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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Had a huge craving for pancakes this week and this recipe totally satisfied my craving!
One of the best pancake recipes I’ve ever made
These were FANTASTIC! I used spelt, 3 tbsp sugar, and safflower oil. So good and super easy! Thanks, Katie!
These are amazing! I changed the oats for quinoa flakes and used gf flour and they were great. I also make my own version of healthy quinoa flake pancakes on my blog as I can’t eat gluten or oats…I find them a great alternative to porridge in the morning.
I had never been very good at making pancakes, and I suspected part of it was that I hadn’t found the right recipe. When we discovered my daughter had an egg allergy, my pancakes turned from bad to abysmal. And then I tried this recipe. Hallelujah! I may never try another recipe again, even if my daughter outgrows her allergy. These pancakes are awesome, no matter how hard I try to screw them up. The whole family loves them. I even managed to make them while camping. Thank you!
Oh my! These sound soooo good! 🙂
Right on the money Katie, another yummy recipe. I can’t wait to try this. I was wondering if I could add an egg white to this or egg replacer (orgran). I know the addition of egg is not vegan, but do like eggs. I am not seasoned pancake make having avoided them for years because they seem to be loaded with calories. But yours look so nice and light. Good on you Katies Mum 🙂
These pancakes look so yummy!! I love how you used oats and spelt as a healthy alternative. Will have to try it for a weekend breakfast soon!
These are the best pancakes I’ve ever made! I didn’t have maple syrup so I used honey instead and it worked just fine. Thank you for the recipe 🙂
Hello,
I have a couple of questions. I’ve only used spelt flour once, so I’m not familiar with its use, but I read that when you use it instead of regular flours, you have to use 25% less liquid, or it’s too runny. Your recipes always give a choice of flours to use, so I’m just wondering how the recipe differs when using spelt in one, and then using whole wheat in another version?
My other question refers to using a scale verses measurements. I just got a scale, so I’m wondering you think I would get the best results following your measurements or weights?
Thanks for any help you can offer.
Lynda
I just made these and OMG!! SO good!!! I had to sub honey because I was all out of syrup but worked fabulously! No butter or syrup even needed they have so much yummy flavor!
Thanks !