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Oatmeal-Lemon Pancakes

Oatmeal-Lemon Pancakes

  • Prep Time: 20 mins
  • Cook Time: 4 mins
  • Total Time: 24 mins
  • Yield: 2 to 4 (makes about 12 small or 6 larger pancakes) 1x


  • 2 cups unsweetened nondairy milk (plus more to thin batter as it sits)
  • 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
  • 1½ cups old-fashioned rolled oats
  • ½ cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 tablespoon lemon zest (from 1 medium lemon; see Notes)
  • 3 tablespoons lemon juice
  • Sliced fruit, such as bananas, strawberries, or blueberries, to top pancakes (optional)
  • Finely chopped walnuts to top pancakes (optional)
  • 1 recipe Strawberry Date Syrup (optional)


  1. Place the nondairy milk and dates into a small bowl, and set aside for 15 minutes (so the dates can soften).
  2. Grind the rolled oats into flour using a blender. Transfer to a medium bowl, and whisk in the cornmeal, baking powder, baking soda and cinnamon. Heat a nonstick frying pan or griddle to medium heat (not high).
  3. Pour the soaking dates and milk into a blender, and blend until smooth.
  4. Add this mixture to the bowl of dry ingredients, along with the lemon juice and zest, and whisk until smooth.
  5. When a water droplet sputters on the surface of the frying pan or griddle, it is ready: pour 1/4 to ½ cup of the batter onto its surface (no oil is needed), and cook until bubbles form around the edges and on top, and the underside is medium brown (1 to 2 minutes). Flip the pancake and cook for another 1 to 2 minutes. (As the batter sits, it may thicken so add a little more milk as needed.)
  6. Serve pancakes immediately, with one or all of the optional toppings: sliced fruit, chopped walnuts, and/or Strawberry Date Syrup.


Use a high-quality, nonstick frying pan for these pancakes, since there is no oil in the batter or on the pan’s surface to help prevent sticking. A quality nonstick pan also produces more evenly cooked and browned pancakes. Read more about nonstick pans here.

If you do not have (or do not want to use) nonstick cookware, you can also bake the pancakes in the oven. Line a baking sheet with parchment paper, and bake the pancakes at 400°F for 5 to 10 minutes before flipping them and baking for another 5 to 10 minutes. Baking does not yield the same deep brown color as the frying pan, but the pancakes will still taste great.

Use a silicone (not plastic) spatula with a large, flat surface and tapered edge for best pancake-flipping results.

To zest a lemon, use a very fine-toothed grater (a Microplane), grating or “zesting” only the yellow outer skin while avoiding the white pith below it. Be sure to always zest your citrus before juicing it.


  • Serving Size: 3 small pancakes
  • Calories: 223
  • Sugar: 5.6g
  • Sodium: 210mg
  • Fat: 3.6g
  • Saturated Fat: 0.5g
  • Carbohydrates: 45.3g
  • Fiber: 5.7g
  • Protein: 5.6g
  • Cholesterol: 0