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Fluffy and delicious Whole Grain Pancakes served with sweet almond butter sauce makes any morning extra special. Rolled oats and wholewheat flour makes these pancakes high in fiber and hearty.


16 Pancakes

Total time

45 minutes




Breakfast, Brunch


  • ⅔ cup rolled oats
  • 3⅔ cups buttermilk (nonfat is fine)
  • ¾ cup Wholewheat Flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 large egg (lightly beaten. sub with 1tbsp egg replacer whisked in 3tbsp water)
  • ¼ cup almond butter
  • ¼ cup warm water
  • 1 tbsp maple syrup


  1. Combine almond butter, maple syrup and warm water in a small bowl. Whisk until a smooth sauce forms.
  2. Combine oats and buttermilk in a large bowl and set aside for 10 minutes.
  3. Combine flour, baking soda, baking powder and salt in a mixing bowl.
  4. Stir maple syrup, vanilla extract, egg into the oat mixture. Stir in the flour mixture and mix until until just combined.
  5. Heat a large nonstick skillet over medium flame; spoon ¼cup of batter per pancake onto the skillet. Cook until the tops are covered with bubbles and edges look dry and cooked, about 2~3 minutes; flip and cook for another 1~2 minutes. Serve with almond butter sauce and fruit.
Contains allergens

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