Simple Oatmeal Pancakes
25 min
Breakfast
10 ingredients or less
Freezer-friendly
pancakes
Total
25 minPrep
5 minCook
20 minSwap out
soy
gluten
Free from
peanut
tree nut
sesame
Ingredients
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1 cup (240 mL)unsweetened soy milk*
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⅓ cup (80 mL)unsweetened applesauce**
-
-
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2 tsp (5 g)ground cinnamon
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1 tsp (5 g)baking powder
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½ tspsalt
Optional toppings
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fresh fig
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pomegranate seeds
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roasted pistachios
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unsweetened coconut yogurt
Make your own
Directions
- In a food processor, blend the oatmeal into a flour. Alternatively, you could use store-bought oatmeal flour here.
- Combine all the ingredients, except for the oil, in a large bowl. Preheat a large pan on medium-high heat with the oil, and when hot, spoon about ¼ cup of batter onto the pan and let cook.
- When the pancakes get bubbly and the sides look firm, flip the pancakes and cook the other side for another 2 - 3 minutes, or until lightly golden.
- To make these pancakes a more balanced meal for breakfast, enjoy with some creamy nut or seed butter drizzle overtop, fresh fruit, and/or creamy plant-based yogurt.
Notes
- * Nutrition tip: aim to use plant-based milk that is fortified with calcium.
- ** 1 small mashed banana can be used in place of every ⅓ cup of apple sauce instead.
Storage
- Keep in an airtight container for up to 3 days, or freeze with pieces of parchment separating the pancakes - to prevent them from sticking together - and reheat when desired. Frozen, these can last up to two months.
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 75%
• old-fashioned rolled oats
Proteins 19%
• unsweetened soy milk
Fruits & Veggies 6%
• unsweetened applesauce
Calcium
• unsweetened soy milk
Fat
• refined coconut oil
• refined coconut oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
I love the flavor of this pancake!!! You can taste the cinnamon with just a hint of apple. It’s so delicious! I do have a question though. Can you sub 1 cup of the oats with 1 cup of all-purpose flour? The texture was a little different, and I was wondering if there was a way to make the texture of the pancake more like that of a typical pancake. It might be that I didn’t spread the pancake enough. Yours look more even than mine. Please let me know your thoughts!
Just went back to your website to re-make these pancakes for the third time (they're amazing💚) and I've just noticed the amazing upgrade you've done to the website. Congratulations! This looks really great, more user-friendly and a lot more stable! I'm very impressed at how much has changed. All the best to you and your team!
OMG these pancakes are wonderful! Easy to make, and they have a nice flavour of their own. I appreciate that they don’t stick in the frying pan and don’t break. I’ve never felt more healthy eating pancakes for weekend breakfast. Having type 1 diabetes, these pancakes are great as there weren’t any insulin dosage issues or delayed blood sugar peaks👏🏼
Fluffy. Easy. Delicious. Thank you for sharing this recipe. To reduce the fat content, I added extra apple sauce and omitted the coconut oil.