I love a good stack of pancakes on the weekend but I’d never pass up a plate on a weekday either! These oatmeal pancakes made using only simple ingredients are not only the easiest to whip up but they make a great breakfast any day of the week! Make a batch, enjoy a few, then store the leftovers in the fridge/freezer and pop them out when you need a quick (nutritious) breakfast!

Tips:

• Make your oat flour ahead to have ready to go when you need it and cut out the extra work! I like to prep my flour so I can just grab it as I need it for my recipes. Simply, blend up your favorite gluten-free rolled oatmeal in a high powered blender or food processor until you achieve a fine consistency. Then store in a jar or tightly sealed container.
• You can sub any dairy-free or regular milk in this recipe.
• Invest in a good cast iron skillet! It’s worth every penny and perfect for achieving crispy on the outside pancakes. My favorite brand is Lodge.

---

Oatmeal Pancakes

Author: The Hungry Happy Mama

Gluten-free/Nut-free/Soy-free

Yields: about 14 small pancakes

Prep time: 5 minutes

Cook time: about 15 minutes

INGREDIENTS

• 2 large eggs
• 3/4 c unsweetened almond milk
• 2 tbsp maple syrup
• 2 tbsp melted ghee or coconut oil + additional for pan
• 1 tsp vanilla extract
• 1 1/2 c gluten-free oat flour (store bought or homemade)
• 1/2 c gluten-free old fashioned oats
• 2 tsp baking powder
• pinch of sea salt
• Optional toppings: maple syrup, nut butter, fruit, chocolate chips, etc.

INSTRUCTIONS

1. Melt a little ghee or oil in a skillet (I prefer cast iron) over medium-low heat. (I like to give my pan a few extra minutes to warm up prior to adding the batter.)
2. Whisk together the eggs, milk, and vanilla in a mixing bowl.
3. Add the oat flour, baking powder, and sea salt and mix until all of the ingredients are well combined.
4. Pour about 1/4 cup of the batter (per pancake) into the warm pan. Flip once the batter begins to bubble and edges turn slightly brown.
5. Once both sides are cooked remove the pancakes from the pan and set aside. Repeat for the next batch and so on, adding more ghee or oil to the pan as needed.
6. When ready to serve top with your favorite toppings!

Storing: these pancakes can be made ahead and either frozen or refrigerated. Just pop in the toaster to warm before serving!

---