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Oat-based Pancakes Recipe

American · Breakfast · 20 min total

These hearty oat pancakes are made with blended oats for a wholesome, gluten-free breakfast that's fluffy and satisfying.

Ingredients

• 2 cups rolled oats (gluten-free if needed)
• 1 cup milk (dairy or plant-based)
• 2 large eggs
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons butter or oil for cooking

Instructions

1. Place rolled oats in a blender and blend until they form a fine flour-like consistency.
2. Add milk, eggs, maple syrup, vanilla, baking powder, cinnamon, and salt to the blender. Blend until smooth, scraping down sides as needed. Let batter rest for 5 minutes.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
4. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
5. Flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with remaining batter.
6. Serve warm with your favorite toppings.

Tips

• For thinner pancakes, add an extra tablespoon of milk to the batter.
• Store leftover pancakes in the fridge for up to 3 days or freeze for up to 1 month.
• Reheat in a toaster or microwave for a quick breakfast.

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