This Oatmeal Pancake Recipe Calls for Just a Few Pantry Staples

A drizzle of sticky maple syrup. A melting pat of butter. A handful of sweet chocolate chips. These simple yet powerful ingredients turn an average homemade pancake recipe into a breakfast you'll actually want to get out of bed for. But what they add in flavor, they lack in good-for-you qualities.

That’s where oats come in. In this oatmeal pancake recipe, half of the flour used in a traditional batter is swapped for whole-grain oats, which boosts nutrients without sacrificing your tastebuds. A half-cup serving of rolled oats contains 4 grams of fiber and 5 grams of protein, while the same amount of enriched, bleached all-purpose wheat flour has just 1 gram of fiber and 4 grams of protein, according to the United States Department of Agriculture (USDA). What's more, oats contain beta-glucan, a type of soluble fiber that research has found to help slow digestion, increase satiety, and suppress appetite. Translation: Your stomach won’t be growling for a second breakfast an hour after making this oatmeal pancake recipe. (And the same goes for these protein pancake recipes.)

Along with the short-term benefits, oats can have a positive health impact over time. A meta-analysis of 14 controlled trials and two observational studies on people with type 2 diabetes found that eating oats significantly reduced fasting blood sugar levels and A1C levels, aka average blood sugar level over the past three months. This is a pretty big deal because when a person's A1C levels are high, they're more likely to experience diabetes complications, such as nerve damage, heart disease, and stroke. Plus, the beta-glucan in oats has been found to lower the risk of coronary heart disease and reduce blood cholesterol levels. (

The cherry (or, in this case, raspberry) on top of this oatmeal pancake recipe, though, is that it only requires shelf-stable ingredients. Thanks to the flaxseeds (which act as a binder) and non-refrigerated, dairy-free milk, the flapjacks can be whipped up even when you’ve run out of eggs or simply can’t make it to the grocery store for a fresh gallon of 2 percent. So fire up the griddle and start making a batch, because TBH, you really don't have an excuse not to.

Vegan Oatmeal Pancake Recipe

Makes: 2 servings (6 pancakes)

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

• 1 tbsp flaxseeds
• 3 tbsp water
• 1/2 cup sprouted rolled oats
• 1/2 cup gluten-free flour (with xanthan gum in it, or use regular wheat flour)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 tbsp avocado oil (or any neutral tasting oil)
• Oil for frying

Directions

1. Mix the ground flax seeds with 3 tbsp of water and set aside. The mixture should turn into a gel in 5 minutes.
2. Blend the oats in a food processor or blender until smooth, then mix with the flour, baking powder, and salt.
3. Add the almond milk, maple syrup, and avocado oil to the flax mixture and stir together until combined.
4. Mix the wet and dry ingredients together just until combined.
5. Heat some oil in a large pan on medium heat. Pour a scoop of the batter into the pan. Cook for 2-3 minutes or until little bubbles start to form.
6. Flip and cook for 2 minutes on the other side.
7. Serve with fruit, maple syrup, or whatever you love!

This recipe was republished with permission from Choosing Chia.