Stacked oatmeal pancakes

Oatmeal Pancakes



Oatmeal pancakes


Growing up I had my fair share of pancakes but like most people, probably ate pancakes that were made with flour as the main grain ingredient. As an adult, I wanted a version of pancakes that had a little more umph so I looked for a good oatmeal-based recipe. After all, oatmeal pancakes should have a decent amount of rolled oats in my opinion.


A lot of recipes called for a token amount, maybe 125 ml, or a 1/2 cup. This recipe uses a hefty one and a half cups of rolled oats! You can make these will milk or your favourite milk alternative. I’d recommend 100% organic soy beverage. That way you know you’ll be getting a beverage that uses the whole soy bean and not just a beverage that uses water and isolated soy protein. As well, like milk, soy beverage delivers on protein making these both high fiber and high protein.

Oatmeal Pancakes

Course Breakfast
Cuisine American
Keyword calcium, fiber, minerals, oats, protein
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • ½ cup flour
  • 1 – ½ cups instant rolled oats
  • 1- tablespoon baking powder
  • 1 tsp salt
  • 1 egg beaten
  • 1- tablespoon oil
  • 1- tablespoon honey
  • 1 - ½ cups skim or 1% milk


  1. Stir all dry ingredients together in a large mixing bowl. Add the remaining ingredients and stir until well mixed.
  2. Fry on a hot non-stick griddle (or use non-stick spray), turning when the edges begin to get firm, or when bubbles form and pop.
  3. Top with a little jam or syrup.

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.