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Leftover Oatmeal Pancakes

Course: Breakfast

Ingredients

  • 3-4 TBSP coconut oil or ghee
  • 2 cups cooked steel-cut oatmeal *see note
  • 2 eggs, whisked
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • pinch of sea salt

Instructions

  • Melt 1-2 tablespoons of coconut oil or ghee in a large pan on medium-high heat. You’ll have to cook the pancakes in a few batches, so don’t use all of the fat on the first batch.
  • Mix remaining ingredients - cooked oats, eggs, cinnamon, vanilla and sea salt in a medium bow until well combined.
  • Use a large spoon or a ¼ cup measuring cup to drop pancake mixture in to the pan. Use the back of a spoon to flatten a bit. Cook for
  • 4-5 minutes on each side, flip with a spatula. If you don’t cook them long enough, they will fall apart (they’ll still be just as yummy!).
  • Serve with butter, a little maple syrup, and berries. Also yummy with yogurt, applesauce and cinnamon.

Notes

  • The ratio is 1 cup cooked oats to 1 egg. So, if you have more than 2 cups of oatmeal leftover, just increase the eggs.
  • These freeze well and make a great vehicle for all kinds of toppings – see suggestions above.
  • If you’re trying to avoid bread, but still are eating grains, try using an oatmeal pancake to make an open faced sandwich of sort.