Soft and hearty cinnamon oat pancakes with a warm, comforting flavor. These wholesome pancakes are easy to make and perfect for a cozy breakfast.

1 cup oats

1 cup oat milk or any non-dairy milk

1 tablespoon maple syrup

1 egg

2 tablespoons coconut oil or butter, melted

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

2/3 cup + 2 tablespoons whole wheat or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

Pinch of salt

Cook Mode Prevent your screen from going dark

In a medium bowl, combine the oats and oat milk. Let sit for 15 minutes to soften.
In a separate bowl, mix melted coconut oil or butter, egg, maple syrup, vanilla extract, and almond extract.
Add the wet mixture to the soaked oats and stir until combined.
Add flour, baking powder, cinnamon, and salt. Mix gently until just combined.
Heat a non-stick skillet over medium-low heat and lightly grease with oil or butter.
Pour about 1/4 cup of batter per pancake into the skillet.
Cook for about 2 minutes until golden brown, then flip and cook for another 1 minute until cooked through.
Serve warm with maple syrup or desired toppings.

Almond extract is optional and can be omitted.

Use any milk such as almond, soy, or dairy milk.

Add nuts, chocolate chips, or berries for variation.

Store in the refrigerator for up to 3 days or freeze for up to 2 months.

Reheat in a skillet, microwave, or toaster.