Oatmeal Pancakes

Name: Oatmeal Pancakes
Total time: 40 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil); 3/4 cup nonfat plain Greek yogurt; 1/2 cup nonfat milk; 2 cups old fashioned rolled oats (divided (or quick oats; do not use steel cut or instant)); 2 large eggs; 3 tablespoons pure maple syrup; 1 teaspoon vanilla extract (pure); 1/2 teaspoon ground cinnamon; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional)); For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)

The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.8 (277) 👁️ 27 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

12 servings

2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
3/4 cup nonfat plain Greek yogurt
1/2 cup nonfat milk
2 cups old fashioned rolled oats (divided (or quick oats; do not use steel cut or instant))
2 large eggs
3 tablespoons pure maple syrup
1 teaspoon vanilla extract (pure)
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional))
For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)

Steps

If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.
Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
Serve hot with desired toppings.