Prepare this steak salad dish with romaine, corn, feta, jalapenos, and a citrus-herb dressing. Add tortilla chips on top for extra crunch!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ⅓ cup honey
- ¼ cup almond milk
- 1 tablespoon coconut oil, or as desired
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 teaspoon coconut oil, or as needed
Instructions
- Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
- Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
- Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- You don’t have to make sure all the grains are ground when processing into a flour. Leaving some adds some nice texture.
- My son mixes the liquid ingredients in a blender, and then blends again after adding the blueberries, because he doesn’t like how lumpy the berries make the pancakes. I love biting into a nice juicy berry, but they’re delicious either way.
- Agave nectar or maple syrup can be used in place of the honey if desired.
- Any type of milk can be used in place of the almond milk.
- Two cups steel-cut oats or 1 1/2 cups oat flour can be substituted for the rolled oats.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 401 mg |
| Sugars | 28 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Like other commenters said, the batter is way too thick and dry. I added something like 1 cup of yogurt and it was still too dry. I would add more yogurt or milk, maybe reduce the amount of oats to 1 1/2 cups, at least double the amount of baking powder, and maybe add one more egg for extra fluffiness.
Yummy mama that’s my kiddos said after ate the pancake.. I change oatmeal with oat flour, substitute honey with maple syrup, replace with butter milk & change the coconut oil to mct oils. Thank you so much for sharing the recipe ❤️.
These were really delicious, even cold. We didn’t even use maple syrup because they are plenty sweet enough! I used bought oatmeal flour. The batter turned out super thick and burned really easily, so next time I’d add more milk to make batter a little thinner and turn the stove really low.
Hearty and delicious!
batter is very dry! cant believe no one else posted that. I doubled the milk and still like bread dough!
used olive oil instead of coconut, very delicious w/ only honey on top!! 🙂 maybe my stove runs hot but i only had to cook each side for about a minute and a half or so before flipping
I made one huge pancake out of the recipe. I used steel cut oats and less honey than the recipe called for. I would add more cinnamon next time. Topped it w butter and syrup. Very good!
Very thick pancakes
No didn’t care for these. Very firm batter. Tried to tell myself and convince husband they were great. They were not. Sorry
These are delicious. I made it just as the recipe stated except with the following: I used the coffee grinder to grind the oatmeal and it came out perfect – nice and fine like flour. (Thanks to another reviewer for this tip). I used Fairlife protein milk to add protein to the pancakes. Also I ended up adding about 1/2 C more milk because the batter was too thick. I did not add blueberries to my pancakes as I don’t care for fruit in my pancakes. When I plated them I added a bit of butter and sprinkled powdered sugar on them. 🙂 Next time I would eliminate the honey as they tasted too sweet for me or cut the honey in half. They are a heavier pancake and very filling. I must add that my husband didn’t care for them. He’s stuck on old fashioned buttermilk. But, I would make these again, for me. 🙂
super easy. my toddler loved them. will make for my other kids. definitely going to be a go to recipe
I don’t know if I did something wrong, but the batter was almost the consistency of cookie dough and the turned out like hard biscuits (the first 4). I used steel cut oats instead of rolled and almond oil instead of coconut oil because that’s all I had on hand. The second batch I made, I added quite a bit of almond milk until the batter was more like pancake batter and then I put them on the griddle. They were quite dense but the kids loved them and they were much healthier than regular pancakes.
First of all, let me say that when I give a rating I consider three stars to be “just OK”, for stars to be “hey, his is really good” and five stars to be “OMG this is awesome!” I don’t understand how so many people can give this one to five stars. I found this particular recipe to be just OK, but nothing to write home about. I found the texture to be grainy and a bit crumbly. A little xanthan gum probably would’ve helped. I don’t understand why honey would need to be added at all, the pancake syrup you put on afterwards is plenty sweet enough. I followed the recipe to the letter but I would definitely make some changes next time starting with professionally ground oat flour to remove the grainy texture, and I would add xanthan gum to control the crumbliness. In this day and age with so many people being overweight, having type two diabetes or being pre-diabetic, perhaps substituting a little almond flour to lower the carbohydrates, and I find no need for honey at all.
I’ve made these twice. The first time I blended the oatmeal in my mini food processor, the second time I blended the oatmeal in my coffee grinder. The first ones had the taste and texture of baked oatmeal and the second ones taste more like regular pancakes. Both were delicious but if I want a pancake, I would grind up the oatmeal in my coffee grinder to get a finer oat flour. I topped them off with real maple syrup and served with a side of sausage. Delicious!!
Delicious and VERY filling. Will definitely make again. I added a little extra rice milk, as per another reviewer, and I think I would add even more next time to thin them out a bit. Terrific recipe!
My husband loved these yummy chewy pancakes! I used organic maple syrup in place of honey and they were fantastic!
Did half a recipe but left the amount of cinnamon and vanilla same as called for the full batch…added stevia for extra sweetness and added a bit more almond milk to think the batter out and make more like pancake batter. Served with maple syrup-taste like normal pancakes! Without syrup you can tell they are not normal but not bad though way better with maple syrup or honey at the end. Next time I will half the honey in the recipe and use more stevia in the batter and save the syrup or honey for the end to put on top of pancakes !!!!
Love, love, love! These are so delicious! The second time I made them I added a needs-to-be-used-now banana plus some freshly grated nutmeg. Even better. I took them to work for breakfast; they are great cold!
My family really liked these. Even my picky eaters gobbled them up. The only thing I did differently was use frozen blueberries and might I say we had some beautiful purplish blue pancakes. It made it seem fun to the kids to be eating pancakes of a different color. LOL! Will definitely be making again.
Made half the recipe, used maple syrup instead of honey (only one tablespoon), use rice milk instead of almond milk, and when vanilla powder instead of vanilla extract. Not bad. Next time no maple syup and add banana.
I used regular milk, grapeseed oil, and maple syrup. These are fantastic !