Oatmeal Pancakes – soft, light, fluffy, and wholesomely healthy!
Healthy Oatmeal Pancakes
Every now and then I will pack up a bag, drive to my parents’ house, and stay the night in my old bedroom, which is still intact with trophies, yearbooks, and stuffed animals from my childhood… oh, and bright turquoise walls with hot pink accents.
(Really, what was I thinking?)
This is what I did last weekend, driving over for an early family celebration since I’ll be out of town on my actual birthday this year. The weekend began with Saturday morning vegan oatmeal pancakes, homemade by my mom who got up extra early on her day off just because she knows I don’t sleep late.
It was nice to have someone else make me breakfast for a change, and the oatmeal pancakes were so filling and delicious.
P.S. Thanks, parents, for not turning my old room into a gym.
This easy oatmeal pancakes recipe can be vegan and gluten-free, and you can even make them the night before or freeze any leftover pancakes for another day. That is… on the rare chance there actually are any leftovers!
*If you want a recipe for flourless pancakes instead, be sure to check out the following recipe for Flourless Pancakes – 3 Ingredients.
Oatmeal Pancakes Recipe
Oatmeal Pancakes – Whole Grain & Healthy
Ingredients
- 3/4 cup + 1 tbsp spelt, white, or oat flour (or here's a recipe for Flourless Pancakes)
- 6 tbsp rolled oats
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 3 tbsp pure maple syrup, honey, or agave OR 1/8 tsp uncut stevia
- 1 cup + 2 tbsp milk of choice (minus 3 tbsp if using liquid sweetener)
- 2 tbsp oil
- 2 tsp pure vanilla extract
- optional, 1/2 tsp pure almond extract
- optional, handful chocolate chips or raisins
- optional, up to 2/3 cup blueberries if desired
Instructions
Oatmeal Pancakes Recipe: In a small bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry into wet, and stir together to form a batter. (Note: if the batter is too thin–which might be the case especially if using cup measurements of ww pastry flour–just add a little more flour until you get a pancake-esque batter.) For fluffiest pancakes, let the batter sit in the fridge for 10-15 minutes. Lightly grease a medium skillet, then place over medium heat. When pan is hot (see tip), drop small ladelfuls of batter onto the skillet. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Serve with your favorite pancake toppings. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. Recipe makes about 20 small pancakes, the size of the ones in the photos (3-4 servings).
Links Of The Day:
Breakfast Oatmeal Cupcakes To Go
I’m so glad you got to be treated to breakfast for your birthday! These look delicious.
Hello there!
It’s funny how you read my mind and posted a new pancake recipe when i was wondering which one i should try next 🙂
Sadly, I am only one person to eat them… How do I store pancakes? I only remember you once used “bad” pancakes that you stored the wrong way for a photoshoot ^^
Will I have any problems when I halve the recipe?
Stay as awesome as you are! 🙂
Hi Alice,
I have halved CCK’s pancakes recipes before, as I am the only one eating them in my house too. While I haven’t tried it with this particular recipe, I can’t see why it wouldn’t work. I like to write down the new measurements so that I don’t forget part way through the recipe how much of something I’m putting in, and put double!
Happy frying.
Looks absolutely amazing!:))
You mention that it makes 20 pancakes about the size of the ones in the picture…but, there is no frame of reference in the pictures to see how big they are! 😉 You and your mom are seriously cute in the photo!
These pancakes sound delicious. Between all the smoothie recipes and pancake recipes I’ve been finding, I would probably never have to make the same breakfast twice! I’m always glad to see another healthy but tasty choice.
My room was turned into an office/guest room (the guest part would never be used except for my father to take naps), as soon as I left home – I think. My youngest sister might have used it for a while before the transformation. But my parents didn’t keep anything set up the way we had it after we left.
My parents have kept my room intact too. They’ve changed the pink walls to white and put in a new, much softer bed. But it’s still my old bedroom. I love sleeping there when I’m in town! Those pancakes look delish! Go mom!!
Turquoise walls?!? makes me want to paint my bedroom turquoise.
I’ve never made oatmeal pancakes before, but I make oatmeal all the time, Actually yesterday I made your coconut cookie dough oatmeal, and right now I’m having your chai breakfast shake. sooo yummy :).
I’m going to make these pancakes for my family tomorrow morning, I know they’ll be delicious. 🙂
your recipe calls for 2tbsp of oil, can I use coconut oil? or does it matter what type of oil?
can’t wait for your book to come out, thanks for sharing all your lovely recipes.
look forward to trying several of them 🙂
Molly
Yes, coconut oil is actually my favorite in these pancakes.
Just be sure to gently heat the milk of choice so the oil doesn’t solidify.
Coconut milk is also really good for pancakes.
thats a yummy cake. thanks for the recipe!
Ya’ll are so cute! I really cannot wait to try them!! =DD
These look awesome! I love oatmeal and pancakes. Nice and healthy and hearty to start the morning off right 🙂