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Thin Swedish Oatmeal Pancakes

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4.8 from 4 reviews

Looking for a hearty breakfast the whole family will love? Try these thin Swedish oatmeal pancakes. Line the table with all kinds of toppings like peanut butter, honey, maple syrup, jelly, and banana slices, and berries! Leftovers also freeze well for easy weekday breakfasts!

Ingredients

  • 1 1/2 cups milk of choice (I used soymilk)
  • 1 cup oatmeal
  • 1/3 cup all purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg, divided
  • 2 TBS butter, melted

Instructions

  1. Heat milk in the microwave until luke warm.
  2. In a large bowl cover oats with the warm milk. Let this rest while you prep other ingredients.
  3. In a small bowl, sift together flour, baking powder, and salt.
  4. In another small bowl, crack the egg and remove the yolk. Place the yolk in the resting oats, and whip the egg whites until a soft peak forms.
  5. Poor melted butter into the resting oats and egg yolk, mixing to combine. Poor in sifted flour, and gently mix until just combined. Finally, fold in whipped egg whites.
  6. Preheat a griddle over medium heat. When water will sizzle on contact, add ~1/4 cup of batter (greasing the pan if necessary). Cook until the batter has bubbles forming on the surface, and the edges look dry. Flip the cake and cook until golden brown on the other side.
  7. Repeat with remaining batter, making ~12 cakes.

Notes

I can cook 2 cakes at a time on my double griddle. Cooking time may increase if you’re only cooking 1 cake at a time, or if you want to double the recipe. Freeze any leftover cakes for a super easy weekday breakfast!

Find it online: https://www.alisonsallspice.com/thin-swedish-oatmeal-pancakes/