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
just made these are they are AMAZING! They are delicious, healthy and so simple to make! I cut all the ingredients in half and it made two perfect sized pancakes for me 🙂
I made these this morning for my husband for Fathers day – he loved it SO much i had to make it AGAIN for supper 🙂 Thank you for sharing!!!!
Thanks so much for the delicious, and easy Oatmeal pancake recipe. It helped make for a great Father’s Day. My wife had to work, so I invited my 80 year old widowed neighbor to join me and my 90 year old “son’ we care for (developmentally delayed) for a Father’s Day brunch. My friend made a great smoothie (using my Vita-mix), I made mexican hot chocolate, cinnamon buns, and your oatmeal pancakes. I omitted the optional almond extract, included the blueberries and maple syrup and used unbleached AP flour. They rocked! And I still have my dominant hand in a cast- The pancakes are that easy, although my pancake flipping with my left hand left something to be desired.
The first one burned a little (my fault) so my one year old and I are snacking on it while I fry up the rest. She’s giving her approval even of the burnt ones! She keeps saying “bit-a!” (bite) and pointing to them 🙂 Thank you!
What is a “serving” of your pizza waffle recipe?
Wow! These are divine. My newly dairy free five yr old has been begging for pancakes. These were a huge hit for everyone! I used cashew milk and the batter was a little runny, but a little extra flour helped. I’m glad I made enough for breakfast this week!
Congratulations on your cookbook! Keep it up Katie!!! 🙂
I had a lot of trouble with the thickness of the pancake mix – it made it very difficult to flip the pancakes! The pancakes themselves were delicious though, so next time I’ll try blending the mix and then stirring in the chocolate chips.
Next time, just add a little extra liquid until you achieve a pancake batter consistency. Easy fix 🙂
I made oatmeal cookie pancakes for me and the kids this morning. So delicious!! Couldn’t even tell they were vegan. I feel like almost everytime I make vegan pancakes they taste like baking powder…except for yours, Katie!! (And I dont mean any vegan disrespect; I was vegan for years, and I always found baked goods challenging. But that was in the dark ages 🙂
Loved this recipe. Great flavor and thickness.