Oatmeal Pancakes

As seen on

Love & Lemons

Total Time

25 mins

Prep Time

10 mins

Cook Time

15 mins

Rating

(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

Inline ingredients (beta)

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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.

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.

Categories

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Seasonal Recipes

Skill Level

other

Oatmeal Pancakes

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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