Oatmeal Pancakes

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Oatmeal pancakes are a cozy, simple breakfast made by blending rolled oats, eggs, soy milk, maple syrup, cinnamon, and baking powder into a smooth batter. They cook into warm, lightly golden pancakes with a soft texture and gentle sweetness. A creamy Greek yogurt and peanut butter topping adds extra richness, while nuts bring a nice crunch for a filling breakfast or brunch.

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Prep Time 5

Cook Time 12

Total Time 17

Servings: 2

Course: Main Dishes

Cuisine: American, Fusion

Calories: 494

Ingredients Equipment Method Nutrition Notes

Ingredients

130 g rolled oats
2 eggs
150 ml soy milk
1 tsp maple syrup
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp ground cinnamon
1 tbsp olive oil for frying

For Serving

100 g Greek yogurt
1 tbsp peanut butter
Nuts for topping

Equipment

1 blender
1 non-stick pan
1 small bowl
1 spatula

Method

Add the rolled oats, eggs, soy milk, maple syrup, salt, baking powder, and cinnamon to a blender.
Blend until the batter is smooth and well combined.
Heat a non-stick pan over medium heat and add a little olive oil.
Spoon the batter onto the pan to form small pancakes.
Cook for 4 minutes on each side, or until golden brown and cooked through.
In a small bowl, mix the Greek yogurt and peanut butter together until creamy.
Serve the pancakes warm with the peanut butter yogurt mixture and a sprinkle of nuts on top.

Nutrition

Serving: 265gCalories: 494kcalCarbohydrates: 54gProtein: 23gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 166mgSodium: 844mgPotassium: 528mgFiber: 8gSugar: 7gVitamin A: 535IUVitamin C: 5mgCalcium: 291mgIron: 4mg

Notes

For extra fluffy pancakes, let the blended batter rest for 5 minutes before cooking. This gives the oats time to thicken slightly and helps the pancakes hold their shape better.

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