Dairy-Free Oatmeal Cookie Pancakes recipe

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Ingredients

2 cups instant oatmeal
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 banana, mashed
1 cup cashew milk
1 egg, beaten
3 tablespoons avocado oil
½ cup raisins
½ cup chopped walnuts
1 teaspoon vegetable oil, or as needed

Nutrition Info

262.1 calories
carbohydrate: 26.9 g
cholesterol: 23.3 mg
fat: 16.3 g
fiber: 3.4 g
protein: 4.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 479.8 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grind instant oats using a food processor to yield 1 1/2 cups oat flour.

  2. Whisk oat flour, baking powder, cinnamon, and salt together in a medium bowl. Add banana, cashew milk, egg, and avocado oil and whisk until just moist. Stir in raisins and walnuts. Let batter rest while griddle preheats.

  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

16 medium pancakes

Recipe Note

We love breakfast at our house, but we don't love starting the day with a gluten-filled sugar buzz. These pancakes will satisfy your craving for carbs and sweets and fill you up without weighing you down. Also, you can modify them almost however you want!

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