We often make a double batch of oatmeal because, well, it feels like we should. We make at least double of everything else in our kitchen, so why not oatmeal, too! However, day or two old oatmeal is never as good as it is fresh - enter leftover oatmeal pancakes.
When we have these in the fridge, we often use them as a vehicle for yummy toppings - peanut butter, banana, honey, and a little cinnamon is our fave. You could also try a more savory topping like an egg, some scallions, and a little cheese. Yum!
These are really tasty and freeze well. They can be a little finicky to get just right. If your mixture seems too wet, try adding some coconut or almond flour to thicken. Use plenty of oil so they don’t stick. We’ve had the best luck cooking them in cast iron. Enjoy!
Leftover Oatmeal Pancakes
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
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.
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.