Hello friends! These easy oatmeal pancakes are just the thing to whip up on a Saturday morning… or any morning, really, with all these nourishing ingredients and a make-ahead option. You can feel good about eating them any (or every!) day of the week.
When I was a kid, we just ate cold cereal Monday through Friday, and pancakes were for weekends only. I think this was because cereal was perceived as “healthier”… but maybe it was also because pancakes just seemed to take so darn long to make and my mother was not, ahem… a morning person. Can anyone relate?
But these… oh these pancakes are different on every count! First of all, they’re made with all healthy ingredients, so they can go head-to-head with cold cereal across the board. Oats, flaxseed meal, almond milk, whole wheat flour… these babies are high in fiber and protein, and low in fat. I’ll also give you some good topping options that won’t leave your blood sugar in a whirl.
And if that’s not enough, you can prepare the batter (mostly!) the night before. Just mix up the wet and dry ingredients separately (keep the wet ingredients in the fridge), and in the morning, just fold it all together and cook the pancakes. Voila! Breakfast in a flash.
Let’s talk about toppings for a second. Maple syrup is by far the most popular go-to for pouring on pancakes. And if this works for you, go for it! However, I find syrup gives me a blood sugar rush and crash, leaving me with that lazy Saturday (not in a good way!) feeling. But I still want something that adds flavour and moisture to my stack. Enter powdered peanut butter, mixed with enough water to give it a thick but still drippy consistency. It’s rich rather than sweet, adds protein, and totally obliterates syrup in the taste department, in my opinion. Then, for that sweetness that we all crave, I added diced mango & coconut flakes. Feel free to come up with your own combination of fruits, nut butters, and fun toppings. Pancakes are the perfect vehicle for sooo many options!
This recipe makes a lot, so you may have some pancakes left over. Great! They store well… keep them in an airtight container in the fridge for up to 3-4 days, or in the freezer for a month. Just reheat them in a warm skillet, flipping them once to heat both sides. It takes less time than pouring a bowl of cereal.
Enjoy, friends!
Easy Oatmeal Pancakes
Notes
To make ahead: soak the oats in hot water and add the rest of the wet ingredients. Store in an airtight container in the fridge. Mix the dry ingredients together. In the morning, whisk the wet and dry ingredients together and cook the pancakes as directed.
Ingredients
- 2 cups oats (regular cooking or quick)
- 1 cup hot water
- 1 ½ cups almond milk (I use unsweetened vanilla)
- 2 T. flaxseed meal, soaked in 5 T. water for 5 min to gel
- 2 T. vegetable oil
- 1 T. coconut sugar
- 1 cup whole wheat flour
- ½ cup white flour
- 2 t. baking powder
- ¼ t. salt
Instructions
- Soak the oats in hot water for 5-10 minutes or until slightly softened. Add the almond milk, flaxseed gel, oil, and coconut sugar. Mix well.
- Stir in the flours, baking powder, and salt. Mix just until the dry ingredients disappear; some lumps will remain.
- Cook on a pancake griddle or on a lightly greased skillet over medium heat, flipping once.
- Makes 12-14 medium pancakes.