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–+ servings
crispy oatmeal pancake with wild blueberries
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4.60 from 5 reviews

Super Crispy Oatmeal Pancake

Eileen Gray
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.
Prep Time5 minutes
Bake Time10 minutes
Total Time15 minutes
Servings:1 large pancake

Ingredients

  • 1 ¾ oz old fashioned rolled oats (½ cup plus 1 tablespoon)
  • 8 oz water (1 cup)
  • pinch table salt
  • 1 tablespoon Craisins (or raisins (optional))
  • 1 teaspoon maple syrup (plus more for serving, if desired)
  • 1 tablespoon chopped walnuts ((optional))
  • ½ teaspoon ground cinnamon
  • 2 teaspoons butter or pan spray

Instructions

  • Combine1 ¾ oz old fashioned rolled oats, 8 oz water, pinch table salt, 1 tablespoon Craisins and 1 teaspoon maple syrup. 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.

Notes

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.
If you have leftover cooked oatmeal skip the first 3 steps and go right to frying the pancake using your leftovers.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 53g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 16mg | Potassium: 251mg | Fiber: 7g | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 3mg