Healthy Oatmeal Pancakes are so delicious that you wouldn’t even know they were made with real, wholesome ingredients! My #1 rule for pancakes: if you’re craving pancakes, eat the pancakes! Don’t ever deprive yourself of that kind of deliciousness! These pancakes are a healthier alternative to classic pancakes that will keep you satisfied longer, made with oats, a gluten-free flour blend, chia seeds, and more real ingredients.
tips for making the perfect healthy oatmeal pancakes:
- Cook on medium heat. This ensures the bottom doesn’t burn while the middle of the pancake cooks.
- Don’t over mix the batter, small clumps are okay!
- Resist the urge to flip before bubbles form. Only flip one time. This will make sure your pancakes are uniform in shape.
- Wipe the pan in between batches (if needed) so your cooking fat doesn’t burn. If your pan starts smoking at all, wipe in between batches.
- Let the batter sit for a minute or two after blending to allow the chia seeds to thicken up in the batter. This will make thick, fluffy, and beautiful pancakes!
flour substitutes:
Gluten-Free Flour Blend: This recipe uses a gluten-free flour blend- I personally use Bob’s Red Mill but any gluten-free flour blend should work here as well (store-bought or homemade). I find this is the best option and yields the fluffiest pancakes.
Oat Flour: While this recipe used 1/2 of oat flour and 1/2 cup of gluten-free flour, you can of course double up on the oat flour as well. I prefer to use a blend because it makes them slightly more fluffy but either will work. If you choose to use oat flour or almond flour, let the batter sit for a minute or two after blending to thicken up.
Almond Flour: I have tested this recipe using almond flour as well. It works and it’s good too- but the pancakes are slightly thinner and denser. Again, not quite as fluffy as the gluten-free blend. If you choose to use oat flour or almond flour, let the batter sit for a minute or two after blending to thicken up.
All Purpose Flour: Regular all purpose flour will of course work in this recipe too, although they won’t be gluten-free anymore.
can I add protein powder to my pancakes?
Yes, you can of course add protein powder to your pancakes. This will definitely increase the volume of your pancakes, likely making more than six pancakes. The protein might make the pancakes more dense as well, but you can always try it!
Healthy Pancakes (GF & DF)
Equipment
- Blender
- Flat Pan
Ingredients
- 1/2 cup oats
- 1/2 cup gluten-free flour blend I like Bob's Red Mill
- 1 egg
- 1 cup oat milk
- 1Β½ tsp chia seeds
- 1Β½ tsp baking powder
- 1/2 tsp vanilla extract
Instructions
- Add whole oats to the blender and pulse to make oat flour until fine. A few whole oats included is okay too!
- Add the rest of the ingredients to the blender with the oats. Lightly pulse on the lowest setting until mixed. The goal here is to mix until incorporated but not perfectly smooth. Clumps are okay!
- Heat about a teaspoon of coconut oil or ghee in a pan on medium heat. Once the pan is hot, add the batter from the blender.
- Let the batter sit and cook until bubbles form (about 2 minutes). Resist the urge to flip until they bubble up. Flip and cook the other side until golden brown.
- Repeat until all the batter is gone. You may need more coconut oil after each batch. Makes 6 pancakes in total.
- Top with maple syrup or honey with fresh fruit, coconut whipped cream, or whatever you like! Enjoy.