Oatmeal Cookie Pancakes

What says weekend brunch better than pancakes?! How about a deliciously healthy pancake that you can feel good about eating?! 

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These pancakes are whole grain base, no refined flours here. They're also a good source of fibre and plant-based protein. Oats which are the main ingredient here are considered gluten-free because they aren't a type of wheat. Where it gets confusing is often in the processing and manufacturing of the oats. Many facilities that process oats also process wheat products and there's always a chance that the oats can be contaminated. You can read more about this here.

My two cents: If you have a serious gluten allergy, buy certified gluten-free oats to ensure that there is no cross-contamination. 

These pancakes are such a cinch to whip up. Everyone will love them! I hope you enjoy 

 

Oatmeal Cookie Pancakes

Yields: 6 small pancakes
Gluten-free, dairy-free, soy-free

Ingredients

1 1/2 cups oat flour*
1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp ground cinnamon
2 Tbsp maple syrup
1 cup non-dairy milk
1 free-range organic egg OR chia egg equivalent**
4 Tbsp coconut oil, divided
1 tsp vanilla extract

*I process whole oats in my food processor or vitamix to get oat flour. It's very easy!
** To make a chia egg combine 1 tbsp of ground chia seeds or flaxseed with 3 Tbsp warm water. Stir and allow mixture to sit for at least 10 minutes to thicken up. 

Directions

  1. Preheat oven to its lowest setting. 
  2. In a large bowl, mix all of your dry ingredients (oat flour, baking powder, sea salt and cinnamon). 
  3. In a small bowl, mix all of your wet ingredients (maple syrup, non-dairy milk, egg, vanilla and 2 Tbsp coconut oil).
  4. Make a well in the mixture of the large mixing bowl and pour the wet ingredients into the well. Combine well but careful not to over mix. 
  5. Heat a large frying pan over medium heat with 1 Tbsp coconut oil. For each pancake, add about 3 Tbsp of the pancake mixture to the pan and using the back of a spoon, spread the batter into a round. Cook each pancake about 2 minutes, flip and cook the other side an additional 2 minutes or until the bottom is a nice golden brown. Transfer each pancake to a baking sheet and place in the oven to keep warm. Continue with more coconut oil and remaining batter. 
  6. Serve pancakes warm with desired toppings such as a knob of grass-fed butter, drizzle of pure maple syrup, sprinkling of toasted nuts and seasonal fruit.

Do you have a favourite pancake recipe that you keep going back to each weekend? Share with me below!

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