These Oatmeal Pancakes with Cinnamon are airy and flavorful. The combination of vanilla extract and cinnamon makes the pancakes great. These vegan gluten-free pancakes contain no refined sugar. And some almonds add a nice nutty flavor. This oatmeal pancake recipe is experimental. I did it for the first time and not everything went smoothly. As a result, I coped with the preparation of delicious healthy pancakes.
How it was and what you need, you will now find out.
Healthy Pancake Ingredients
To prepare Oatmeal Pancakes with Cinnamon, you will need 8 ingredients. First on this list are rolled oats and almond flour. Grind in a blender or coffee grinder before using rolled oats. I like the coffee grinder. In it, rolled oats are crushed quickly and a finer fraction is obtained.
The liquid in the recipe is unsweetened oat milk and refined coconut oil. Oat milk can be replaced with any vegetable milk. Or take plain water. The same is true with coconut oil. Use what you have.
For sweetness, I used coconut sugar. It has a low glycemic index. And a nice caramel taste. The coconut sugar made the pancakes brown. But these are trifles.
Now let’s move on to flavors. Today it is vanilla extract and ground cinnamon. You can’t do without them in this recipe. Well, at the end of the list of ingredients, baking powder.
How to make Oatmeal Pancakes with Cinnamon
As I said, this recipe was experimental. I did it for the first time. Not everything worked right away. What were the nuances read in the Note to the recipe. But overall, the pancakes were delicious.
So, let’s begin. First, mix the crushed rolled oats, almond flour, coconut sugar, ground cinnamon, and baking powder in a bowl. Then add unsweetened oat milk, refined coconut oil and vanilla extract. Mix everything until smooth. Leave the finished dough for pancakes on the table for 5-7 minutes to thicken.
And then start frying pancakes. First, brush a frying pan with a little coconut oil. Very small so that our pancakes do not swim in it.
I spread the dough with a tablespoon. One spoon one pancake. Fry the pancakes over medium heat for about 1 minute on each side. Adjust the fire according to your pan. I have a 20 cm frying pan and I fried pancakes on the smallest burner. One at a time. By the way, adjust the size of the pancakes yourself as you like.
Serve the finished pancakes with maple syrup or some kind of jam. Although they are delicious on their own. Make these vegan pancakes and write your impressions. I’m interested in your opinion.
Be healthy and love yourself!
Oatmeal Pancakes with Cinnamon (Vegan | Gluten-Free)Course: Recipes
1 cup (100g) rolled oats gluten-free crushed
0.5 cup (50g) almond flour
250g unsweetened oat milk or water
3 tablespoons melted refined coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 tablespoons (45g) coconut sugar
2 teaspoons (10g) baking powder
- Mix crushed rolled oats, almond flour, coconut sugar, ground cinnamon and baking powder in a bowl.
- Add unsweetened oat milk, refined coconut oil and vanilla extract. Stir until smooth.
- Grease the pan with a little coconut oil. Spoon the batter onto the pan in batches. Cook pancakes over medium heat for up to 1 minute on each side. Adjust the fire according to your skillet.
- Serve oatmeal pancakes with syrup or jam.
- Cup 250 ml
- Leave the dough on the table for 5-7 minutes until it thickens. I didn’t do it right away and my first pancake turned out to be lumpy. The dough was slightly runny. I also put more oil in the pan than needed.