Oatmeal Pancakes
Start your morning with light, fluffy, and dairy-free Oatmeal Pancakes. These delicious pancakes are easily adaptable and make a filling breakfast.
Ingredients
- 1⅔ c. Flour
- 1 c. Oats
- 2 Tbsp. Sugar
- ½ tsp. Baking Powder
- 1 tsp. Baking Soda heaping
- ¼ tsp. Sea Salt
- 1½ c. Non-dairy Milk
- 2 tsp. Apple Cider Vinegar
- 1 Banana mashed
- 2 Eggs
- 1 tsp. Vanilla
Instructions
-
In a liquid measuring cup, measure 1 ½ cup non-dairy milk. Add 2 tsp. of apple cider vinegar and stir. Allow mixture to sit 5-10 minutes while you prepare the dry ingredients. This will create a "buttermilk" of sorts.
-
In a large mixing bowl, combine the flour, oats, sugar, baking soda, baking powder, and the sea salt.
-
Stir together the mashed banana, "buttermilk", vanilla, and eggs.
-
Pour the wet ingredients ingredients into the dry ingredients bowl and mix until combined.
-
In a heated skillet, scoop out ¼ c. of the pancake batter and cook until bubbles begin to form on the top and the bottom is a golden brown. Flip the pancake and cook on the other side until golden brown as well.
-
Place finished pancakes on an oven proof dish in the oven on warm until all are cooked and you are ready to serve.
Recipe Notes
Make ahead note:
You can make these pancakes ahead and stick them in the freezer. When you are ready to eat them, take them out and allow them to thaw before re-warming on the stove.
Adapted from Sarah Copeland's Newlywed Cookbook