Oatmeal Pancakes
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Prep: 10 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12 pancakes
Ingredients
- 2 tablespoons canola oil or melted, cooled unsalted butter or melted, cooled coconut oil
- ¾ cup nonfat plain Greek yogurt
- ½ cup nonfat milk
- 2 cups old fashioned rolled oats divided (or quick oats; do not use steel cut or instant)
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract pure
- ½ teaspoon ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup mix-ins of choice: toasted chopped nuts , chocolate chips, blueberries, or diced fresh or dried fruit (optional)
- For serving: pure maple syrup , butter, or any of your favorite pancake toppings
Instructions
- If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Notes
- TO STORE: Refrigerate leftover pancakes in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm pancakes in the microwave until hot. You can also reheat them on a baking sheet in the oven at 350 degrees F until warm.
- TO FREEZE: Once your pancakes have fully cooled, lay them in a single layer on a baking sheet. Freeze the pancakes until solid. Then, transfer the frozen pancakes to an airtight storage container or ziptop bag for up to 2 months. Remove and reheat pancakes from frozen as desired.
Nutrition
Serving: 1(of 12)Calories: 109kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 28mgPotassium: 205mgFiber: 1gSugar: 4gVitamin A: 60IUCalcium: 86mgIron: 1mg
