These fluffy Honey Oat Pancakes have a hint of almond and a good splash of honey, you can eat them on the go, even!
I love experimenting with different pancake recipes. I have a few favourites, but more often than not, I’m looking to switch it up. This time I decided to make oat muffins with honey. It was going to be maple syrup, but then the bottle of honey caught my eye. Honey Oat! An even better match, in my opinion! Then I decided that it needed to have almond as well because I have been on an almond kick lately. So here it is, my honey oat pancakes with almond!
For these honey oat pancakes you need:
- Oat Flour. You can make this in the blender if you don’t have it on hand. I make my own in bulk by putting a bunch of oats in the blender and setting it to high until it is a flour. I store it in a ziplock freezer bag and label it!
- All-Purpose Flour. This helps with the sturdiness of the pancake,
- Baking Powder. This of course helps create fluffy pancakes! This recipe needs an entire tablespoon!
- Baking Soda. For extra lift!
- Whole Milk. You can definitely use low fat milk or even non-dairy milk, but whole milk adds to the flavour and moisture content!
- Plain Yogurt. I used 3% but you can use whatever you have, in fact, it doesn’t even have to be plain, although the flavour will change a bit depending on what kind you use.
- Almond extract. For that almond flavour I mentioned. You can omit it if you’d like.
- Vanilla extract. For more depth, but again, you can omit this if you want.
- Egg. To hold it together and more added protein!
- Cinnamon. I think all pancake recipes need cinnamon for the extra depth.
- Honey. For sweetness and that lovely honey flavour. These honey oat pancakes call for three tablespoons but you can definitely use less if you want.
Honey Oat Pancakes
- 1 small mixing bowl
- 1 large mixing bowl
- blender or food processor- if making own oat flour
- 140 grams All-Purpose Flour about one cup
- 88 grams oat flour 1 cup
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp ground cinnamon optional
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 360 grams whole milk room temperature
- 91.88 grams plain yogurt (I used 3%) room temperature
- 60 grams pure honey (3 tbsp) room temperature
- 57 grams unsalted butter melted and slightly cooled
- 1-2 tbsp cooking oil for cooking
- Combine dry ingredients in a small mixing bowl until thoroughly mixed.
- In a large bowl, mix together the butter and honey with a whisk. When completely combined, mix in yogurt, egg, vanilla and almond extracts. Mix until mixture is smooth.
- Next, pour dry ingredients into the wet mixture and combine completely.
- Let the mixture rest for 10 minutes and in the meantime, heat oil in the pan.
- When the oil is heated properly, pour mixture into pan. You can make the pancakes as small or big as you like. I like to use a measuring cup to scoop the mixture from bowl to pan. Flip over when bubbles appear on the uncooked side and cook for another few minutes. I like to cook pancakes on low-medium, turning up or down as needed.
- Enjoy your pancakes right away or keep warm in the oven at 200°. You can even freeze them in an airtight container or ziplock bag for up to 3 months!
In the mood for something other than pancakes? Check out my Sweet Potato Muffins with yogurt and maple!