Today is Pancake Tuesday (aka. Shrove Tuesday, aka. Fat Tuesday, aka. Mardi Gras), but really, isn’t every day pancake day on the internet? Everyone loves a warm, fluffy pancake straight from the pan; but it’s even better when it’s made with really great ingredients that won’t make you feel gross and slow. Enter: the most excellently good oatmeal pancake recipe ever. (Celebrations!)
I had planned to share this recipe a while ago…but kept eating the pancakes before I took any decent photos of them..so it was delayed a bit. And, I don’t mind at all that this post has lined itself up with a pancake-conscious day providentially. 
Everyone enjoys their pancakes a little differently. Some with jam and cream, some with lemon juice and sugar, others with maple syrup so fresh you might as well have tapped the tree yourself. That is why pancakes are so versatile. You can add whatever you like, and make it your very own!
This pancake was partly inspired by Kelly Rudnicki’s book “The Food Allergy Mama’s Baking Book“. And partly inspired by the idea of family breakfasts, where you want to be able to serve everyone a common meal, and it’s warm and good, and everyone is able to enjoy it, in spite of dietary restrictions. (Those are the best kind of breakfasts!)
Looking for a little more pancake inspiration? Take a look at a few different recipes to fire your pancake creativity from around the web:
- Sorted Food’s Lemon Meringue Pancakes (very decadent if you’re looking for a sugary treat)
- Oh She Glows’ Vegan and Gluten Free Vanilla Blueberry Buckwheat Pancakes (nothing is ever bad about pancakes…these sound so good)
- BBC Good Food’s Perfect Pancakes (for a simple, no fail recipe that is very customizable)
Unlike some “diet-restriction friendly” recipes, this one has ingredients that are all easily pronounced and purchased. Nothing has to be imported from overseas or some remote internet shop. Promise. I made these with things I could readily find at my local grocery store and didn’t break the bank for the sake of a pancake. They are also forgiving. You don’t need a degree in quantum physics to flip them. They flip. They hold together. All the things that you’d hope for in a pancake. 😉
Light and Fluffy Oatmeal Cinnamon Pancakes
Prep time: 10 minutes
Cook time: 5-7 minutes per pancake.
Ingredients:
- 1 1/2 C Oat Flour (use gluten-free if you need to)
- 1/2 C Rolled Oats
- 4 tsp. Baking Powder
- 1/2 tsp. Salt
- 2-3 C Non-dairy milk (start with 2, and then if the batter is too thick for your preference, thin it out. The oats are quite absorbent).
- 1 Ripe medium-sized banana, mashed
- 1/4 C Apple sauce
- 1 tsp. Cinnamon
- 1 pinch each: cloves and nutmeg
- 1 tsp. Vanilla extract
- 2 tbsp. Maple Syrup
- 1 tbsp Grape seed Oil
- Mix ins (optional): raspberries, sliced strawberries, blueberries, pumpkin seeds, flax meal, cacao nibs, dark chocolate pieces, etc. (use approx. 3/4 – 1 C of fruit or 1/2 C seeds/chocolate)
Instructions:
- In a medium-sized bowl, mix together the above ingredients thoroughly. If you need, thin the batter out to your desired consistency.
- Preheat a frying pan over a consistent medium-high heat (too hot and your pancakes with scorch on the outside and be raw in the middle) with a little bit of grape seed oil or coconut oil (something that does not degrade at high temperatures. Steer clear of sunflower seed oil, canola, olive oil etc. They release free-radicals when they become overheated.)
- When the pan is hot enough (a drop of water on the pan should sizzle), ladle your batter onto the pan, making sure to leave enough space for the pancakes to spread out.
- When the top of the pancake has a matte appearance and the bubbles coming through the batter no longer close back over but leave little open tunnels in the pancake, then it’s time to flip it. (Advice for flipping: use a flipping utensil you trust, and just commit. If it doesn’t look great, it will still taste nice).
- Serve the pancakes warm, or freeze them for easy breakfasts later. (They last quite a while in the freezer).
- Top your pancake however your heart desires. A few ideas:
– Sliced banana, sliced pear and whipped topping.
– Soy nut butter and fruit spread
– Maple syrup (not just traditional, but also the best).
*Special Reminder:*
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Have a favourite pancake tradition? I’d love to hear about it! Are you having pancakes today? What do you like to put on them? Let me know in the comments below! Or connect with me via Facebook, Twitter, Instagram or Pinterest!
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Take care, and have a great day!
Lindsay
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