The trouble with traditional pancakes is they’re mostly a combination of refined flour and sugar. That means that while delicious, they’re a simple carbohydrate that will cause your blood sugar to spike and then quickly drop — giving you a quick burst of energy but leaving you hungry shortly after.
Adding a whole grain counters this problem. Whole-grain oats are full of fiber and even have a little bit of protein (a half cup serving, uncooked, contains 5 grams of protein). As a registered dietitian I can tell you that both of these give you longer-lasting energy. Oats also lend a few additional vitamins and minerals to each bite, which never hurts.
Please note that we recommend adding rolled oats, not steel-cut oats to pancakes. Steel cut oats take much longer to soak and have a heartier texture. Want a higher proportion of oats in your pancakes? Try our gluten-free banana oatmeal pancake recipe.
In order to ensure the oats don’t mess with the pancakes’ light and fluffy texture, soaking is key. Simply combine rolled oats with milk in your mixing bowl and let them hang out for 10 minutes while you gather your other ingredients. The oats will soften and start to break down, ensuring your pancakes won’t taste too hearty and the oats are easier to digest and absorb.
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