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
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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
a.m. im says
i love your recipes and i already get the email updates of your recipes. could you please change it so i don’t keep getting bombed with being asked to sign up for your recipes each time i visit your website please? it’s tiring. but i do love your recipes! thank you!!!
Ronee says
Hi Katie! These are so good, but I can’t keep them from sticking to the pan. I’m using gf flour and using coconut sugar in place of the maple syrup, coconut oil to grease the pan. Any ideas? ?
Joe M says
I would just like to throw out there that most oils are bad for you. Regardless of what’s been going around for awhile. Coconut oil is just as bad for your health as vegetable oil. SO whether you put those or butter on the skillet, you are still giving your body something it doesn’t need or want. But I too am searching for alternative ways to solve this problem. For now, it isn’t a big deal if you daily oil intake is nill compared to the rest of your diet.
Laura says
Could flax meal be used in place of oil.
Laura says
Just my personal experience – I’ve been using applesauce to replace the oil, and they come out GREAT.
Joe M says
I fixed these this morning. They turned out really good. On our new kick of being more vegan, these have become our go-to recipe for pancakes. Although, I used a little regular flour, omitted the oil in the mix, and had to use butter to fry them. They were so good without putting maple syrup on top. Now to figure out a less calorie dense flour solution and even less oil.
Kat says
Try using apple sauce instead of oil!
Angela says
These seem to be missing a binder, such as eggs? When we made them, they were so runny and didn’t cook properly.
Hafsa says
I had the same issue, but found that adding more flour and chilling the batter for 20 mins before cooking worked pretty well. I’m going to use buttermilk next time so that might help puff these since the recipe is relying on baking powder for its lift.
Mandy says
Bob’s Gf flour worked for me and they were delicious! (or my pancake standards are not quite up to par:)
Claudia says
Pleasantly surprised at how good these are! 🙂
Hafsa says
I made a batch this morning and while it was pretty good, I do think it can be improved because I just found the pancakes to be too dense (since there’s no egg). I’m not vegan so I might experiment by adding an egg or buttermilk to help fluff up and lift these pancakes. Overall, this recipe is great for incorporating less refined wheat into your diet so I love it for that!
Sarah says
My family and I have been searching for the best healthy pancake recipe for almost 3 years (no joke!) and we finally found it!!! We made these using all oats and oat flour, maple syrup, almond milk and added a little flax seed meal to thicken it up a bit. Thanks for the recipe!! We LOVE it.
Michelle says
Thanks so much for this wonderful recipe! I add blueberries or mini chocolate chips, and my kids devour them. Healthy, delicious and filling breakfast—what more could you want?
Dusty Wittman says
Great recipe! I made oat flour out of steel cut oats using a Nutribullet. I also added about 1 tbsp of flaxmeal for increased nutrition and to help absorb the extra liquid. The mixture definitely needs to sit a while to allow the oats absorb some liquid.
Allison says
These are delicious! I really like cinnamon so I doubled that, added chia seeds, left out the oil and almond extract since I was out. I also used whole wheat white flour. I will be making these over and over. Great recipe!
Heather says
Hi Katie! This is a really delicious pancake recipe! One thing I would say; based on the suggestion, I added in extra flour before refrigerating it because the batter looked thin, but then, after refrigerating it, it was really, really thick (too thick), so I had to add back in some more oat milk. So, next time, I’ll refrigerate it first before assuming the batter is too thin. That said, this recipe is really delicious; it’s a keeper!!!
Kassidy Lozoya says
I was looking for an easy recipe for oatmeal pancakes and these turned out so good!
Kat says
Love these!!! I substitute apple sauce for the oil and a ripe banana for the maple syrup in the recipe. Don’t leave out the almond extract though, it makes the pancake!
fluffy, filling, and delicious.
Laura says
I’ve never really mastered pancakes and then after going vegan AND cutting out bread and flour 10 years ago I never even tried to make them again… But your recipes need fail me so I tried these, with blueberries and almond extract, and they’re the best pancakes I’ve ever had.
Megan says
8 years later and these are still my favorite pancake recipe!
CCK Media Team says
We actually just made a batch today as well haha 🙂
Laura says
I’ve started making these with applesauce instead of oil and they come out so fluffy! Love this recipe!