Oatmeal Pancakes
These oatmeal pancakes are a delightful twist on a breakfast classic, combining hearty oats with fluffy, golden perfection. In just 25 minutes, you’ll have a stack of warm, comforting pancakes that are both nourishing and indulgent.
Equipment
- blender
- nonstick skillet
Ingredients
- ½ cup unsweetened almond milk plus more as needed
- ½ cup whole milk Greek yogurt
- 1 large egg
- 2 tablespoons maple syrup plus more for serving
- 1 tablespoon avocado oil plus more for the pan
- 1 teaspoon vanilla extract
- 2 cups whole rolled oats
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- Fresh fruit for serving
Instructions
- In a blender, place the almond milk, yogurt, egg, maple syrup, avocado oil, vanilla, oats, baking powder, cinnamon, and salt and blend until smooth.
- Pour the mixture into a large bowl and stir to ensure that the batter is evenly 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 the pancakes for 1 to 2 minutes per side, or until puffed and golden brown, reducing the heat as needed and working in batches as necessary.
- The remaining batter will thicken between batches. If it becomes too thick, thin it with 1 to 2 more tablespoons almond milk as needed.
- Serve with maple syrup and fresh fruit.
Notes
Makes about 6 pancakes.
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