Super Easy Homemade Pancakes, That You Can Feel Great About Eating

Goooood Morning! Is there anything better than homemade pancakes for breakfast? Okay, okay, maybe…breakfast foods are some of the best foods, so it’s hard to choose which one’s actually the best. But, in addition to being tasty, breakfast foods are often, unfortunately, some of the worst for you nutrition-wise. Pancakes are no exception to this unfortunate truth, but I’ve been working on a solution!


I’ve been making versions of these pancakes for a couple years now. One morning my boyfriend and I were snowed in, and I decided pancakes would be fun, so I worked with what I had in the pantry and the idea for these was born. Over the years they haven’t been very consistent because I’m not very big on following recipes, or writing them down, but… I finally figured them out, and I even took notes, just for you!

The problem with your typical pancakes is that they’re made with sugar, and flour (which converts to sugar), and then they’re covered in maple syrup a.k.a. more sugar. Starting your day with this big plate full of sugar is sure to make you eventually feel super tired rather than ready for your day. So, my pancakes are a little different, but still delicious, and satisfying!

The star of these pancakes is oats. Oats are a whole grain, and ideal source of dietary fiber. They also provide protein, calcium, magnesium, and iron. Pairing the sugar in maple syrup, with the fiber in the oats slows the absorption of the sugar into your bloodstream which can prevent your blood sugar from spiking, and eventually crashing. In addition to the fiber of the oats, I also suggest coconut oil on your pan, or griddle, which is a great source of fat, and also helps to slow the sugar-breakdown.

Here we go:

Oatmeal Pancakes

Prep Time: 10 minutes

Cook Time: ~10-15 minutes (depends on pancake size)

Servings: About Sixteen 4-5” Pancakes


2.5 Cups Oat “Flour”

2 tsp Baking Powder

1/2 Tbsp Baking Soda

A Dash of Salt

2 Cups Milk (I use unsweetened vanilla almond milk) 

1 Egg / “Flax Egg” 

1 Tbsp Raw Apple Cider Vinegar

Fruit (blueberries, strawberries, bananas, whatever you want, bluebs are my favorite!)

Pure Maple Syrup (hint: the only ingredient is "maple syrup")

A Little Bit of Virgin (unrefined) Coconut Oil


1.) Make oat "flour" - I do this by simply pulsing old fashioned oats in my food processor until they resemble flour. You can also do this with a blender, if you don't have a food processor it will likely be a bit more coarse that way, but still functional!


2.) Measure out 2 and a half cups of the oat “flour” and add it to a mixing bowl.

3.) Add baking powder, salt, and baking soda,  to the bowl and whisk all together.

4.) Add milk, and egg - whisk!

5.) Add Apple Cider Vinegar, and whisk it in (the reaction between the vinegar and baking soda adds airiness to the batter)

5.5) If the batter seems way to thick (doesn’t drip at all, hard to whisk) add a bit more milk, or water - careful, a little liquid goes a long way!


6.) Heat a pan, or griddle to medium heat, and melt a little coconut oil over the surface.

7.) Spoon out pancakes to your desired size on the pan/griddle, then add fruits (or even a few chocolate chips).


8.) Once the edges of the pancakes are visibly dry (6-9 min), it’s safe to flip them, they probably won’t do the bubble-thing classic pancakes do.

9.) Cook the other side for another 5-7min check the underside, and they should be good-to-go.


10.) Drizzle with some high quality pure maple syrup (bonus if it’s local!)

11.) Dig in!


You might have noticed that without the syrup, these pancakes have no sweet-aspect of their own. I personally have always liked the contrast of sweet / salty when it comes to pancakes and waffles. With how sweet maple syrup is, I really don’t think sweetness in the pancake itself is necessary. If you disagree, you could add a bit of maple syrup in place of some of the milk in this recipe. 

Also, if 16 pancakes is too many for your household all at once, or you want to have these babies on hand - freeze them, with sheets of wax paper in between, they’ll keep for about 3 months. To reheat them toss them in the microwave, or toaster oven. 

Thank you so much for reading, and happy breakfasting! Let me know if you try these out, leave a comment, or take a picture and tag @liveloveleesh_ on Instagram!

Live, Love,