Description
These hearty Oatmeal Pancakes are wholesome, naturally dairy-free, and full of nutty flavor thanks to rolled oats and chopped pecans. Perfect for a cozy breakfast or brunch, they’re deliciously fluffy, easy to make, and lightly sweetened with maple syrup and a touch of cinnamon.
Ingredients
Wet Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk
- 2 eggs
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
Dry Ingredients
- 2/3 cup oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
Add-ins
- 1/3 cup chopped pecans
Instructions
- Soak the oats: In a large bowl, combine the rolled oats and unsweetened almond milk. Let them sit for 10 minutes to allow the oats to soften. This step gives the pancakes a tender texture.
- Add wet ingredients: Stir in the melted coconut oil, eggs, vanilla extract, and maple syrup with the softened oats. Mix until fully combined, ensuring even distribution of wet ingredients.
- Incorporate dry ingredients: Add the oat flour, baking powder, sea salt, and cinnamon to the bowl. Stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Fold in pecans: Gently fold the chopped pecans into the batter, distributing them evenly throughout.
- Preheat and grease skillet: Heat a nonstick skillet over medium-high heat and lightly grease it with additional coconut oil (or your preferred oil).
- Cook the pancakes: Scoop about 1/4 cup of batter for each pancake and drop onto the skillet, making small pancakes. Cook 3-4 at a time if space allows. Let the pancakes cook until you see tiny bubbles appear on the surface and the bottoms are golden brown, about 2-3 minutes.
- Flip and finish cooking: Carefully flip the pancakes and cook on the other side until golden brown, another 2-3 minutes.
- Keep warm and serve: Transfer cooked pancakes to a warm oven or plate. Repeat with remaining batter. Serve the pancakes warm and enjoy!
Notes
- For gluten-free pancakes, ensure your oats and oat flour are certified gluten-free.
- Swap pecans for walnuts or leave them out for a nut-free version.
- Try adding blueberries or chocolate chips for extra flavor.
- You can substitute dairy milk for almond milk if desired.
- Leftover pancakes freeze well—just reheat in a toaster or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 2-3 pancakes)
- Calories: 310
- Sugar: 5g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 80mg
