Breakfast At Bonnie's {Aspen's Favorite Oatmeal Pancakes}

Tagged in: Recipes
Breakfast At Bonnie's {Aspen's Favorite Oatmeal Pancakes}

Opening December 15 for the season, Bonnie’s Restaurant is one of those iconic Aspen staples - where everyone from ski bums to movie stars go to enjoy a homemade meal in a cozy, family style restaurant that is rich with local history.

Bonnie's is located mid-mountain, on Aspen Mountain and has long been a skier's favorite for breakfast. You can swing by off the groomed trails on Tourtelotte Park, or (for the hard core athletes) take an early morning skin up the mountain for a cup of coffee and a plate of their famous oatmeal pancakes to warm the soul and fuel the body.

The Oatmeal Pancakes are a breakfast fan favorite in Aspen, and we couldn’t wait to create a Tuesday Foods version. It’s simple, but nutrient dense, and we make it vegan and gluten free. So in case you’re not going to be skiing or skinning on Aspen Mountain anytime soon, we've got you covered with this crowd-pleasing pancake recipe!



  • 1 cup old-fashioned rolled oats

  • 1 cup almond milk

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 cup + 3 tablespoons All-Purpose Flour (For gluten free we use Bob’s Red Mill 1:1 Baking Flour)

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

If you like adding flavor to your pancakes, you can stir in 1/4 cup of fresh berries, sliced or mashed bananas,chocolate chips, or chopped nuts.


In a high-speed blender, blend the oats, almond milk maple syrup, and vanilla extract until smooth. About 20 seconds.

In a mixing bowl, whisk flour, baking powder, salt, and cinnamon.

Pour the liquid from the blender onto the bowl with flour mixture and whisk to combine and form a thick pancake batter. If extremely thick, thin it out by adding 1-2 tablespoons of almond milk. It should be thick but easy to pour.

Warm a pancake griddle or crepe pan over medium-high heat. Oil the pan (coconut oil works well here) and scoop out 2 tablespoons of batter per pancake.

Cook for 2-3 minutes on one side or until the edges are drying. Then slide a spatula under the pancake and flip it on the other side to cook for an extra 1-2 minutes or until golden brown.

Cool down on a wire rack while cooking the remaining batter. Repeat the steps above to cook all the pancakes.

Serve with maple syrup. Add berries, sliced banana, chopped nuts as toppings!