Oatmeal Pancakes recipe for delicious pancakes you can eat two ways for breakfast! Fluffy and filling oatmeal pancakes with classic maple syrup for those leisurely weekend mornings or wrap them around eggs and sausage for a to-go breakfast taco for weekdays! {Gluten-Free, Dairy-Free}
The new school year has started! Wow, summer seemed to last forever, but at the same time it went by too quickly.
I always loved the first day of school. The smell of fresh school supplies, clipping the tags off the ‘first day of school’ outfit, not to mention the smell of the dewy Michigan air in the morning while waiting for the bus.
This first day of school bliss wore off quickly for me after the realization of having to sit in class all day.
Not to mention the second morning of school and having to wake up early, again. Ugh. No, 5 more minutes, please.
These oatmeal pancakes have you covered. Make them ahead of time, heat them in the morning, and done! It’s that easy.
The best part is that they are packed with amazing oatmeal! Oatmeal is so good for you. It’s rich in dietary fiber and can even help reduce cholesterol–not to mention that fiber helps keep you full all morning long!
I simply love oatmeal pancakes. I get into moods where I’ll eat oatmeal every single morning (especially in the winter months), so I like to change it up and add my beloved oatmeal to another love of mine: PANCAKES! It’s just a total win.
All you have to do is put 10 simple ingredients into your food processor, whirl it together, and Voila! Oatmeal pancake batter is ready!
There is only one brand of oatmeal in our house and it’s Bob’s Red Mill. Their gluten-free oats are sourced gluten-free and packaged in a 100% Bob’s Red Mill gluten-free dedicated facility.
It’s nice having total peace of mind. I appreciate the steps they have taken for the gluten-free community.
Not to mention, their gluten-free baking flour is out of this worldddd amazing. Proof of their amazing products is the recent chocolate peanut butter cake. Ahhhhmazingggg.
TIP: Make a double batch and freeze the extra! Let them de-thaw in the fridge before eating.
So we have a few options for these oatmeal pancakes:
Option One: Just heat them up and eat them plain. // There is a hint of sweetness and it’s divine.
Option Two: Make it official with maple syrup, butter, and a big stack of these oatmeal pancakes. #SaturdayMorningDreams
Option Three: For those quick weekdays, toss some scrambled egg, sausage, cheese, tomatoes, and green onion onto those fluffy pancakes and roll them up.
It’s like walking tacos, but in breakfast form.
TIP: Make everything before the week starts. Scramble the eggs, cook the sausage, and slice the tomatoes and onion. Store in separate containers and when you’re ready to run out of the house, just pile those ingredients onto the oatmeal pancakes and you are all set!
Now, let’s take on this school year with gusto! And oatmeal pancake breakfast tacos, of course. 😉
Easy Oatmeal Pancakes Recipe
Breakfast
Gluten-Free, Dairy-Free
American
Yield: 12
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Ingredients:
- 3/4 cup quick cooking oats
- 1 cup gluten-free flour
- 2 Tablespoons sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cup almond milk
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
Directions:
- 1. In food processor add oats, flour, sugar, baking powder, baking soda, salt, eggs, milk, vinegar and vanilla. Pulse until fully combined.
- 2. Heat a lightly oiled frying pan over medium high heat.
- 3. Pour approximately ¼ cup for each pancake onto griddle.
- 4. Brown on both sides and serve hot.
- 5. Or stuff with your favorite breakfast toppings and serve as a breakfast taco shell!
Author: Linnie
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(8 votes, average: 4.13 out of 5)
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