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Oatmeal Pancakes

These fluffy and easy oatmeal pancakes are great paired with a side of kiwi and strawberries and blackberries. These are healthy and yummy!

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.


  • 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


  1. Preheat a griddle to 400F.
  2. In a large glass measuring cup, whisk together the yogurt, milk, eggs and coconut oil (or butter). Set aside.
  3. 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.
  4. In a large glass bowl, combing the oat flour, rolled oats, cinnamon, baking powder, baking soda and salt. Mix together with a spatula.
  5. 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.
  6. If the batter doesn’t pour out on its own, add 1-2 tablespoons of milk and stir well before making the pancakes.
  7. 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.
  8. Flip carefully and continue to cook until the second side is golden brown, about another 3-4 minutes.

Keywords: Oatmeal Pancakes