Made with just 6 pantry staple ingredients (some of which I use in my oatmeal), these gluten-free, super Easy Oatmeal Pancakes are thick and delicious
Ingredients
- 2 1/2 cups rolled oats
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups almond milk you want the batter to be thick, almost like a thick cake batter
- 2 eggs
Instructions
- Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then spoon them into a bowl.
- Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
- While waiting, place a pan over a low-medium flame and let it warm.
- When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan, and cook 2-3 minutes on each side, till golden and that golden ring forms around the circumference of the pancake.
- Serve pancakes with whipped cream, golden syrup or maple syrup or jam, and raspberries and enjoy!
Video
Notes
*If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
**Serve with almond butter, honey, jelly, pancake syrup or whatever your prefer, before diving in!
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 462mg | Fiber: 5g | Sugar: 3g
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