Breakfast Pancakes

These pancakes have become my breakfast staple. No week goes by without making them at least once. Oats are the highlight ingredient that makes these pancakes not only delicious but also super nutritious. You may wonder what exactly makes oats one of the most nutrient-dense foods you can eat.

Oats have 51 grams of carbs, 13 grams of protein, 5 grams of fat, and 8 grams of fiber in 1 cup. This same serving has only 303 calories.
Oats are loaded with important vitamins, minerals, and antioxidant plant compounds. Half a cup (78 grams) of dry oats contains (3):

Manganese: 63.91% of the daily value (DV)
Phosphorus: 13.3% of the DV
Magnesium: 13.3% of the DV
Copper: 17.6% of the DV
Iron: 9.4% of the DV
Zinc: 13.4% of the DV
Folate: 3.24% of the DV
Vitamin B1 (thiamin): 15.5% of the DV
Vitamin B5 (pantothenic acid): 9.07% of the DV
smaller amounts of calcium, potassium, vitamin B6 (pyridoxine), and vitamin B3 (niacin)

Oats are high in the soluble fiber beta-glucan, which has numerous benefits. It helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria, and increases feelings of fullness.

Also, oats may lower the risk of heart disease by reducing both total and LDL (bad) cholesterol, as well as by protecting LDL from oxidation.

For those of us with gluten intolerance or sensitivity, oats are a good source of many nutrients that are lacking in a gluten-free diet.


2 eggs
2 cups oats (I used gluten-free)
1 tablespoon xylitol (cane or coconut sugar would work well too)
¾ cup milk (dairy or vegan, I used rice milk)
Pinch of salt
2 tablespoons of coconut oil for the pan

2 big bananas
2 tablespoons chia seeds
2 cups oats (I used gluten-free)
2 cups nut or grain milk (I used rice milk)
1 tablespoon maple syrup (skip or use any other liquid sweetener)
Pinch of salt
2 tablespoons of coconut oil for the pan


Places all ingredients into a jag from the bender. Blend it till oats have broken down and a smooth batter has been formed.
Leave the batter for 10 minutes to thicken up. If the mixture becomes too thick, stir through a dash of milk. The batter should feel thick (similar to a greek yogurt consistency) but still run off a spoon when lifted off the bowl.
Warm some coconut oil in a pan over medium heat. Once warm spoon a large tablespoon of pancake batter into the pan, using a wooden spoon to spread the batter.
Depending on the size of your pan, you might be able to cook a few pancakes at a time.
Cook on one side for 3-4 minutes until golden, before turning and cooking on the other side for 2-3 minutes.
Repeat until the pancake mixture is finished.


This recipe makes naturally lightly sweet pancakes that can be enjoyed with fruits, jam, or honey as a sweet or with cheese, hummus or avocado, and veggies as a savory.
You can also add spices like cinnamon or nutmeg for a flavorful twist.

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