image of a plate of pancakes

Oat Bran Pancakes

I’ve been making these for about a year now. It’s a pretty adaptable recipe – you can use whatever kind of milk, flour or sugar you like. If I were a fancy food blogger, I’d say the oat bran gives them a complex, hearty flavor that goes perfectly with delicately scalloped, hand-dyed Shetland wool hand warmers wrapped around a freshly poured cup of locally roasted fair trade coffee rim-lit by the warm rays of winter sun streaming across a rustic wood kitchen table. Or something like that.


  • 1/4 cup oat bran
  • 3/4 cups flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 1/2 tablespoon oil
  • 1 cup light coconut milk


  1. Mix dry ingredients in a bowl with a whisk. Add wet ingredients and whisk together. Heat a sauté pan over medium heat. You can oil the pan but it’s not necessary.
  2. Using a tablespoon for measure, drop a tablespoon of batter onto the pan for a roughly 3″ diameter pancake. Cook until the edges start to curl away from the pan (see image below) and bubbles start to come through the surface.
  3. Flip and cook on the second side for about a minute. Makes about 21-24 3″ diameter pancakes. Everyone in our house eats them with different toppings: my daughter likes butter or chocolate spread and sometimes whipped cream; my husband eats them with butter and maple syrup and I like them with peanut or almond butter and maple syrup or marmalade.

image of a pan of pancakes