Oatmeal Pancakes

Oatmeal Pancakes

We are almost two weeks into January and have started to settle into our winter routine. Like many people we have been working to keep our eating clean after the holidays (and birthdays) so I thought it would be a great time to share one of our favorite healthy recipes, Oatmeal Pancakes.

These pancakes are a weekday staple in our house, breakfast, lunch, or dinner, I pull these out any time of day because when you have a healthy meal your entire family loves you use it!

Old fashioned oats, kiefer, and eggs are lightly sweetened with agave and vanilla extract and then pureed to keep a traditional pancake texture. They are filling and full of protein but the kids still think they are getting a treat.

It’s a great recipe to make in bulk and keep in the freezer for school days. I love knowing we have something ready for the days Eamon has school that he will be excited to eat (i.e. finish in time) and will keep him going until lunch.

If you don’t have kiefer you can combine half water half yogurt, or replace it with any milk. I love keeping kiefer in the house for smoothies or as a healthy substitute to buttermilk. It is rich in calcium, protein, vitamins B12 and D.

On Friday we will be sharing some of our go to healthy recipes from a few of our favorite food sites so be sure to check back!


Oatmeal Pancakes

Print Recipe
Yield: 12 Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
  • 3/4 cup old fashioned oats
  • 1/2 cup flour*
  • 1/2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup coconut oil, melted
  • 1 cup kiefer or almond milk
  • 1/4 cup water
  • 1/4 cup agave, honey or maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract

In a large bowl mix dry ingredients until well combined.

In a small bowl combine kiefer, water, egg, vanilla, and almond extract.

Mix the wet ingredients into the dry ingredients. Allow the mixture to sit for at least five minutes.

Puree mixture with an immersion blender or food processor until smooth.

Gently fold in the melted coconut oil.

Heat a large skillet or griddle over medium heat. Lightly spray with oil. Scoop 1/4 cup of batter onto your skillet per pancake.

Cook until bubbles form across the pancake, about 2 minutes. Using a spatula flip your pancakes and cook for another 1-2 minutes or until lightly browned.

Transfer to a platter and cover loosely with foil. Repeat with remaining batter.

*wheat, buckwheat, almond, and all purpose flour all work great!

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