Oatmeal Pancakes
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(69)
Ingredients
2-3 servings
- 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
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Preparation
Step 1
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.
Step 2
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. If the remaining batter becomes too thick, thin it with 1 to 2 more tablespoons of almond milk as needed.
Step 3
Serve with maple syrup and fresh fruit.
Step 4
Makes about 6 pancakes.
Step 5
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Chef's notes
The batter thickens as it sits; add more almond milk if needed.
Adjust the heat to prevent burning; the pan may get too hot after the first batch.
Experiment with different toppings like butter, yogurt, nut butter, or fresh fruit.
Extra pancakes can be frozen and reheated for quick breakfasts.
