Oat Potato Pancakes
These light and fluffy, gluten-free, 6-ingredient, Oat Potato Pancakes are so satisfying, so delicious, so comforting and yet, so good for ya! Whip up a stack to enjoy with your family this Saturday morning.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ cups rolled oats
- 1 tbsp baking powder
- ¾ tsp salt
- 2 cups milk of your choice
- 2 + 3 Eggland’s Best eggs
- 1 medium sized yellow potato
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Clean and peel the potato. Then place it in a microwave-safe bowl and microwave it for 5 minutes. Remove it from the microwave and let it cool a bit so it’s easy to handle.
- 2
Meanwhile, place the rolled oats in a high-powered blender and pulse it until the oats have become more like oat flour.
- 3
Add oat flour into a bowl, along with the baking powder and salt, and mix well.
- 4
Pour in the milk.
- 5
Then, beat 2 eggs together and add them to in the oat mix.
- 6
Finally, grate the potato (make sure you handle it carefully if it’s still warm). And add the grated potato into the oat pancake mix.
- 7
Stir the mix well and set aside for 7-10 minutes. The longer the mixture sits, the less likely will the mixture run when you place it on your hot pan, resulting in thicker pancakes.
- 8
Spoon 4-5 spoonfuls of pancake mix onto a greased pan and let it cook for a couple of minutes – over a medium flame. Then flip and let cook another 2-4 minutes.
- 9
For those pancakes with an egg cooked into them, after you flip the pancake, simply scoop the middle of the pancake out (there will be a bit of uncooked dough, but don’t worry about it). Break an egg into the middle of the pancake. Then, (now this part might seem odd but I learned this from the interwebs) add 2-3 tablespoons of water into the pan, cover it tightly and cook for 3-4 minutes.
- 10
Uncover and serve warm!