Oatmeal pancakes

Heres a pancake recipe I’ve been creating for my girls this past week and we’ve all been loving them! They have a nice, nutty flavor and texture since they’re made with oats instead of flour. This also means that if you use organic, gluten-free oats, these pancakes will be gluten free. Super simple to whip up, and nice and easy to portion the batter onto the pan, thanks to the food processor. I desperately need to get to the grocery store because I have no eggs, but these come out beautifully even with my egg substitute. The pancakes do come out a bit more delicate without a real egg, but just as tasty. If you use the flaxseed and coconut oil, these would be vegan too! Also, we use full-fat Oatly (oat milk) at our house because of the dairy allergies, but you can use whatever milk you like. This recipe makes approximately 8-10 3-inch pancakes, which in our house feeds my two little girls plus me, with a few leftover unless we’re really hungry! So, I’d say it would feed 2 hungry adults if this is the only item on your menu.

  • 1 c rolled oats (can use quick oats or thick cut- whatever you have on hand)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbs coconut sugar (or brown sugar)
  • 1/4 c coarsely chopped walnuts or pecans
  • 1 egg OR 1 Tbs ground flaxseed mixed with 3 Tbs water (allow to sit for a few minutes to gel up)
  • 1 c milk
  • 1/2 tsp vanilla
  • 2 Tbs coconut oil (or melted butter)

1. Process dry ingredients in food processor until pieces are uniform in size.

2. Add egg, milk, oil, and vanilla. Pulse until just combined.

3. Cook over medium heat, flip over once little bubbles form on surface. Serve with maple or agave syrup, or with a dollop of yogurt on top. (we love Forager cashewgurt)

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