Oatmeal Pancakes

Since we’ve had three back to back Iftar (break-fast) recipes, I thought that I should share something that would be nice at Suhoor (pre-dawn meal). These oatmeal pancakes (recipe adapted from here) are full of the goodness that comes with oats, they keep you feeling full without any added heaviness, and they’re super easy to throw together (everything is whizzed in a blender!).  Surprisingly they’re also light and airy in texture, even though they’re loaded with oats!


Oatmeal Pancakes

Yield: 4 Servings


  • 1 ½ cups buttermilk
  • 1 cup all-purpose flour
  • 1 cup instant or old-fashioned rolled oats
  • ¼ cup oil
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs


Combine all ingredients in the jar of a blender or food processor and blitz until smooth.

Heat a nonstick skillet over medium-high heat. Lightly grease the skillet, and pour batter in ¼ cup increments. Cook for a few minutes, until lightly browned and large bubbles appear. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.


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