Oatmeal Pancakes Recipe – Love and Lemons

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This healthy oatmeal pancake recipe comes together in a blender, which means it’s quick enough to make on weekdays and weekends.


Oat pancakes


I’ve shared a lot of back-to-school breakfasts lately (see here, hereWhere here), and I have one more for you today: these oatmeal pancakes! i think most pancake recipes are best suited for a lazy Sunday morning, but these oatmeal pancakes are quick and easy enough to make any day of the week. They are so quick because the recipe uses the aid of a mixer to mix the batter – no whisking required!

The mixer trick also means you won’t find any flour in this recipe, just lots of whole oatmeal. As a result, these healthy oatmeal pancakes are 1) gluten-free and 2) super satisfying, the kind of breakfast that will keep you full until lunch. And did I mention they are delicious? Yes, these pancakes are thick, fluffy and packed with sweet and spicy flavor. Fill them with fresh fruit and a drizzle of maple syrup for a delicious morning treat!


Ingredients for the recipe for oatmeal pancakes


Ingredients for the recipe for oatmeal pancakes

Here’s what you’ll need to make this oatmeal pancake recipe:

  • oats, sure! Only whole-grain rolled oats (aka old-fashioned oats), please! Quick oats and steel cut oats will not work in this recipe. Be sure to use certified gluten-free oats if you require this recipe to be gluten-free.
  • greek yogurt and an egg – These ingredients help this recipe make fluffy and fluffy pancakes. They add protein too!
  • baking powder – Along with Greek yogurt and egg, this helps pancakes puff up while baking.
  • Avocado oil – For wealth.
  • Maple syrup – For sweetness. Mix a little into the pancake batter and drizzle more over the pancakes as you eat.
  • Vanilla extract and cinnamon – For a depth of hot and spicy flavor.
  • Almond milk – To help the other ingredients blend into a smooth paste. Not an almond milk person? Regular milk and oat milk both would work instead.
  • And the sea salt – To bring out all the flavors!

Find the full recipe with measurements below.


Pour almond milk into a blender filled with oats, Greek yogurt, cinnamon and an egg


This recipe is basically a simplified version of making pancakes with oatmeal. But instead of doing the first oatmeal in a food processor, then measuring it to mix into the pancake batter, you place the whole oats in a blender and mix the rest of the pancake ingredients with them.


Oatmeal pancake batter in a blender


When you mix it all together, you make oatmeal and pancake batter in one go! Pretty cool, right?


Stack of oatmeal pancakes with strawberries and maple syrup


Oatmeal pancake recipe tips

  • The dough thickens as it rests. Depending on the size of your skillet or griddle, you’ll probably need to cook these oatmeal pancakes in batches. If you find that the batter has thickened too much between batches, don’t worry! Just stir in another tablespoon or two of almond milk to loosen it up. With this extra touch of milk, the pancakes will always cook perfectly!
  • Adjust the heat if necessary. When making pancakes, I always cook the first batch over medium-low heat. But when I get to the second or third batch, I often reduce the heat slightly. At this point, my skillet will have built up some residual heat, which can make pancakes cook faster. If the pan gets too hot, the outside of the pancakes will burn before the middle is done. So, if you find that your pancakes are browning too quickly, don’t hesitate to adjust the heat!
  • Have fun with the toppings. Like all pancakes, these are fantastic with maple syrup. But the topping possibilities don’t stop there! Serve them with a knob of butter or a dollop of Greek yogurt, or brush them with almond Where Peanut Butter. We also like them with fresh fruit. Pile them up with strawberries, blueberries or sliced ​​bananas, or top them with these cinnamon apples on the stove or my easy blueberry compote.
  • Extra pancakes freeze perfectly. If you’re lucky enough to have leftover pancakes, seal them in an airtight container or bag and put them in the freezer. They’ll warm up perfectly for a quick breakfast on another day. Just zap them in the microwave to reheat them!


oatmeal pancake recipe


More favorite breakfast recipes

If you love those healthy oatmeal pancakes, then try one of these breakfast recipes:

Oat pancakes

Preparation time: ten minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serves 2 at 3

My favorite oatmeal pancakes! The batter is easy to make in the blender, so these light and fluffy pancakes are perfect for breakfast any day of the week. Be sure to use certified gluten-free oats if you require this recipe to be gluten-free.

  • ½ Chopped off unsweetened almond milk, and more as needed
  • ½ Chopped off whole milk greek yogurt
  • 1 big egg
  • 2 soup spoons Maple syrup, more more to serve
  • 1 teaspoon avocado oil, more more for the pan
  • 1 teaspoon vanilla extract
  • 2 cups whole oat flakes
  • 2 coffee spoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon sea ​​salt
  • Fresh fruit, To serve
  • In a blender, place the almond milk, yogurt, egg, maple syrup, avocado oil, vanilla, oats, baking powder, cinnamon and salt and mix until smooth. Pour the mixture into a large bowl and stir to make sure the batter is well combined.

  • Heat a nonstick skillet over medium-low heat and brush lightly with oil. Use a ⅓ cup measuring cup to pour the batter into the pan. Cook pancakes 1 to 2 minutes per side, or until puffed and golden, reducing heat as needed and working in batches if necessary. The remaining batter will thicken between batches. If it gets too thick, dilute with an additional 1-2 tablespoons of almond milk as needed.

  • Serve with maple syrup and fresh fruit.

  • Makes about 6 pancakes.

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