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
These were delicious! Made them with whole wheat flour (because that was I had) and served them with jam. Especially tasty with Raspberry Lemon Marmalade, by the way.
Not everyone eats this healthy and is used to the taste of “real” food – so I am always nervous when I have house guests I have to cook for…almost to the point of anxiety.
So this morning, I made them these pancakes and the normal stand-by eggs and bacon. Guess what they all loved?!
These were delicious! I made half a batch and polished them off all by myself. I added some carob chips and melted 1 Tbs of dark chocolate peanut butter with 1 Tbs almond milk as a topping. SO yummy! I love the texture and the cinnamon!
These sound really good! Will be trying these very soon! Thank for posting yummy healthy foods!
Hi! These look amazing, do you think I could use coconut flour?
Im doing them now 🙂 But I would have a question. I only have liquid stevia. 5 drops per serving it says. Do you know how many drops a pack of stevia is?
Thanks
https://lett-trim.today/stevia-conversion-chart/%3C/a%3E%3C/p%3E
Not that these aren’t good as the recipe calls, but I added some applesauce to the batter and they were really good! Thanks for the recipe!
These are my new favourite breakfast! I make the whole batch and store in the fridge to take some to work every day. I replaced the oil with fat free Greek yogurt and added in a tbsp of chia seeds and they turned out great!
These are by far my favorite pancakes! I love the almond extract, in my opinion that is what really makes them extra good… so good you don’t even need syrup!
Thank you for the recipe Katie! Can you confirm that there are no eggs in it? I’m just double-checking because it seems like most pancake recipes rely on them as a binder. Thank you!
No eggs and these will likely be the best pancakes you’ve ever had!