Oat pancakes are a nutritious, fiber-rich alternative to traditional pancakes, perfect for a healthy breakfast or brunch. Made with wholesome oats, these pancakes are naturally gluten-free (if using certified gluten-free oats) and can be customized with fruits, nuts, or spices. They have a slightly nutty flavor and a soft, fluffy texture, making them a delicious way to start the day.
Whether you prefer them plain, topped with maple syrup, or loaded with fresh fruit, these pancakes are easy to make and packed with protein, fiber, and healthy carbohydrates.
Ingredients
Dry Ingredients:
- 1 cup rolled oats (or oat flour)
- ½ cup whole wheat flour (or more oats for a gluten-free option)
- 1 tablespoon baking powder
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup milk (dairy or non-dairy like almond, soy, or oat milk)
- 1 large egg (or flax egg for a vegan option)
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or coconut oil
Optional Add-Ins:
- ½ cup mashed banana or applesauce (for natural sweetness)
- ¼ cup chopped nuts (walnuts, almonds, pecans)
- ¼ cup chocolate chips or blueberries
Instructions
Step 1: Prepare the Batter
- If using whole oats instead of oat flour, blend the oats in a food processor or blender until they reach a flour-like consistency.
- In a large mixing bowl, combine the oat flour, whole wheat flour, baking powder, cinnamon, and salt. Whisk together to distribute the ingredients evenly.
- In another bowl, whisk together the milk, egg, honey (or maple syrup), vanilla extract, and melted butter. If using mashed banana or applesauce, mix it in with the wet ingredients.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine. If the batter seems too thick, add a little more milk (one tablespoon at a time) until it reaches a pourable consistency.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed.
- Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip the pancake carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil or butter to the pan as needed.
Step 3: Serve
- Serve the pancakes warm with your favorite toppings. Popular choices include:
- Fresh fruit (bananas, berries, or sliced peaches)
- Greek yogurt
- Nut butter (peanut butter, almond butter)
- Maple syrup or honey
- Chopped nuts or seeds
- Enjoy your wholesome oat pancakes with a hot cup of coffee or tea!
Serving Size and Calories
Serves:
This recipe makes about 6-8 pancakes, depending on the size. It serves 2-3 people.
Calories (Per Pancake):
- Approx. 120-150 calories (without additional toppings)
- If adding chocolate chips, nuts, or syrup, the calorie count will be higher.
Tips for the Best Oat Pancakes
- Let the batter rest for 5-10 minutes before cooking. This allows the oats to absorb the liquid, making the pancakes fluffier.
- Use a well-heated skillet to ensure even cooking and a golden-brown color.
- Experiment with flavors by adding spices like nutmeg, cardamom, or pumpkin spice.
- Make them vegan by replacing the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to sit for 5 minutes).
- Store leftovers in the fridge for up to 3 days or freeze them for a quick breakfast option. Simply reheat in a toaster or microwave.