Cinnamon Oatmeal Pancakes

There’s nothing like a big stack of pancakes on a Saturday morning.

I’ve always loved pancakes. Whether for breakfast, lunch or dinner, there’s just something warm and cozy about fluffy, steaming pancakes with syrup. These whole grain pancakes are slightly sweet, slightly nutty, and soft on the inside with a bit of a crunch on the outside.

When making pancakes, I always recommend making a “tester” pancake that you can eat while you’re cooking (to make sure they’re safe for everyone else to eat, of course).

Cinnamon Oatmeal Pancakes with Mixed Berry Compote

Servings: About 12 pancakes


  • 1 1/2 cups almond milk (I used unsweetened vanilla almond milk)
  • 2 TBL apple cider vinegar
  • 2 TBL flax meal
  • 1/3 cup water
  • 2 TBL maple syrup
  • 1 TBL olive oil (or a neutral oil, if you don’t want the hint of olive oil flavor)
  • 1/4 tsp almond extract
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup brown rice flour
  • 1/2 cup oats (I use steel cut oats, but quick oats would also work)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt


  • Mixed Berry Compote (see recipe below)
  • Chopped nuts
  • Vegan yogurt (or Greek yogurt, if not dairy-free)


  • Combine the almond milk and vinegar in a large mixing bowl and let stand for 3-4 minutes. At the same time, combine the flax meal and water in a small bowl and let stand for the same amount of time
  • Add the flax meal mixture, maple syrup, olive oil, almond and vanilla extracts to the milk, and whisk until well incorporated
  • Add the remaining ingredients and whisk until just combined (some small lumps may remain – this is fine!)
  • Cook in a nonstick or cast iron skillet (with cooking spray) over medium-low heat until bubbles begin to form on the top and the bottoms are golden brown. (We like to sprinkle some extra cinnamon on them as they cook.) Flip and cook through
  • Serve with syrup, Mixed Berry Compote, and any other toppings you desire

Mixed Berry Compote

  • 3 cups frozen mixed berries
  • 1 TBL water
  • 2 TBL good quality jam (I prefer raspberry)
  • Zest of 1 lemon (optional)

Combine ingredients in sauce pan over medium heat, stirring occasionally. Bring to a gentle boil, then reduce the heat and simmer until the berries begin to break down (about 10 minutes). Keep warm over low heat until ready to serve.

Note: If you prefer a thicker compote, you can add a cornstarch slurry once the mixture begins to boil. Combine 1 TBL cornstarch with 2 TBL water in a small bowl or cup, mixing thoroughly until no clumps remain. Add half of the slurry to your compote, stir, and let simmer for a few minutes. Repeat until desired thickness is achieved.

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