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
Hi Katie and everybody! This has nothing to do with the above post, but I wanted to mention that I just made the ultimate fudge pie layered on top of the chocolate chip blondies from this blog. It’s in the fridge now until I finish my soccer tournament. Thank you very much for these healthy recipes, or I think the serving size would be somewhere around a half ounce. 🙂 – June
I love your idea! 🙂
Thanks for a fantastic recipe! My toddler was just diagnosed as allergic to dairy & eggs, so she’s on a mandatory vegan diet now. She’s loving these pancakes. 🙂
I made these this morning! So filling and yummy!
Mmmm, these pancakes look so good! I love these photos, too. gorgeous! 🙂 Pinned.
These look great! I love your pancake recipes and am currently working on adapting one to make a dry mix that my brother can take tramping and just add water and oil to. (Yes, this is how I convince non-vegans to branch out a little and give delicious vegan food a go :P)
The calcium content in these is looking really good, is that just from the plant milk?
Yes
Made a single serving of these this morning after my run and they were amazing. Just what I needed to refuel and also to get ready to study all day. For those that are curious I divided the recipe by four. Here are my measurements that I used and they turned out very well.
1/4 cup spelt flour
2 tbsp oats
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon
1 stevia packet
1/4 cup unsweetened almond milk
1/2 tbsp vegetable oil
1/2 tsp vanilla extract
I did add up the calories and it was 223 for the batch!
Again these were amazing. Thanks Katie!
I don’t use Bob’s, I use Hodgson Mills instead because it is non gmo! Please check it out : non gmo project! Too your health!
My bedroom got claimed by my brother when I moved out! He now has my old bedroom, he “guest room” is his TV room, and when I come to visit I sleep in my partners daughters bedroom! – A room we painted pinks, purples and greens for her for when she visits! lol. It’s always so strange sleeping in a bedroom that, growing up, actually used to be my parents! How things change!
On another note, I may have to try these! I’m not normally a pancake fan, but these may sway me….
Happy early birthday! How cute are you and your mom? Matching gorgeous smiles and matching Tshirts, adorable together!
BEST. PANCAKE. RECIPE. EVER. I had to use honey because I’m fresh out of maple syrup, and WOW. Thanks for this!!