These hearty oatmeal pancakes are a filling and satisfying way to start any day.
Oats are one of my favourite foods, so when I found a traditional recipe for these oatmeal pancakes, I was heartbroken to see how many calories they were.
I was determined to lower those calories and develop a recipe I could enjoy any day of the week. I replaced the all-purpose flour and buttermilk with lower calorie, dairy-free and gluten-free alternatives to cut the original calorie count in half (shoutout to Lisa at Downshiftology for her alternative flour combination). They still take some prep work, but this recipe is definitely worth the effort.
(It should be noted, that anyone who is gluten-intolerant should be careful of the oats they use. Though oats are inherently gluten-free, they can be contaminated in the field if grown near other gluten-containing grains, or processed in a processing facility that also processes gluten-containing grain and flours. Buy products that are certified by the Gluten-Free Certification Organization (a branch of the Gluten Intolerance Group). Look for the GFCO logo on packaging to ensure they meet the GFCO standards.)
Because these come in at only 364 calories a serving, I like to pair them with 1/2 a banana, fresh berries, or a drizzle of maple syrup to bring them up to the 400-calorie meal mark.
Great news for my vegan friends, these oatmeal pancakes can be made entirely vegan by adjusting the recipe to use an egg replacement, like a flax egg, and a bee-free Honee or agave nectar. This also lowers the calories further meaning you can have a larger serving or add more fresh fruit toppings.
TIP: These can also be meal prepped and frozen for up to a month. After cooking, place leftover oatmeal pancakes onto a cooling rack and let them come to room temperature before placing them in a single layer on a baking sheet and putting them into the freezer. Once frozen they can be stored in a reusable silicone bag, or glass container. When you want more, just pop the frozen oatmeal pancakes into the toaster to reheat and enjoy.
I often double this recipe to make a large batch to share with friends, or freeze for a hassle-free breakfasts all month long.
TIP: If you don't know how to make the cashew milk called for in this recipe, just follow my cashew milk recipe. Alternately, you can use dairy milk as a substitute.
(Makes 4 servings | Serving size = 2 oat cakes)
1 cup rolled oats
1 cup cashew milk
zest and juice from 1/2 a lemon
1 egg (or egg replacement like flax egg)
1 teaspoon honey (or bee-free Honee)
pinch of salt
1/8 cup almond flour
1/16 cup coconut flour
1/16 cup tapioca flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
In a mixing bowl add the rolled oats and cashew milk. Mix well and cover. Refrigerate overnight to let the oats soften.
Add the lemon zest and lemon juice, honey, salt, baking soda, and egg (or egg replacement). Mix until combined.
Add baking powder and three types of flour, mix, then let stand at room temperature for 1 hour.
Prepare a pan or griddle. Spread mix into 3"-wide disks and cook until both sides are golden-brown.
Serve with fresh fruit, berries, or drizzle with maple syrup.
Nutritional Information Per Serving:
total calories = 364 | total fat = 8.38g | saturated fat = 2.78g | cholesterol = 93mg | sodium = 133mg | carbohydrates = 61.83g | dietary fibre = 6.52g | sugars = 12.97g | protein = 9.75g