snowy mountain

Oat Pancakes

As with my Buckwheat Pancakes, these pancakes are good not just at breakfast but also on the go. I love them with jam or almond butter on trail runs and on road trips.

Total time: 20 minutes. Makes ~20 medium-sized pancakes.

Materials: Mixing bowl; frying pan.

Ingredients (Substitutions):

  • 1 cup oat flour
  • ½ cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1¼ cup buttermilk (I use 2% milk + squeeze of lemon)
  • 1 egg
  • 2 tbsp apple sauce or 1 tbsp granulated sugar
  • (Optional) 1 tbsp almond butter
  • (Optional) Quick rolled oats + 2 tbsp water
  • Butter or oil for pan
blueberry oatmeal pancakes


  1. Prepare the 1 ¼ cup buttermilk if necessary.
  2. Mix the 1 cup oat flour with the ½ cup all purpose flour, 1 tsp baking powder, and ¾ tsp baking soda in a bowl.
  3. Butter or oil a frying pan and turn it on medium-low heat.
  4. To the mixing bowl, add the buttermilk, 1 egg, optional 1 tbsp almond butter, and 2 tbsp apple sauce (or 1 tbsp sugar). Mix well.
  5. Cook pancakes until they start to bubble, then flip and cook about 30 seconds on the other side. The first batch always is the messiest, but they get better!

Greetings from our kitchen!

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