Oatmeal Pancakes
The ultimate breakfast comfort food, Oatmeal Pancakes are fluffy, wholesome, and easy to make. Packed with nutrition from whole rolled oats and Greek yogurt, these pancakes are perfect for any time of the year. Top them with fresh fruit and maple syrup for a delightful treat that will keep you coming back for more!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Blender
Ingredients
- ½ cup unsweetened almond milk
- ½ cup whole milk Greek yogurt
- 1 large egg
- 2 tablespoons maple syrup
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 2 cups whole rolled oats
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- Fresh fruit for serving
Instructions
- In a blender, combine the almond milk, Greek yogurt, egg, maple syrup, avocado oil, vanilla extract, whole rolled oats, baking powder, cinnamon, and sea salt. Blend until smooth.
- Pour the mixture into a large bowl and stir to ensure that the batter is evenly combined.
- Heat a nonstick skillet over medium-low heat and brush lightly with avocado oil.
- Using a ⅓-cup measuring cup, pour the batter into the skillet and cook for 1 to 2 minutes until bubbles form.
- Flip and cook for another 1 to 2 minutes until puffed and golden brown.
- Transfer to a warm plate and repeat until all batter is used.
- Serve warm with maple syrup and fresh fruit.
Notes
Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on a skillet.