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).
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Links Of The Day:
Breakfast Oatmeal Cupcakes To Go
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Have you ever considered making a vegan crepe recipe? I love crepes and to make them vegan would be awesome!
These pancakes were fantastic. I highly recommend adding the almond extract. It adds so much flavour! 🙂
Ahh these look delicious! Will definitely be making soon 🙂
Katie! I just made these pancakes and they are so good! I love the almond extract (because I love marzipan). The texture was perfect, not flat or dense. I did add about 1 Tb ground flax and I liked that. I’ve tried a lot of your pancake recipes and I have often used for cookie pancake recipe that is similar to this one, but this is great! Thank you!
I’ve just tried this recipe & the pancakes turned out to be delicious!!!!!!!!!
i actually prefer my pancakes to be slightly burnt at the edge
they were really fluffy & not too sweet which makes it even better!!!!!
Thanks for the awesome recipe! 🙂
My favorite recipe of yours yet!
These oatmeal pancakes are AMAZING! My son has asked for them 2 weekends in a row, and I think they are going to be a regular feature. I used the ww pastry flour and did need to add a bit more to get the pancake batter consistency right (as predicted), but everything else is exactly the same. I do include the almond extract, which I think makes it taste super special, like we went out to a restaurant. The recipe doubles easily (which is great because my pancake-lover son is 17, and there are four of us all together). Thanks so much, Katie!
Aw thank you for trying them 🙂
Would they still be okay if I used the flour I had on hand and honey instead of maple syrup? 🙂 Also, is that a normal syrup or a healthy one? Thanks!!
Tried this today, SOOOO good. i had to stop myself from eating all the batter. love the vegan stuff!
I just made these pancakes last night for dinner. (I love having breakfast for dinner…makes me feel like a kid!) These pancakes are seriously delicious. I was very pleasantly surprised at how much flavour and oatmealy goodness they had. Thanks so much, Katie.