These Strawberry Peanut Butter Oat Pancakes are light, fluffy, and delicious! They’re perfect for those mornings when you can’t decide what to make. And the best part? These pancakes only contain 5 ingredients they are healthy and gluten-free. The only sugar in this recipe is from the strawberries and honey or maple syrup, which also means that these are guilt-free breakfast treats that will leave you feeling energized and ready to start your day. 

To make these Strawberry Peanut Butter Oat Pancakes, I literally had strawberries in the fridge staring at me whenever I was sneaking for food. So, I came up with the idea of making a Peanut Butter and Jelly recipe. But then I thought to myself… why not making not adding some oatmeal pancakes? Because who doesn’t love it? So yeah, that’s how it turned out!

Ingredients to make Strawberry Peanut Butter Oat Pancakes

• Oat flour – You can also blend rolled or quick oats to get oat flour! If Gluten-free, make sure you pick a certified brand. I love using oat flour because it’s high in fiber, protein and it keeps me full for hours without feeling bloated.
• Greek yogurt – Feel free to use plain yogurt as well. If vegan, use any plant-based yogurt.
• Egg – I used cage-free 
• Honey – It was my personal choice of liquid sweetener. But you can use maple or date syrup.
• Baking soda
• Strawberries – the fresher strawberries, the better.
• Peanut butter – I used Smuckers’ peanut butter because the only ingredient on their jars are “Peanuts”. So, feel free to use any other brand that only contains peanuts.

How to make these Strawberry Peanut Butter Oat Pancakes?

• Prepare – Once you have gathered all the ingredients, in a bowl start off by mixing the oat flour and baking soda until well combined. Therefore, in a separate bowl mix the eggs, greek yogurt and honey. After that, add everything together and stir as shown in the pictures below.
• Cook – Turn on stove top on low heat and consequently in a pan add a big spoonful of your batter. Wait until slightly seeing some bubbles and that’s the sign to flip your pancake. Cook for 2-3 minutes more and take out from the pan. Do the same until the batter is finished.
• Serve – Enjoy your stack of pancakes with sliced strawberries and a drizzle of peanut butter (the more, the better). Bon appetit!

Tips for storing

• To store: If you didn’t finish all the pancakes, store it in the fridge in an airlight container, for up to a week.
• To reheat: Microwave for 15-20 seconds, no more than that. Be careful to not overheat them. These pancakes tend to heat up quick and therefore could turn out dry and hard. Enjoy with extra caramel sauce!

What to serve with these Pancakes (optional)

1. Extra vanilla yogurt: Any of choice, could be a plant-based one or greek yogurt.
2. Coffee: If eating for breakfast, a cup of coffee goes amazing. This would be my personal choice.
3. Tea: In case you don’t like coffee. This is your go-to, tea lovers!

Substitutions and notes

• Don’t have oat flour? Simply blend rolled or quick oats in a food processor.
• Gluten-free? Use a certified gluten-free oats.
• No honey? Use maple or date syrup instead!
• Vegan? Swap egg with a flax or chia egg.
• No greek yogurt? Feel free to use any plain yogurt. If vegan, use a plant-based alternative.