These Peanut Butter Oatmeal Pancakes are the perfect quick breakfast. Sweet, fluffy, perfectly flavored. Also, made made with wholesome ingredients and without added sugars. So delicious and super easy to make!
Prepare and measure all the ingredients using measuring cups.
Take the blender and add all ingredients - wet ingredients first for easier blending.
Mix everything at high speed until you get a smooth texture.
Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become denser.
In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
Repeat the process with the remaining pancake batter.
Add toppings and serve.
Makes 6 pancakes that serve 3 people. The serving size is 2 pancakes.Substitutions
You can use quick oats or rolled oats here.
You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here.
You can substitute coconut oil with avocado oil.
Tips for storing
Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
Pancakes can be warmed in the microwave. Don't overheat them.
As a measure, I used a US cup (240ml).See "Recipe tips" for more info.