Dairy-Free Oatmeal Pancakes
Fluffy, wholesome, and entirely dairy-free, these oatmeal pancakes are perfect for a delicious breakfast or brunch that everyone can enjoy. Made from freshly blended oat flour, these hearty pancakes are infused with the natural sweetness of maple syrup and elevated by the creamy richness of unsweetened almond milk. A hint of vanilla and the tender texture achieved with baking powder ensures every bite is irresistibly satisfying. With just 10 minutes of prep time and no complicated techniques, this recipe is ideal for busy mornings or lazy weekends. Pair them with fresh fruit, drizzle with extra maple syrup, or sprinkle on some nuts for a dish that's as nutritious as it is indulgent. Dairy-free, gluten-friendly*, and packed with flavor, these oatmeal pancakes are your new guilt-free breakfast go-to! (*Ensure oats are certified gluten-free if needed.)
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1.25 cups Unsweetened almond milk
- 1 large Egg
- 2 tablespoons Maple syrup
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Coconut oil or vegetable oil
- 1 teaspoon Vanilla extract
Instructions
In a blender, add 1.5 cups of rolled oats and blend until they become a fine oat flour.
Pour the oat flour into a mixing bowl and add 1.25 cups of unsweetened almond milk, 1 large egg, and 2 tablespoons of maple syrup. Whisk until combined.
Stir in 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt, mixing gently to incorporate.
Add 2 tablespoons of melted coconut oil (or vegetable oil) and 1 teaspoon of vanilla extract, and stir until smooth.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little additional coconut oil if necessary.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
Transfer cooked pancakes to a warm plate and cover to keep warm. Repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings like fresh fruits, more maple syrup, or a sprinkle of nuts.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 27.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 620 mg | 48% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
