The Best Oatmeal Pancakes
These oatmeal pancakes are fluffy, wholesome, and naturally sweetened with maple syrup—perfect for a nourishing breakfast or weekend brunch!
Equipment
- Mixing Bowl
- Whisk
- Non-stick Skillet
- Spatula
- Measuring cups and spoons
- Blender or Food Processor
Ingredients
- 0.5 cup unsweetened almond milk adds moisture and a subtle nutty flavor
- 0.5 cup non-fat Greek yogurt provides creaminess and a protein boost
- 1 large egg acts as a binder and adds richness
- 2 tablespoons pure maple syrup sweetens the batter naturally
- 1 tablespoon avocado oil keeps the pancakes moist and prevents sticking
- 1 teaspoon pure vanilla extract enhances flavor with a hint of sweetness
- 2 cups whole rolled oats the star ingredient that gives these pancakes their wholesome texture
- 2 teaspoons baking powder helps the pancakes rise and become fluffy
- 0.5 teaspoon ground cinnamon adds warmth and depth of flavor
- 0.5 teaspoon sea salt balances the sweetness and enhances overall flavor
- fresh berries or sliced fruit perfect for topping and adding a burst of freshness
Instructions
- Begin by placing the rolled oats in a blender or food processor. Blend until they reach a fine flour consistency to create a smooth pancake batter.
- In a mixing bowl, combine the almond milk, Greek yogurt, egg, maple syrup, avocado oil, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
- In a separate bowl, mix the blended oats, baking powder, cinnamon, and sea salt. Stir to combine.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. If the batter seems too thick, add a little more almond milk until you reach your desired consistency.
- Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with avocado oil to prevent sticking.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown.
- Serve the pancakes warm, topped with fresh berries or sliced fruit and a drizzle of maple syrup. Enjoy your delicious and nutritious start to the day!
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheat pancakes using a toaster, microwave, or skillet for a quick breakfast.
- Customize the batter by adding nuts, berries, banana, or chocolate chips for seasonal variations.
- Use fresh baking powder and avoid overmixing the batter to keep pancakes light and fluffy.