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Easy Oatmeal Pancakes Recipe

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4.1 from 71 reviews

These Easy Oatmeal Pancakes are a wholesome and delicious gluten-free breakfast option. Made with rolled oats, yogurt, and almond milk, they offer a perfect balance of protein and fiber. Sweetened naturally with honey and flavored with cinnamon and vanilla, these pancakes are fluffy, flavorful, and perfect for a cozy morning.

  • Total Time: 25 minutes
  • Yield: 8 pancakes

Ingredients

Main Batter

  • 1 1/2 cups gluten free rolled oats
  • 1/2 cup whole milk yogurt
  • 2 eggs
  • 1/2 cup almond milk
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt

Optional Mix-ins

  • 1/2 cup chocolate chips, fruit, or nuts (optional)

For Cooking

  • Avocado oil or ghee for frying

Instructions

  1. Prepare the Batter: Add all the main batter ingredients including oats, yogurt, eggs, almond milk, honey, vanilla extract, baking powder, cinnamon, and salt to a high-powered blender. Blend on high until the mixture is completely smooth and uniform. If desired, stir in optional mix-ins like chocolate chips or fruit after blending.
  2. Preheat the Pan: Heat a large nonstick skillet or griddle over medium heat. Once the surface is hot, add a small amount of avocado oil or ghee to coat the pan, preventing the pancakes from sticking.
  3. Cook First Side: Pour about 1/3 cup of pancake batter onto the skillet for each pancake. Cook the first side until the edges look set and bubbles begin to form and pop on the surface, roughly 2 to 3 minutes.
  4. Flip and Cook Second Side: Carefully flip the pancakes using a spatula and cook for another 2 to 4 minutes on the other side until golden brown and fully cooked through.
  5. Repeat Cooking: Continue the process with the remaining batter, adding more oil as necessary to keep the pancakes from sticking.
  6. Serve: Serve the pancakes warm topped with maple syrup and fresh fruit of your choice for a nourishing and tasty breakfast.

Notes

  • You can substitute whole milk yogurt with a plant-based yogurt if you prefer a dairy-free version.
  • For added texture and nutrition, feel free to add nuts, seeds, or fresh berries as mix-ins.
  • Adjust the almond milk quantity slightly if the batter is too thick or too thin to get the perfect pancake consistency.
  • Use a nonstick skillet or griddle to prevent sticking and reduce oil usage.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, and reheat in a toaster or skillet.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/easy-oatmeal-pancakes-recipe/