These hearty pancakes are as delicious as they are nutritious!

Table of Contents
There’s just nothing better than a stack of pancakes on a lazy Saturday morning. But as a self-described pancake aficionado, I do recognize that they’re typically not the most nutritious. Pancakes, often laden with sugar and empty carbs, make me want to nap on the couch. So, if you’re craving a healthy take on this breakfast staple, why not try these oatmeal pancakes?
I won’t lie. Even though you’re going to blend oats, the texture is distinctively different. Also, these oatmeal pancakes aren’t going to taste the same as your favorite box mix or late night greasy spoon. Actually, I’d argue that they taste better. Oats have a distinct flavor and a subtle sweetness—it’s basically like eating oatmeal but in the form of a fluffy pancake. Who wouldn’t want that?
Are Oatmeal Pancakes Healthy?
Oatmeal pancakes contain a decent amount of fiber compared to the typical white flour variety. They’re also much more filling, so you probably won’t eat as many. A healthy amount of Greek Yogurt not only adds a nice tang but also some probiotics. And considering that there’s no refined sugar in the recipe, these pancakes rely on the oats’ natural sweetness and just two tablespoons of maple syrup. If you’re avoiding dairy, feel free to trade the Greek yogurt for a vegan alternative.
Oats = Energy
Why choose oats over traditional flour for your pancakes? They transform your pancake into a powerhouse of nutrition. Unlike white flour, oats provide slow-releasing energy due to their high fiber content, which in turn helps maintain blood sugar levels. Additionally, the use of whole rolled oats in this recipe ensures you get a full dose of the grain’s natural nutrients, including its heart-healthy benefits.
Unlike regular pancakes, I’ve found that this oatmeal alternative doesn’t make me sleepy. Those looking to keep their energy stable throughout the morning without the sudden crash that often follows a traditional sugary breakfast should definitely try it. Maybe you won’t need that third cup of coffee.
INGREDIENTS
- ½ cup unsweetened almond milk plus additional if needed
- ½ cup non-fat Greek yogurt
- 1 large egg
- 2 tablespoons pure maple syrup plus extra for serving
- 1 tablespoon avocado oil plus extra for greasing the pan
- 1 teaspoon pure vanilla extract
- 2 cups whole rolled oats gluten-free if necessary
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- Fresh berries or sliced fruit for serving

INSTRUCTIONS
Blend
Combine the wet ingredients and dry ingredients in a blender until you achieve a smooth pancake batter.
Cook
Heat your skillet and cook the pancakes until they’re golden and fluffy, adjusting the batter consistency as needed.
Enjoy
Top these wholesome pancakes with your favorite syrup and fresh fruit for a delicious and healthful start to your day.
Devour!

FAQs & Tips
Your pancakes should stay fresh in your fridge for up to 4 days in an airtight container and up to 2 months in the freezer. For freezer storage, be sure to use freezer-safe ziplock bags.
I’d steer clear. Baking soda needs an acid to activate and create the leavening effect. If you don’t have an acid, your pancakes may get a soapy, metallic taste. While Greek yogurt is acidic, the amount may not be sufficient or consistent enough to activate all the baking soda, which will mess with the leavening process. Plus, your pancakes will taste soapy and metallic—I’m speaking from experience.
It might be tempting to increase the heat, but keep it to medium-low. You don’t want to burn the pancakes. I would just let them cook a little longer. A lot of things can affect the cooking time: whether you’re using a gas or electric stove, the type of pan, the thickness of the batter, etc. Just be patient!

Serving Suggestions
First things first: your toppings. My go-to’s are bananas and blueberries, but strawberries and raspberries make great toppings, too. Almond butter and peanut butter are great, too, if you prefer something less sweet. I also have a sinfully delicious paleo cinnamon roll cashew butter recipe for those wanting some low-carb indulgence. I’d also add a protein to this dish, like air fryer breakfast sausages, soft scrambled eggs, or a couple of slices of turkey bacon.

The Best Oatmeal Pancakes
Ingredients
- ½ cup unsweetened almond milk plus additional if needed
- ½ cup non-fat Greek yogurt
- 1 large egg
- 2 tablespoons pure maple syrup plus extra for serving
- 1 tablespoon avocado oil plus extra for greasing the pan
- 1 teaspoon pure vanilla extract
- 2 cups whole rolled oats gluten-free if necessary
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- Fresh berries or sliced fruit for serving
Instructions
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In a blender, combine almond milk, Greek yogurt, egg, maple syrup, avocado oil, vanilla extract, oats, baking powder, cinnamon, and sea salt. Blend until the mixture is smooth and creamy. Use room temperature ingredients, they blend more easily.
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Preheat a nonstick skillet over medium-low heat and grease with a bit of avocado oil.
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Pour the batter onto the skillet using a 1/4-cup measure to create even-sized pancakes. Cook for 1 to 2 minutes on each side or until they puff up and turn golden brown. Adjust the heat if needed to prevent burning. If your batter thickens as it sits, you can add a tablespoon or two of almond milk.
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Serve the oatmeal pancakes hot, with maple syrup and topped and fresh fruits.
Nutrition
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