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Lilly’s Table

 
 
© Lillys-Table.com Photo of Orange Oatmeal Pancakes
 

Tags: vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Orange Oatmeal Pancakes

 

Leftover oatmeal? Save it and create a whole new breakfast the next day. A bit of orange zest is mixed in to brighten up the flavor. If you want a drizzle of honey in the mix, it is entirely optional since every diner can also add more sweetness to their personal taste. If gluten intolerant seek out the oats that specify they are gluten free.

Ingredients

  • ½ cup rolled oats
  • ½ cup flour, whole wheat or brown rice flour
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 1 orange
  • 1 cup oatmeal, cooked
  • 2 eggs
  • ½ cup orange juice, or use the fresh juice from the orange
  • 2 tablespoons butter, unsalted, more as needed

Serving Size: 3 People

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Preparation Instructions

Toss together the dry ingredients: the rolled oats, flour, baking soda and salt.

Zest the orange with a microplane or slice off the outer layer with a vegetable peeler and then finely mince. Juice the orange if desired to use in the next step.

Whisk the cooked & cooled oatmeal, beaten eggs, orange zest, and orange juice.

In a skillet over medium heat, spread around a pat of the butter. Once it is sizzling dollop in the pancake mixture. When the underside is golden, flip it over. Sear on the other side until golden. Pat down slightly if you prefer a thinner pancake.

Serve with a drizzle of honey, maple syrup or sweet orange syrup.