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Dairy-Free Oatmeal Cookie Pancakes

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"We love breakfast at our house, but we don't love starting the day with a gluten-filled sugar buzz. These pancakes will satisfy your craving for carbs and sweets and fill you up without weighing you down. Also, you can modify them almost however you want!"
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45 m servings 262
Original recipe yields 8 servings (16 medium pancakes)


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  1. Grind instant oats using a food processor to yield 1 1/2 cups oat flour.
  2. Whisk oat flour, baking powder, cinnamon, and salt together in a medium bowl. Add banana, cashew milk, egg, and avocado oil and whisk until just moist. Stir in raisins and walnuts. Let batter rest while griddle preheats.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Cook's Notes:
  • Be careful not to overcook, as the sugars in the banana burn easily.
  • This recipe is super flexible! Substitute in wheat flour, dairy milk, cocoa, melted butter, apple, almonds, or anything else that sounds good!

Nutrition Facts

Per Serving: 262 calories; 16.3 26.9 4.9 23 480 Full nutrition

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