Crispy Oatmeal Pancakes! Use plain old leftover oatmeal to create a healthful yet golden brown and delicious Crispy Oatmeal Pancake. No flour, no eggs.
This transformation of a regular bowl of oatmeal into a crispy pancake was inspired by one of my favorite ways to use up leftover risotto. I form cold risotto into patties, then pan fry the patties until they’re crispy, golden brown and delicious. Same idea here.
I guess for some folks a bowl of oatmeal is the breakfast equivalent of steamed broccoli. It’s something you eat because it’s good for you, but it’s not terribly interesting.
If you’re one of those folks, this Crispy Oatmeal Pancake just might change your mind.
How to turn a bowl of oatmeal into a crispy pancake:
- “Old-fashioned” rolled oats are quick to cook and have no other ingredients added. But you can use whatever oatmeal you normally make. I think a Crispy Oatmeal Pancake made from steel cut oats would be fantastic.
- Just a little butter or pan spray is needed to keep the pancake from sticking to the pan.
- It’s easier to work with warm oatmeal to make a very thin pancake, but you can also use cold, leftover oatmeal. Just moisten your hands with a little water to pat the pancake flat.
- Dress the pancakes either sweet or savory.
Scroll through the process photos to see how to make Crispy Oatmeal Pancakes:
Aside from a tiny bit of butter used to fry the pancake, this crispy treat is just as healthful as a regular old bowl of oatmeal.
If you really want to be good you can use pan spray instead of butter, or if you want to be a little bad you can top the pancake with breakfast sausage and eggs.
The possibilities are endless and only limited by your imagination and what you’ve got in your pantry.
- 1/2 cup plus 1 tablespoon old fashioned rolled oats
- 1 cup water
- pinch of salt
- 1 tablespoon Craisins or raisins (optional)
- 1 tablespoon chopped walnuts (optional)
- 1 teaspoon maple syrup plus more for serving, if desired
- 1/2 teaspoon ground cinnamon
- 2 teaspoons butter or pan spray
- Combine oats, water, salt, craisins and cinnamon.
- Microwave 3 minutes until thick and bubbling (the exact time may vary by microwave)
- Stir in chopped walnuts
- Immediately pour the oatmeal onto a plate or other flat surface and spread to desired thickness
- Set the pancake aside until completely cooled and set
- The pancake can be made the night before, wrapped and refrigerated until morning.
- Melt 1 tsp butter in a non-stick skillet until it's beginning to brown
- Use a knife or small spatula to separate the bottom of the pancake from the plate then flip it into the pan
- Cook until the bottom is golden brown, about 5 minutes
- Do not move the pancake until the bottom is set to avoid having it break apart
- Slide the pancake back onto the plate
- Melt the remaining butter in the pan then flip the pancake into the pan
- Cook the other side for about 5 minutes until golden brown
- Slide onto serving plate
- Serve with maple syrup or top with fruit or savory toppings of your choice.
I added Craisins and walnuts to my oatmeal because that's how I eat it every day. Make your own variation by switching in raisins, apples, almonds, etc.