Oat Pancakes

Light and fluffy pancakes that make your mouth and tummy smile! We love that they're quick to make and easy to eat on the go (just like that), for those not-so-lazy weekend mornings.

Prep Time5 mins

Cook Time15 mins

Resting Time5 mins

Total Time20 mins

Course: Breakfast, brunch

Cuisine: American

Keyword: corn free, Low FODMAP, Maple Syrup Sweetened, nut free, oil free, soy free, Vegan Gluten Free Oat Pancakes

Servings:

Calories: 314kcal

Ingredients

2 cups Rolled oats
1/2 cup pureed fruit or vegetable see Recipe notes
3/4 cup milk Up to 1 cup
1/2 tsp baking soda See Recipe notes
1/2 tsp cream of tarter See Recipe notes
1 tsp vanilla optional
3 tbsp maple syrup
cinnamon, nutmeg, or other spices optional, to taste

Instructions

Preheat a skillet or griddle on medium heat. I use either a cast iron pan or a green pan.
Run the dry oats through a blender or food processor. Skip this step if using a high speed or immersion blender.
Add remaining ingredients to blender. Puree.
Pour 1/3 c batter onto the preheated pan and cook at medium heat. Gently flip with a spatula when air bubbles start to form on top, about 1-2 minutes. Cook for 1 minute more on the other side. Transfer to a cooling rack or plate. Repeat until batter is done.
Let rest for 3-5 minutes. Serve with fruits, syrup, butter or plain!

Notes

1/2 cup of fruit puree is about 1 medium banana called for in the original recipe on Kitchen Treaty's blog. I also make this with applesauce, pumpkin puree, sweet potato puree, etc. Applesauce is a bit more watery than the others so I use only 3/4 cup of milk with that version.

Milk: You can use just about any type of milk here or substitute water. If using water, start with 1/2 cup, blend and then if the batter is just too thick to pour, add another 1/4 cup and go from there. Depending on what type of fruit puree you use, there is a chance of the batter getting too thin (= gummy pancakes) so I recommend starting with 3/4 cup milk and then increasing as needed.

Baking powder is made with corn starch. I use the combination of baking soda and cream of tarter as a corn free substitute from the original recipe. Feel free to swap out the combination (1/2 tsp baking soda + 1/2 tsp cream of tarter) with 1 tsp of baking powder, instead.

Makes about 6 pancakes

Nutrition