Oat Pancakes Recipe

Delicious, sweet and tender oat pancakes whose batter is made up in seconds. These pancakes are slightly sweet, tender and cook up fast.

Oat Pancakes

Normally, I would use oat flour to make pancakes. But in my experience, oat flower can leave pancakes with a texture that can seem “uncooked” for some people.

So for this recipe, I chose whole oats and I was not disappointed. While these seem kinda chunky in batter form, once cooked, they become very soft, tender and even a bit fluffy.

Gluten Free Pancakes

If you need these to be gluten free, make sure you use oats that are labeled as gluten free. You’ll also want to double check the rest of your ingredients. But none of the ingredients include wheat or gluten. So the only concern is cross contamination. So double check each one you use just to be sure.

Banana Oat Pancakes

If you want these to be a bit sweeter and have banana flavor (yum!), replace the apple sauce with mashed banana. It’s delicious!

Healthy Pancakes

What makes these healthy? They are made with all whole-food ingredients and you can totally omit the sweetener if you are trying to cut down. Keep the oil content low in cooking and these stay pretty darn healthy!

Making Pancakes Ahead Of Time

You can make this batter the night before if need be. It’s best to store them in the blender and just give them a quick spin in the morning before cooking. But if you don’t want to wake up the house, you can just whisk this in a bowl as well to re-mix everything.

Can You Freeze Pancakes?

You sure can! I highly recommend putting some parchment between each pancakes however, if you’ll only want a few of them at a time. Foods like pancakes always tend to freeze better with parchment and it makes everything easier to separate or take out to thaw individually.

How To Keep Pancakes Warm

If you need to make a bunch of these, double the batch and keep them warm during cooking by warming your oven to 200 F. and placing them on a cookie sheet or oven safe platter in the oven while you cook the rest.

How Long Will These Last In The Fridge?

These will keep for up to three days in the fridge after being cooked. Keep them in an air-tight container or wrap them well with plastic wrap.

What You’ll Need

1 ½ cups whole oats – These are the old fashion oats that take longer to cook. I do not recommend quick cooking or steel cut oats for this.

1 ½ cups unsweetened almond milk – You can use regular milk as well. But if you use non-dairy milk, unsweetened is best so these don’t get too sweet.

⅓ cup unsweetened apple sauce – Again, don’t use sweetened or these will get way too sweet with the addition of maple syrup.

3 large eggs – You can use room temperature or cold eggs for this. But room temperature eggs will give these a better texture overall.

¼ tsp. salt – I used pink Himalayan salt for this, but any find-grind salt will work here.

2 tbsp. granular sweetener – I used xylitol because that’s what works best for my blood sugar. But any granular sweetener will work here. Try Sucanat, coconut sugar or monk fruit. I do not recommend a liquid sweetener unless it’s a small amount of stevia.

How To Make Oat Pancakes

Place all ingredients in a blender and blend. The finished batter may look a little chunky from the oats, and that’s okay. They’ll soften when cooked.

Pour batter into an oiled skillet or pancake maker and cook as you would normally cook pancakes.

Serve topped with your favorite pancake toppings.

Need Supplies?

The appliance I used to make my pancakes was a waffle maker with a pancake plate. But there are many options out there if you want to cook your pancakes without using so much fat to fry them.

More Healthy Pancakes

• Sheet Pan Pancakes
• Pumpkin Spice Pancakes
• Pecan Hotcakes
• Dutch Baby
• Spelt Pancakes
• Banana Pancakes

Oat Pancakes Recipe