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Simple Oatmeal Pancakes

Watch How to Make it here

Recipe starts at 03:13

My go-to breakfast favourites in one recipe: oatmeal and pancakes.

These gluten-free pancakes are fast to whip up and freeze super well. Perfect to make on the weekend and enjoy throughout the week!

For a complete meal, have it with some creamy nut or seed butter , or creamy plant-based yogurt.

Simple Oatmeal Pancakes

Recipe PDF

▸ ▹ Vegan, soy-free, nut-free, gluten-free

Yield: 8 pancakes Prep Time: 5 min Cook Time: 20 min Total Time: 25 min

INGREDIENTS

2 cups old-fashioned rolled oats (GF if desired)

1 cup (250 mL) unsweetened plant-based milk

1/3 cup (100 g) apple sauce*

2 Tbsp (30 mL) maple syrup

1 Tbsp (15 mL) coconut oil, melted

1 tsp (4 g) baking powder

2 tsp (8 g) ground cinnamon

1 tsp (5 mL) pure vanilla extract

1/2 tsp salt

1 Tbsp (15 mL) coconut or vegetable oil, if needed

Optional Toppings

Pomegranate seeds

Maple syrup

Coconut yogurt

Fresh figs

Chopped pistachios

Directions

  1. In a food processor, blend the oatmeal into a flour.

  2. Combine all the ingredients in a bowl.

  3. Preheat a large frying pan on medium-high heat. If your pan isn't non-stick, add a small bit of oil, and when hot, spoon about 1/4 cup of batter onto the pan and let cook. Flip when the top of the pancakes are bubbly and the sides look firm, about 2-3 minutes. Cook the other side for another 2-3 minutes.

  4. Top with desired toppings and enjoy.

Notes

  1. *If you don't have apple sauce, you can substitute it with 1 small mashed banana instead.

  2. Storage: keep in an air-tight container for up to 3 days, or freeze with pieces of parchment separating the pancakes and reheat when desired. Frozen, these can last up to two months.

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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