Oatmeal Pancakes

5 from 1 vote

With protein powder and lots of good-for-you ingredients, these oatmeal pancakes taste like a treat, but they’ll power you through your day!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: applesauce pancakes, gluten-free pancakes, oatmeal pancakes

Servings: pancakes

Calories: 104kcal

Author: Alyssa

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!)

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.