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,
I used your recipe last night for our Shrove Tuesday dinner of pancakes and sausage. I am leading a weight loss challenge at work and participating in another through Facebook, so I wanted to keep the meal “healthier” if possible. I Googled “oatmeal pancakes” and yours was the third result, but I was really wooed by the description I saw “These light and fluffy oatmeal pancakes will leave you full of energy, ready to take on the day!” I clicked through, read your post and recipe, and decided on the spot that yours was the one we would use!
I used all-purpose flour, 2% milk, maple syrup, and substituted 2 tbsp of cinnamon applesauce for the oil. The pancakes were phenomenal!!! They were so tasty, in fact, that I didn’t even dress them with any additional syrup!
My husband makes BIG flapjacks, so the recipe made six large pancakes for the two of us – three each. Using MyFitnessPal and the ingredients that I chose, it worked out to 401 calories for my serving of pancakes.
My efforts to really “health-ify” the meal were thwarted as my local Wegmans was out of their chicken breakfast sausage links. We made do with pork sausage patties; I only ate two (140 calories).
Even at 541 calories for my dinner meal, I managed to come in on point for my calories for the day AND…I felt great about my choices and added a new recipe to my repertoire!
THANKS!!!
These were so good!
Best pancakes ever! I halved the recipe (for flour I used 1/4 cup AP, and 1/4 cup WW), used the maple syrup option, skipped the oil and instead used 1/2 banana mashed up, added a scant teaspoon each of ground flax and chia, I didn’t add the almond extract, chips or blueberries, although I’m thinking about throwing in some chopped walnut next time. Used coconut oil to cook them…yummm! The flavors of maple, coconut, banana, and cinnamon blended quite nicely. This will be my go to pancake from now on 🙂
Made these for my family this morning. Best pancakes I ever eaten. EVER! They kept us full til lunch and then I ate the rest for lunch, that’s how much I liked them. Thank you!!
Tried these this morning. My mom and I both enjoyed them. I used ww pastry flour and regular sugar b/c I didn’t have maple syrup, all almond extract (no vanilla) and almond milk. I i also added raisins. I will definitely make these again. This is the second recipe I’ve mad from your site. Each one has been fantastic. Thanks for your work and thaks for sharing.
Tried these this morning. My mom and I both enjoyed them. I used w/w pastry flour and regular sugar b/c I didn’t have maple syrup, all almond extract (no vanilla) and almond milk. I also added raisins. I will definitely make these again. This is the second recipe I’ve made from your site. Each one has been fantastic. Thanks for your work and thanks for sharing.
OMG I just made this this morning and wanted to report back! I made half the recipe since I was making them just for myself… the batter was too thin as you forewarned in the recipe. But instead of adding more flour to thicken it up, I added one scoop of vanilla protein powder. Amazing outcome, super fluffy and soft!! Plus a bunch of added protein… YUM! This is going in my recipe box 🙂 Thank you, CCK!!!
Theses pancakes were so delicious especially with chocolate chips. I halved the recipe and put a little more sugar in than I wish I did because they came out overly sweet for me . The oats give it a good flavor and texture. These are defiantly Birth Day dessert worthy, I think.
I absolutely LOVE this recipe it’s quick, easy, and best of all, delicious. I did it for my family this past weekend and they went crazy over it asking if I could make them again next weekend. I did I quick meringue and blackberry compote to top them and they looked so amazing and tasted even better. Thanks for this amazing recipe.
I have tried a few healthy pancakes recipes and this one is the best. Can anyone tell me how to print it?
To print, highlight just the recipe itself and right-click “Copy.” Then open a new Word document and hit “Paste.” You can name and print this file, then save it in a CCK Recipe folder.
Print option now available! 🙂