These tender, fluffy oatmeal pancakes are the best way to start the day! Loaded with protein powder and other good-for-you ingredients, these pancakes taste like a treat, but they’ll power you through your day.

Pouring syrup onto oatmeal pancake stack

Pancakes are a special kind of food. A food that instantly brings a smile to your face and makes you feel like a kid again. But let’s be honest, regular pancakes don’t have very much nutritional value—they’re basically empty carbs. Oatmeal pancakes change the game. The texture is not quite as sturdy as your traditional gluten-filled pancake, but boy are they tasty. And because they're packed with nutrients and protein, just two pancakes are enough to keep me full and satisfied all morning long.

Why You’ll Love This Oatmeal Pancake Recipe

Pancakes with benefits. With protein powder, oats, almond flour, flax, and applesauce for sweetness, these aren’t your ordinary breakfast pancakes! They make for a balanced breakfast on their own.
Naturally gluten-free. No expensive gluten-free all-purpose flour substitutes needed! Just almond flour and everyday rolled oats replace the wheat flour in these pancakes.
No refined sugar. These pancakes are sweetened with the protein powder and applesauce, which I love—nothing sets me up for a mid-morning crash like a sugary breakfast!

Overhead view of ingredients for oatmeal pancakes with labels

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Rolled oats – Be sure to use gluten-free certified oats if you need these oatmeal pancakes to be gluten-free.
Blanched almond flour
Flaxseed meal – A great source of omega-3 fats.
Cinnamon – For cozy flavor. You can add more or less, depending on your tastes.
Coconut palm sugar – Or brown sugar, if you prefer.
Vanilla protein powder – Using flavored protein powder adds flavor and sweetness in addition to the protein.
Baking powder, baking soda, and salt – All essentials for pancake recipes.
Applesauce – Use unsweetened applesauce; the smooth kind, not chunky.
Eggs
Almond milk – Or another milk you have on hand.
Pure vanilla extract
Lemon juice – Freshly squeezed has the most vibrant flavor.
Oil or butter – For cooking.

How to Make Oatmeal Pancakes

Overhead view of oat flour in food processor — Make the oat flour.

Whisking dry ingredients for oatmeal pancakes — Make the oat flour.

Make oat flour. Grind a cup of oats in a food processor or high-speed blender until they form a flour.
Mix the dry ingredients. Add the oat flour to a bowl and whisk in the remaining dry ingredients.
Mix the wet ingredients. In another bowl, beat the wet ingredients.

Pouring liquid ingredients into dry ingredients for oatmeal pancakes — Combine wet and dry ingredients.

Mixing batter for oatmeal pancakes — Combine wet and dry ingredients.

Combine wet and dry. Mix the wet ingredients into the dry ingredients. Let the batter sit for 5 to 10 minutes.
Cook the pancakes. Grease a preheated griddle or pan. Ladle the batter onto the griddle and cook the pancakes for 3 to 5 minutes on the first side, and 2 to 3 minutes more after flipping.
Serve. Plate the pancakes and serve with your favorite toppings.

Tips and Variations

Don’t skip the resting time. After mixing the batter, let it rest for a few minutes. The oats will absorb the liquid during this time, yielding thicker, fluffier pancakes.
Make them on the smaller side for easier flipping. If you have a history of pancake flipping disasters (guilty!), make smaller pancakes. The huge, restaurant-style pancakes might look good on a plate, but I promise the smaller ones taste the same and they are so much easier to flip without breaking.
Flip carefully. Speaking of which! Flip the pancakes carefully. Once the edges are set and you see bubbles forming, popping, and leaving tiny holes, you can scoot a spatula under the pancake to loosen it, then gently turn it over.

Fork digging into pieces of oatmeal pancakes

My Favorite Healthy Pancake Toppings

Toasted coconut
Apple butter, jam, or preserves
Fresh fruit—I especially love sliced apples tossed in cinnamon
Butter and maple syrup for a classic combo
Warmed coconut butter, almond butter, or peanut butter (warming these first makes them drizzle-able)
A dollop of coconut whipped cream

Stack of fluffy oatmeal pancakes topped with apples and pecans

How to Store Leftovers

Refrigerate leftover oatmeal pancakes in an airtight container for up to 5 days. Reheat them in a 325ºF oven (this works best when you have a bunch to reheat; I like to cover the pan with foil to keep the pancakes tender), in the microwave, or on a griddle or skillet.

Can I Freeze This Recipe?

Like quinoa flour pancakes, these oatmeal pancakes are excellent for freezing. I set them on a parchment-lined baking sheet, freeze them until they’re solid, then pop them into an airtight container or freezer bag and freeze for up to 3 months. Reheat them directly from frozen.

Fork digging into stack of fluffy oatmeal pancakes

More Healthy Pancake Recipes

Prep: 10

Cook: 10

Total: 20

Ingredients

1 1/2 cups rolled oats gluten-free optional
1/2 cup blanched almond flour I recommend Honeyville
2 tablespoons flaxseed meal
1/2 – 1 teaspoon cinnamon depending on your taste preference
1 tablespoon coconut palm sugar or brown sugar
1 scoop vanilla protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsweetened applesauce
2 eggs
1 cup almond milk
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
Oil/butter for cooking
Topping ideas: toasted coconut apple butter, raspberry jam, fresh fruit, sliced apples tossed in cinnamon, butter/coconut oil & maple syrup (pure, of course!)

Instructions

Blend 1 cup of the oats in a food processor or high-speed blender until they resemble a flour. Transfer to a large mixing bowl and add the rest of the dry ingredients.
In a separate mixing bowl, beat together the wet ingredients until full incorporated. Add the wet ingredients to the dry and beat until smooth. Let sit for 5 – 10 minutes to let the oats soften a little.
Heat a griddle pan over medium-low and grease with your desired ingredient (I used coconut oil which was lovely). Ladle the batter on the pan, whatever size you would like. Cook until small bubbles start to form about 3 – 5 minutes, or until browned. The bottom of the pancakes should be fully cooked and sturdy enough to slide the spatula under them. If it's not and the pancake starts to break, continue to cook.
Flip (carefully!) the pancakes over and cook for another 2 – 3 minutes until brown. Serve immediately with your choice of toppings.

Nutrition

cuisine: American

course: Breakfast

Oatmeal Pancakes