This oatmeal pancake recipe is EASY and made right in your blender. These healthy pancakes feature fresh strawberries and gluten-free sprouted oats. It's naturally sweetened and perfect for the little ones. ♡
How do you like your pancakes? With extra maple syrup? With salted butter, or perhaps with fresh fruit? These oatmeal pancakes are so delicious and have a subtle strawberry flavor. It smells good when you cook them up and tastes fruity, you just got to make them, like right now!
Ingredients You'll Need
- Oatmeal: I used whole-grain sprouted, rolled, gluten-free oats. We will add it to the blender to create flour.
- Fresh strawberries: It's going to give these oatmeal pancakes a subtle strawberry flavor and add a nice fruity touch.
- Egg: To help bind the pancakes.
- Milk: You can use whole milk, almond, or oat milk.
- Pure maple syrup: This is going to be our all-natural sweetener.
- Lemon zest: This is my secret ingredient. It contributes to the bright flavors of the strawberries.
- Vanilla extract: For aroma and a subtle sweetness.
Sea salt and baking powder.
How to Make Blender Oatmeal Pancakes
Add the rolled oats to a high-speed blender. Blend on high for 30 seconds or until a flour-like consistency forms.
Add the remaining ingredients into the blender and blend on high for 15-20 seconds—long enough to incorporate the ingredients and purify the strawberries.
The mixture should be thick and smoothie-like. Place it aside so that it can continue to thicken for 10 minutes.
Grease a pan with butter, coconut oil, or avocado oil. Once the pan is warm and properly greased, I recommend using a paper towel to remove any excess butter or oil. This tip helps achieve a nice, uniform golden color on the pancakes.
Keep the heat medium-low. Pour the batter into the pan using a measuring cup. Once you see bubbles forming on the top, flip the pancake. Keep going until all the pancake batter has been used up.
Pancake Notes and Tips
To ensure your pancakes are uniform in shape and size, use a measuring cup. I used a ⅓ measuring cup, which makes roughly a dozen pancakes.
Ensure your batter is thick but still pourable; it should be able to spread out on its own when poured.
Keep the heat relatively low. Pancakes can burn—quick!
More crave-worthy breakfast recipes:
- High Protein Ground Turkey Breakfast Bowls
- Protein Bagels Recipe
- Protein Scrambled Eggs
- High Protein Breakfast Bowls
- Spinach and Sweet Potato Egg Bake
- Skillet Ratatouille with Eggs
- Egg Muffins with Greek Feta
Blender Strawberry Oatmeal Pancakes
Whip up delicious Blender Strawberry Oatmeal Pancakes in minutes! This easy recipe combines the goodness of oats and fresh strawberries for a healthy and flavorful breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: A dozen pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups sprouted rolled outs
1 cup whole milk, almond, or soy milk
1 cup fresh washed and dried strawberries, green tops removed
1 large egg
⅓ cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 ½ teaspoons baking powder
¼ teaspoon sea salt
1 tablespoon butter
Instructions
1.) Begin by adding the rolled oats to a blender and blending on high for about 30 seconds, or until you achieve a flour-like consistency.
2.) Next, add the remaining ingredients to the blender and blend for 15-20 seconds until the strawberries break down, resulting in a thick, smoothie-like texture. Set the batter aside to thicken for 10 minutes.
3.) Heat a skillet over medium-low heat. Once it's warmed, add the butter. Use a ⅓ cup measuring cup to pour the batter into the skillet. When you see bubbles forming on the surface, flip the pancake and cook for an additional minute. Repeat this process until you have used all the pancake batter.
4.) Serve the pancakes with butter, fresh strawberries, and warm maple syrup. Enjoy!
Notes
- To ensure your pancakes are uniform in shape and size, use a measuring cup. I used a ⅓ measuring cup, which makes roughly a dozen pancakes.
- Ensure your batter is thick but still pourable; it should be able to spread out on its own when poured.
- Keep the heat relatively low. Pancakes can burn—quick!
- I have friends who are allergic to strawberries, if that's the case, you can swap the strawberries for raspberries.
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