Oatmeal Pancakes Recipe

Name: Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup quinoa flour; 1 cup quick cooking oats; 2 tbsp coconut sugar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/8 tsp salt; 1 cup nonfat buttermilk; 2 tbsp coconut oil, melted; 1 large egg; 1 cooking spray

Servings: persons

1/4 cup quinoa flour
1 cup quick cooking oats
2 tbsp coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt
1 cup nonfat buttermilk
2 tbsp coconut oil, melted
1 large egg
1 cooking spray

1
Sift dry ingredients together in large mixing bowl.
2
Mix wet ingredients in another small bowl then combine into dry until just moistened.
3
Heat a nonstick griddle and coat with cooking spray.
4
Spoon about 1/4-1/3 cup of batter onto hot griddle.
5
Turn pancake over when tops are covered with bubbles like a traditional pancake is.
6
Cook until lightly browned on both sides.
7
Awesome served with a tablespoon of apple butter, fresh fruit and a drizzle of honey.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup quinoa flour, 1 cup quick cooking oats, 2 tbsp coconut sugar, 1/2 tsp baking powder, and more.

Yes, Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Pancakes

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