Well Plated · by Erin Clarke★ 4.8 (277)
Oatmeal Pancakes
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 10%
CARBS 15G51% OF CAL
2G FIBER4G SUGAR9G OTHER
FAT 4G32% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy oatmeal pancakes made in a blender with oats, Greek yogurt, and eggs, naturally gluten-free. These healthy pancakes are light, wholesome, and versatile for toppings.
mainamericanbaked goodeggs🍪 sheet pan🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
- 3/4 cup nonfat plain Greek yogurt
- 1/2 cup nonfat milk
- 2 cups old fashioned rolled oats (divided (or quick oats; do not use steel cut or instant))
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract (pure)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional))
- For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 10%
CARBS 15G51% OF CAL
2G FIBER4G SUGAR9G OTHER
FAT 4G32% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 95mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 113mg
- Calcium
- 47mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 95MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.