Get ready to flip your breakfast routine upside down with these mouthwatering Raspberry Oatmeal Pancakes with Hazelnuts! Bursting with the vibrant flavors of fresh raspberries and the delightful crunch of toasted hazelnuts, these pancakes are not just a treat for your taste buds but also a wholesome way to start your day. In just 25 minutes, you can whip up a stack of fluffy, golden pancakes that are perfect for a cozy weekend brunch or a quick weekday breakfast. Trust us, once you try these delectable pancakes, you'll be counting down the days until you can make them again!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 cup raspberries
- 1/4 cup chopped hazelnuts
- 1 teaspoon vanilla extract
- Butter for cooking
Instructions
- In a large mixing bowl, combine rolled oats and milk. Let the mixture sit for 5 minutes to allow the oats to soften and absorb some liquid.
- Add flour, baking powder, sugar, vanilla extract to the oat mixture. Whisk thoroughly until a smooth batter forms with no visible dry ingredients.
- Gently fold in half of the fresh raspberries, being careful not to crush them completely. Reserve remaining raspberries for topping.
- Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter to lightly coat the cooking surface.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook each pancake until bubbles form on the top and edges look slightly dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the opposite side for an additional 1-2 minutes until golden brown.
- Repeat cooking process with remaining batter, adding butter as needed to prevent sticking.
- Stack pancakes on serving plates, garnish with remaining fresh raspberries and sprinkle chopped hazelnuts over the top.
- Optional: Serve with maple syrup, additional butter, or a dollop of whipped cream for extra indulgence.
Tips
- Soak the Oats: Allowing the rolled oats to soak in milk for 5 minutes not only softens them but also enhances the texture of your pancakes, making them extra fluffy.
- Gentle Mixing: When folding in the raspberries, do it gently to keep some whole. This adds bursts of flavor and a beautiful presentation to your pancakes.
- Non-Stick Surface: Make sure your skillet or griddle is well-heated and lightly greased with butter. This will prevent sticking and help achieve that perfect golden-brown crust.
- Watch the Bubbles: Keep an eye on the pancakes while they cook; once bubbles start forming on the surface, it’s time to flip! This ensures they are cooked evenly without burning.
- Customize Your Toppings: Feel free to get creative with your toppings! Besides the raspberries and hazelnuts, try adding a drizzle of maple syrup, a sprinkle of powdered sugar, or even a dollop of yogurt for a refreshing twist.
- Batch Cooking: If you're cooking for a crowd, you can keep pancakes warm in a low oven (around 200°F) while you finish cooking the rest. This way, everyone can enjoy them hot and fresh!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
