Description
Delicious and nutritious oatmeal pancakes that are perfect for breakfast or brunch. Easy to make and customizable.
Ingredients
- 1/2 cup oats (use gluten-free oats if needed)
- 1 egg
- 2 1/2 Tbsp yogurt (Greek yogurt recommended)
- 1 tsp vanilla extract
- 1 Tbsp honey (or maple syrup)
- Pinch of baking soda
- 1 tsp coconut oil or butter (for greasing the pan)
Instructions
- Start by grinding the oats using a nut grinder or food processor until they form a fine flour.
- In a small bowl, mix the egg, yogurt, vanilla, and honey together until well combined.
- Add the oat flour and the baking soda to the wet mixture and stir until you have a smooth batter.
- Preheat a non-stick pan over low to medium heat, greasing it lightly with coconut oil or butter.
- Using a big spoon or ladle, pour small amounts of batter onto the pan, leaving space in between each pancake.
- When the edges look set and bubbles appear on the surface, gently flip the pancakes and cook for an additional minute until golden brown.
- Serve immediately with your favorite toppings!
Notes
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze between parchment paper in a freezer-safe bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American