Valentine’s Oat Pancakes

Calories: 326 Fat: 7 Carbs: 54 Fiber: 7 Protein: 15 Serves: 4 Total time: 20M


  • 2 cups Oatsome Protein Oats
  • 1 cup water
  • 1 medium ripe banana
  • 2 large eggs
  • 2 Tbsp maple syrup
  • 2 Tbsp avocado oil
  • 2 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp fine salt
  • Optional serving suggestions: Fresh raspberries, maple syrup, nut butter, or powdered sugar.


If you’re using an electric skillet, preheat it to 375° F.

In a blender, combine all of the ingredients listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.

If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat. Lightly grease your heart-shaped molds and set them on the surface of the skillet and let them get hot for 30 seconds.

Using a scoop or measuring cup scoop the batter into the molds and gently swirl around to fill the mold leaving room for the pancake to expand up in the mold. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes Gently wiggle the molds to get the pancake to release for the mold if stuck a little gently run a knife around the edges. Remove mold and flip pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more oil and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).

Serve immediately and top with desired toppings.

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