Easy | Servings: 4 | Ready In: 15 minutes | Yield: about 12 pancakes
Are those cookies or pancakes? These healthy, vegan, gluten-free pancakes pack all of your favorite flavors of a classic oatmeal raisin cookie into a healthy breakfast, free of refined sugars or flour. Loaded with nutritious whole grains and naturally healthy fat from almond butter, this recipe is essential for your morning ritual.
- 2 tablespoons ground flaxseed meal (13 g)
- 1/4 cup warm water (2 oz)
- 2 very ripe medium bananas (about 220g)
- 1/2 cup plain, unsweetened almond milk (4 oz)
- 1 teaspoon vanilla extract
- 2 tablespoons roasted almond butter (no added oils or sugar) (32 g)
- 1 teaspoon ground cinnamon
- 1 cup rolled oats (90 g)
- 1/2 cup oat flour (45 g)
- 1/8 teaspoon salt
- 6 tablespoons raisins (54 g)
- 1 tablespoon coconut oil (or other neutral, high-heat oil), for cooking
How It’s Done:
Preheat a griddle or non-stick pan over medium-low heat.
To make the flax “egg”: In a small dish, combine the ground flaxseed meal and 6 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, “egg-like” consistency.
To make the Oatmeal Raisin Pancake batter: Use your hands to squish the ripe bananas. Place the mashed bananas into a large mixing bowl.
Add the almond milk, vanilla, almond butter, and cinnamon. Use a fork to thoroughly mash everything together. You want a smoother consistency, but it’s okay to leave a few small chunks of banana.
Add the flax egg and stir to combine.
In a separate large bowl, whisk together the dry ingredients: the oats, oat flour, baking powder, and salt.
Add the wet mixture to the dry ingredients, along with the raisins. Stir just until combined. It’s okay to have a few lumps. Let sit for a minute or two to allow the flavors to develop.
To cook the Gluten-Free Oatmeal Raisin Pancakes: Light grease the pre-heated griddle or pan with some of the coconut oil. Portion about 1/4 cup of batter for each pancake. Cook until lightly browned and bubbly around the edges, about 2-3 minutes.
Flip and continue cooking. When lightly browned on both sides, remove from the heat and repeat as needed for remaining batter.
Serve with halved grapes or diced bananas.
Yield: 12 pancakes
Chef Katie’s Tips:
No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories. These pancakes don’t use any refined sugar, maple syrup, or other refined sweetener. The ripe bananas and raisins provide plenty of sweetness, along with healthy fiber and essential nutrients.
Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.
Crispy Trick: For a crispier pancake, use a wide spatula to press down the pancakes just before removing from the heat. This will give you some crispier edges.
Oil-Free: Pancakes are one of the hardest foods to cook oil-free. An alternative is to make a large pancake “loaf”: Line a 9×13 inch baking pan with parchment paper. Pour the pancake batter into the pan and bake 15-20 minutes, until no longer gooey in the center. Remove, let cool, and then cut into pancake “squares”.
Gluten-Free Celiac: Oats are naturally gluten-free, but they are often processed in a facility near wheat. If this is a concern for you, check for “Certified Gluten-Free” Oats and Oat Flour.
Other Mix-Ins: You can swap out the raisins for other dried fruits: cherries, cranberries, and even vegan chocolate chips.
Serving size: 1/4 of a recipe (3 pancakes).
Calories From Fat (29%) 114.15
% Daily Value
- Total Fat 13.41g 21%
- Saturated Fat 4.16g 21%
- Cholesterol 0mg 0%
- Sodium 102.56mg 4%
- Potassium 646.63mg 18%
- Total Carbohydrates 61.29g 20%
- Fiber 9.97g 40%
- Sugar 7.78g
- Protein 11.54g 23%
- Calcium 6.66mg <1%
- Iron 99.62mg 553%
- Vitamin A 39.76IU <1%
- Vitamin C 0.1mg <1
Shopping and Gear List
- Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
- Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- Bob’s Red Mill Gluten Free Oat Flour, 22-ounce (Pack of 4)