Teresa's Recipes
Raspberry Oatmeal Pancakes
Indulge in a delightful morning treat with these fluffy Raspberry Oatmeal Pancakes. Made from wholesome rolled oats and bursting with the sweet-tart flavor of fresh raspberries, these pancakes are not only delicious but also nutritious. Perfect for a cozy family breakfast or a weekend brunch with friends, they are sure to impress with their vibrant color and delightful texture. Drizzle with warm maple syrup and add a sprinkle of powdered sugar for a touch of sweetness that elevates this classic dish to gourmet status. A nod to the traditional American breakfast, these pancakes celebrate the art of using simple, natural ingredients to create something truly special.
Ingredients
- 1 cup Rolled oats
- 1/2 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1 cup Milk
- 1, large Egg
- 3 tablespoons, plus more for serving Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 2 tablespoons, for cooking Unsalted butter
- for dusting (optional) Powdered sugar
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 6g
- Carbs: 43g
- Protein: 7g
- Sodium: 200mg
- Sugar: 10g
Instructions
- In a blender or food processor, blend the rolled oats until they resemble a coarse flour.
- In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, egg, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, being careful not to break them too much.
- Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of unsalted butter, allowing it to melt and coat the surface.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for another 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm, topped with additional fresh raspberries, a drizzle of maple syrup, and a dusting of powdered sugar if desired.