compote. Enjoy!
Keywords: oat flour, pancakes, rhubarb, strawberry, compote, brunch
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