Soy-Free Oatmeal Pancakes
Start your morning on a wholesome note with these Soy-Free Oatmeal Pancakes—a delicious twist on classic pancakes that's perfect for breakfast or brunch lovers. Made with a blend of ground rolled oats and all-purpose flour, these fluffy pancakes are naturally soy-free and infused with a hint of warm cinnamon and vanilla. With just 10 minutes of prep time, this recipe combines pantry staples like eggs, milk, and honey to create a batter that's easy to whip up. Whether you use dairy milk or your favorite nut milk alternative, each pancake cooks to golden perfection in minutes. Serve them hot with a drizzle of maple syrup, fresh fruit, or a sprinkle of nuts for the ultimate hearty and satisfying start to your day. Perfect for families, weekend indulgence, or meal prep, these pancakes deliver on both flavor and nutrition with no soy in sight!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 cup Milk (dairy or any nut milk)
- 2 tablespoons Honey
- 3 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 as needed Cooking oil or butter for greasing
Instructions
In a blender or food processor, blend the rolled oats until they reach a flour-like consistency.
In a medium bowl, mix the ground oats, all-purpose flour, baking powder, cinnamon, and salt. Stir well to combine.
In another bowl, whisk together the eggs, milk, honey, melted butter, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.
Flip the pancakes and cook for another 1 to 2 minutes, or until golden brown and cooked through.
Remove from the skillet and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes hot with your favorite toppings like fresh fruit, maple syrup, or nuts.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 47.6 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 446 mg | 34% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1026 mg | 22% | |
*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.
