Fizzled out on the same old flapjacks? These incredibly light-tasting and satisfying oatmeal-almond pancakes will turn...
Fizzled out on the same old flapjacks? These incredibly light-tasting and satisfying oatmeal-almond pancakes will turn breakfast from black and white into full color. To make these pancakes gluten-free, sub in almond flour for the all-purpose flour. Recipe courtesy of the California Almond Board.
To roast slivered, chopped, or sliced almonds: Spread in an ungreased baking pan. Place in 350 degrees F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
This oatmeal offers fiber and vitamin E at breakfast time.
- 1 ¼ Cup all-purpose flour
- ¾ Cup quick-cooking rolled oats
- 3 Tablespoons sugar
- 1 ½ Teaspoon baking powder
- ½ Teaspoon salt
- 1 ½ Cup enriched almond milk, plain or vanilla
- 5 Tablespoons almond oil or corn oil
- 2 large eggs
- ½ Teaspoon almond extract
- ½ Teaspoon cider or white wine vinegar
- ½ Cup slivered almonds, roasted
Calories Per Serving726
Folate equivalent (total)136µg34%
Blender Oatmeal Pancakes
How about some pancakes? Like, right now? These are the easiest pancakes I’ve ever made because they come together in the blender! Now you can enjoy pancakes on a weekday morning.
Plus, these pancakes are made with healthy whole grains—oats—and other wholesome ingredients. They’ll actually keep you full until lunchtime. While they are not decadent buttermilk pancakes, they’re entirely delicious in their own right.
More reasons to love this recipe: These pancakes are the perfect use for a lone over-ripe banana, and they’re enjoyed by kids and adults alike. Freeze any leftovers for a super simple breakfast or snack at any time of day. Let’s make some pancakes already!
Oatmeal Almond Pancakes
|1||batch homemade pancake mix or any dry pancake mix you have on hand|
|½||teaspoon almond extract|
|1||cup quick cooking oats|
1. Mix one cup of the homemade pancake mix with the egg, buttermilk, and almond extract until completely smooth. Then stir in the quick cooking oats.
2. In a medium skillet melt 1 tablespoon of butter and heat until bubbling. Pour in the pancake mix by the ¼ cup and try to fit as many as you can in the skillet as long as they are not touching. Cook the pancakes on one side until bubbles show on the surface of the pancake. Then flip them over and cook for about 2 minutes on the other side until lightly browned. Serve!
Naptime Recipe Serving ideas
We loved the additional texture from the added oatmeal and subtle almond flavor. It paired beautifully with the maple syrup but would also taste great with fresh berries. Be sure to use quick-cooking oats because regular oats would definitely not cook in time.
Wow, these are so good! My whole family loves them. I’m just mad at myself for not trying them earlier! They are way better than any pre mix I have bought before. Thank you!
One of my favorites! SO glad you like them!
Very very good bread!! This was my first time making bread from scratch and it turned out great! Easy to follow!! Did have to adjust time but that’s the case when baking anything.
OMG! these were the best pancakes I have ever had….I have always used box mix until I made these. I never knew homemade could be so good! I added 1 tsp. Vanilla extract and increased the milk to 1 cup ( to thin batter slightly). I also let better rest for 10 minutes, which made them really fluffy. Letting it rest does make a difference.
So glad you liked them. Love the addition of vanilla!
Only changes I made were to add cinnamon and a little vanilla and let the batter sit 10 minutes before pouring on the griddle. Very fluffy, like the best restaurant pancakes! DH and I (who are quite the pancake connoisieurs) agreed these are the best. Used 1/4 cup measure a little underfilled and got 8 cakes. The only way these could be better is if you used some buttermilk in place of the milk. Use all of the baking powder and let the batter sit for 10-15 minutes, you will have an airy piece of breakfast heaven.
I’ve been trying several gluten free oatmeal and almond recipes over the past few weeks and this one is by far the best. I’ll try James’ suggestion with buttermilk next weekend and add bananas or berries as well. Thanks for sharing.
These were so so good. We subbed coconut milk and coconut oil for the milk and butter to make them dairy free and they were still So. Good. Thanks for this recipe!!
Oh, that sounds so yummy! I will have to try using coconut milk next time. Thanks for the suggestion!
- 2 cups all-purpose flour, (spooned and leveled)
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats
- 2 cups milk
- 2 large eggs
- 1/4 cup vegetable oil, plus more for skillet
In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.
Oatmeal Almond Butter Pancakes
So we like pancakes in our house. Particularly my husband and I love pancakes. They are simple to make, and always easy to eat. Unfortunately, they aren’t exactly good for you.
I know, fried cake drenched in a liquid sugar mixture isn’t good for you?? When did this happen??
Thankfully, we have a pancake recipe that is still incredibly fluffy and moist, but is so much lower in carbs, and it’s even much higher in fats and protein. That means not only can you enjoy delicious pancakes, but you can even feel better about doing so! These pancakes are filling, and are a great energy boost in the morning. That boost in the morning is always a plus if you are anything like my husband in the morning. You know, the “five more minutes,” or “I can’t get up, there’s a cat on me” types of people. Even they will be more than willing to wake up for these pancakes.
Now, I will say that on occasion, something like that the overdose of sugar and carbs is okay, but we recently started running again. The move, life, and unpredictable construction crews prevented us from running in our new neighborhood, but thankfully the neighborhood is almost complete. At least our exit to the main road is almost done. I mean, we have sidewalk now almost to the road, so now we can safely run in the mornings without worrying about getting hit by a construction truck on the road.
But with running, you want something that has protein, and will keep you full without weighing you down. These pancakes are perfect for that. Not to mention, they are so easy to make, the morning routine doesn’t get bogged down with making breakfast.
Of course, this still isn’t an everyday breakfast, but for those days where you have just a few more minutes in the morning, these are definitely worth the slight effort.
I will say the best part about these pancakes is how fluffy they are. It’s usually a problem with flour free pancake recipes that they become glue-y and thin, making eating a healthy alternative to pancakes more of a forced experience, but that’s not a problem with these. Seriously, you wouldn’t know these were made without flour with how fluffy they get.
Not to mention, they have a better taste to a lot of traditional pancake recipes out there. The addition of almond flour and butter not only helps keep the pancakes stable so they don’t tear when flipping, but they give an amazing nutty flavor and color to these pancakes while also keeping them moist.
Trust me, I know a recipe is a winner when my husband has to be reminded to slow down and chew. Not to mention, it gets extra bonus points when he complains that he never got any after devouring his portion.
You certainly won’t need an extra serving though because these are incredibly filling. If you do decide to make this for more than two people though, I do recommend doubling the recipe because three pancakes has been determined to be the perfect amount without making you feel like you are going to pop.
For added ease, you could mix the pancake batter completely with the blender. Just add the dry ingredients first, make sure they are thoroughly pulverized and combined, and add the wet ingredients. Pulse the mixture just until combined. You still will need to let the mixture sit the at least 15 minutes to let the ingredients absorb properly.
If you do give these a try, let us know how you like them in our comments. And once again, remember that these can easily be made vegan with the suggestions listed.
We haven’t tried a vegan spin on these oatmeal pancakes. Here are a few options in case you’re looking for a vegan breakfast:
- Try these Go-To Vegan Pancakes: a traditional pancake made with flour…and mighty tasty.
- Use this recipe and substitute vegan yogurt for the yogurt, oat milk for the milk, and flax eggs for the eggs. Try at your own risk!
- Or, head to Gluten Free Banana Pancakes and make them with flax eggs.
Quick Oatmeal Pancakes
Quick Oatmeal Pancakes are weekend brunch must in our house! Soft, fluffy and absolutely addictive. They're so fast and easy to make that I promise they'll quickly become one of your go-to breakfasts!
On the weekends we have smoothies (of course) and then make BIG batches of these Quick Oatmeal Pancakes. What makes them so quick? You just toss all the ingredients in a blender, pulse, puree and pour into your favorite saute pan or even this super cute emoji pancake pan one of our friends gave the kids for Christmas.
The batter is packed not only with plenty of protein from the eggs and milk (you can also use almond, flax, soy, oat or your favorite plant based milk) plus nutrient dense oats which offer plenty of fiber is these Quick Oatmeal Pancakes.
You can use any type of oil in this recipe (it&rsquos just a little), so if you have unrefined coconut oil use it. The coconut oil gives the pancakes a mild coconut flavor which also imparts a touch of sweetness in every singe bite. Mentioning sweetness, this pancake recipe doesn&rsquot include any added sugar, so if you want to sweeten them up you can top with dairy free coconut whipped cream, fresh berries or bananas, maple syrup, honey or even this naturally sweet raspberry sauce.
Still looking for more pancake recipes to make on the weekend? Try these Protein Pancakes, Gluten Free Banana Pancakes (perfect for anyone with a gluten sensitivity), or my Whole Wheat Pancake and Waffle Mix which is a life saver 7 days a week when you want to make pancakes in seconds.
Looking for an easy pancake recipe you can make in minutes? Quick Oatmeal Pancakes will fill your heart and stomach with joy!
Oatmeal Protein Pancakes for One (NO Protein Powder)
I’m a bit embarrassed to tell you that although Sam just turned three, he still isn’t fully weaned nor fully potty-trained.
He’s been really resistant to the toilet, despite our efforts at buying a specific lid and offering him a prize if he uses it. I’m not certain what’s scaring him, but I’m hoping to see him turn a corner before the year is over.
He also loves his breast milk! While he’s made significant strides in that area, when he’s upset or not feeling well, he stubbornly resorts back to only wanting mommy’s ‘milky’.
It’s been a bit tiring to find meals that he likes to eat on a consistent basis. One day, he loves a food, and the next, he wants nothing to do with it!
His favorites are things like chips and cracker and, of course, anything sweet. He loves raisins and chocolate chips, cookies and candy. Living in our home, however, we limit all of these things, which can create a baby ‘breakdown’ of sorts. That kid’s nothing if not persistent!
I began making this recipe a couple of years back as a weaning food for Sammy.
They’re simple, sugar-free, and fairly high in natural protein making them a pretty good snack or breakfast. Personally, I can eat pancakes any time of the day, so these have been known to become my pre-gym snack. I make this recipe, top them with my Gooey Apples and Peanut Butter Frosting…yumsies!
My husband and Natalie are also fans, particularly when they’re paired with butter and maple syrup.
I like that these are based on natural protein, as opposed to added protein powder, which I’m not a fan of. To me, the jarred protein powders are like eating ‘fake’ food in a way, and they never agree with my belly (frip!). I also find that the high glutamine content of isolated protein gives me headaches and emotional issues (you can read more about that in Dr. Blaylock’s book, Excitotoxins).
Some variations we like to add include cinnamon, vanilla, and/or blueberries.
These are not meant to be super fluffy, but they are soft and moist, and I really enjoy them!
These healthy and easy oatmeal pancakes take 10 minutes to make using basic healthy ingredients you have in your pantry! These flourless pancakes are made with ground oats and honey and make a quick and nourishing breakfast that is loved by adults and toddlers!
- 1/2 cup oats, ground
- 1 Tbsp honey
- 1 Egg
- 1 tsp vanilla
- baking soda (just a pinch)
- baking powder (just a pinch)
- butter or coconut oil (for the pan)
- Grind the oats using a food processor or a nut grinder into flour.
- Whisk the egg with honey and 2 Tbsp water or milk of your choice.
- Add the ground oats, baking soda, baking powder and vanilla (I used ground vanilla, but you can also use vanilla extract). Mix until you get a thicker mixture.
- Another option would be to use whole oats and blend the mixture using a hand blender or a regular blender.
- Cover the surface of a non-stick pan with coconut oil, butter or oil of your choice, heat the pan to medium (max. medium-high).
- Using a spoon or a ladle, pour the pancake mixture into the pan, forming small pancakes.
- Let the pancakes cook until bubbles come up on the surface and the edges seem cooked. Depending on the temperature this could take 1-2 minutes.
- Flip and fry until golden brown on the other side as well.
- Serve immediately with honey, maple syrup, jam, chocolate, yogurt, butter, almond butter or fresh fruit!
Update: Lately, I've been adding a Tbsp of yogurt or 1/2 tsp of vinegar and 2 Tbsp milk to the batter and it makes the pancakes so much fluffier, try it out - you can't really taste the vinegar!
Also I got some comments that the baking soda was too much - just pinch it and add a little bit!