Oatmeal Pancakes
My favorite oatmeal pancakes! The batter is easy to make in the blender, so these light and fluffy pancakes are great for breakfast on any day of the week. Be sure to use certified gluten-free oats if you need this recipe to be gluten-free.
Ingredients
- ½ cupunsweetened almond milk (plus more as needed)
- ½ cupwhole milk greek yogurt
- 1 largeegg
- 2 tablespoonsmaple syrup (plus more for serving)
- 1 tablespoonavocado oil (plus more for the pan)
- 1 teaspoonvanilla extract
- 2 cupswhole rolled oats
- 2 teaspoonsbaking powder
- ½ teaspooncinnamon
- ½ teaspoonsea salt
- fresh fruit (for serving)
Directions
- 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.
- 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. The remaining batter will thicken between batches. If it becomes too thick, thin it with 1 to 2 more tablespoons almond milk as needed.
- 3
Serve with maple syrup and fresh fruit.
- 4
Makes about 6 pancakes.