Name: Oatmeal Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
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)

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.

25 min total 10 min prep 15 min cook 2

Instructions

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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.

Oatmeal Pancakes

Ingredients

Instructions

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