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Leftover Oatmeal Pancakes Recipe
A delicious way to repurpose leftover oatmeal!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
14
pancakes (about 4 inches each)
Calories:
89
kcal
Equipment
Pancake maker or skillet
Ingredients
2
cups
leftover, cooked oatmeal
1
cup
milk
(I used unsweetened almond milk)
1
cup
oat flour
(gluten free if needed)
¼
cup
unprocessed granular sweetener
1
tbsp.
baking powder
¼
tsp.
salt
3
large
eggs
1
tsp.
pure vanilla extract
US Customary
-
Metric
Instructions
Stir or whisk together all the ingredients in a large mixing bowl. Make sure to smoosh any larger clumps of oatmeal.
Your finished batter should have all the clumps worked out of the cold oatmeal, but still be clumpy from the oats themselves.
Cook as you would normally cook pancakes, in a skillet or pancake maker. Serve topped with your favorite pancake toppings.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
pancake (4 inches)
|
Calories:
89
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
42
mg
|
Sodium:
67
mg
|
Potassium:
169
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
86
IU
|
Calcium:
70
mg
|
Iron:
1
mg