Leftover Oats? Let’s Make Pancakes!
Who doesn’t love a stack of fluffy, warm pancakes on a lazy weekend morning? But what if I told you that you could make those delicious pancakes even healthier and reduce food waste at the same time? Yes, it’s possible by using one simple, often overlooked ingredient – leftover oats!
Oats are a staple in many households, commonly used for breakfast porridges, overnight oats, or added to smoothies for an extra fiber boost. However, it’s not uncommon to find ourselves with a container of cooked oats sitting in the fridge, forgotten and slowly edging towards its expiry. Before you think about tossing them out, let’s talk about giving those oats a delicious second life as part of a perfect pancake batter.
Why Use Leftover Oats for Pancakes?
- Nutrition Boost: Oats are packed with fiber, especially beta-glucan, which is known for its heart-healthy benefits. They also add a boost of protein, making your pancakes not just tasty but also a healthier option.
- Texture and Taste: Adding oats to your pancake mix can give your pancakes a lovely texture and a slightly nutty flavor, making them all the more satisfying.
- Waste Reduction: By repurposing leftover oats, you’re not only making a delicious breakfast but also doing your part to reduce food waste.
Simplified Leftover Oats Pancake Recipe
Now, onto the fun part – making the pancakes! This recipe is incredibly flexible and forgiving, making it perfect for cooking enthusiasts of all levels.
Ingredients:
- 1 cup of leftover cooked oats (if your oats are very thick, you might want to add a little milk to loosen them up)
- 1 cup all-purpose flour (for a gluten-free option, use oat flour)
- 1 to 2 tablespoons sugar (adjust based on your preference)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk (any kind will do!)
- 2 tablespoons melted butter or oil, plus more for greasing the pan
- Optional: vanilla extract, cinnamon, or blueberries for extra flavor
Instructions:
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In another bowl, mix the leftover oats, eggs, milk, melted butter (or oil), and any optional flavor additions like vanilla or cinnamon.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s okay if the batter is a bit lumpy. If adding blueberries or other fruit, fold them in gently now.
- Prep Your Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Cook the Pancakes: For each pancake, pour about ¼ cup of batter onto the pan. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes or until golden and cooked through.
- Serve Warm: Stack the pancakes high and serve them warm with your favorite toppings like maple syrup, fresh fruit, or a dollop of yogurt.
Tips for the Perfect Pancakes
- Don’t Overmix the Batter: To keep your pancakes light and fluffy, avoid over-stirring the batter. A few lumps are perfectly fine.
- Rest the Batter: If you have time, let the batter sit for about 10 minutes before cooking. This allows the flour to hydrate and can make the pancakes even tender.
- Experiment with Toppings: Pancakes are a blank canvas. You can go traditional with syrup and butter or get adventurous with nut butter, seeds, or even a sprinkle of granola for an extra crunch.
Conclusion
Next time you find yourself with a batch of leftover oats, resist the urge to let them go to waste. Instead, treat yourself and your loved ones to a delightful breakfast by transforming those oats into the star of your morning – pancakes! Not only will you enjoy a delicious and nutritious meal, but you’ll also be doing your part to fight food waste, one tasty bite at a time. So get out that mixing bowl, heat up your skillet, and get ready to flip your way to a better breakfast!
