Oatmeal Pancakes
310 kcal per serving · 12g protein
Light and fluffy pancakes made directly in a blender. Gluten-free if using certified oats.
Open in Mixit →Ingredients
- 192 ml Almond milk
- 192 ml Greek yogurt
- Large egg × 2
- 3.2 tbsp Maple syrup
- 300 g Whole rolled oats
- 3.2 tsp Baking powder
- 20 ml Vanilla extract
- 200 g Mixed berries
- 4 g Cinnamon
- Banana × 2
- 60 g Butter
- 400 ml Water
- 2 g Salt
- 60 ml Avocado Oil
Method
-
Add the oats
Add the oats, almond milk, Greek yogurt, egg, maple syrup, avocado oil, vanilla extract, baking powder, cinnamon and a pinch of salt to a blender.
-
Blend on high
Blend on high for 30-45 seconds until completely smooth.
-
Let the batter rest
Let the batter rest for 5 minutes to thicken slightly.
-
Heat the pan
Place a non-stick frying pan or griddle over medium-low heat. Add a small knob of butter or a light spray of oil.
-
Test the heat
The pan is ready when a drop of water sizzles gently — if it pops aggressively, the heat is too high.
-
Pour roughly 60ml of batter
Pour roughly 60ml of batter per pancake into the pan.
-
Cook
Cook for 2-3 minutes until small bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown on both sides and cooked through.
-
Repeat
Repeat with the remaining batter, adjusting the heat as needed.
-
Stack the pancakes
Stack the pancakes on a warm plate.
-
Top and serve
Top with a drizzle of maple syrup, a handful of fresh berries, sliced banana, and a dollop of yogurt if desired. Serve immediately while warm.