• 1 ⅙ cup Old-Fashioned Rolled Oats
  • 1 ⅙ cup Almond Milk
  • 2 ⅓ tablespoons Maple Syrup
  • 1 ⅙ teaspoon Vanilla Extract
  • 4/7 cup + 3 tablespoons All-Purpose Flour or wholewheat flour
  • 1 ⅙ tablespoon Baking Powder
  • 2/7 teaspoon Salt
  • 4/7 teaspoon Cinnamon


  • In a high-speed blender, blend the oats, almond milk maple syrup, and vanilla extract until smooth. About 20 seconds on speed 8 of a Vitamix.
  • In a mixing bowl, whisk flour, baking powder, salt, and cinnamon.
  • Pour the liquid from the blender onto the bowl with flour mixture and whisk to combine and form a thick pancake batter. If extremely thick, thin it out by adding 1-2 tablespoons of almond milk. It should be thick but easy to scoop out on the griddle using an ice cream cookie scoop.
  • Warm a pancake griddle or crepe pan over medium-high heat. Oil the pan and scoop out 2 tablespoons of batter per pancake – not more, or they get dense or difficult to flip.
  • Cook for 2-3 minutes on one side or until the edges are drying. Then slide a spatula under the pancake and flip it on the other side to cook for an extra 1-2 minutes or until golden brown.
  • Cool down on a wire rack while cooking the remaining batter.
  • Repeat the steps above to cook all the pancakes.
  • Serve with maple syrup, peanut or berries, and banana on top.


  • Store leftovers in a sealed container in the fridge for up to 3 days or freeze them for up to 3 months and thaw them in the fridge the day before serving.


Serving: 1pancake | Calories: 55.2kcal | Carbohydrates: 11.2g | Protein: 1.4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 156.8mg | Potassium: 38.6mg | Fiber: 0.9g | Sugar: 2.1g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 68.5mg | Iron: 0.6mg | Magnesium: 11.8mg | Phosphorus: 55.3mg | Zinc: 0.3mg