Oatmeal Pancakes
These easy Oatmeal Pancakes are naturally gluten free, dairy free, vegan & freezer friendly. The perfect healthy make ahead breakfast to add to your monthly meal plan.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Scale
Ingredients
- 1 cup plain or vanilla yogurt (Greek or regular)
- 1 cup milk (regular or dairy-free)
- 2 eggs
- 1/3 cup coconut oil or butter, melted and cooled slightly
- 3 cups rolled oats, divided
- 1 tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
Instructions
- Preheat a griddle to 400F.
- In a large glass measuring cup, whisk together the yogurt, milk, eggs and coconut oil (or butter). Set aside.
- In a food processor or blender, measure 1 cup of rolled oats and process until the oats resemble a fine flour, about 30-60 seconds.
- In a large glass bowl, combing the oat flour, rolled oats, cinnamon, baking powder, baking soda and salt. Mix together with a spatula.
- Add the yogurt mixture to the oat mixture and stir together well using a spatula. The batter will be thick, but you should be able to scoop it out and pour with a measuring cup without having to use a spatula to get it out of the measuring cup.
- If the batter doesn’t pour out on its own, add 1-2 tablespoons of milk and stir well before making the pancakes.
- When the griddle is ready, use a 1/3 measuring cup to scoop the batter onto the griddle, leaving about 3 inches between each pancake. Let the pancakes cook until they are golden brown underneath, about 3-4 minutes.
- Flip carefully and continue to cook until the second side is golden brown, about another 3-4 minutes.
Keywords: Oatmeal Pancakes
Find it online: https://dontwastethecrumbs.com/oatmeal-pancakes/
