Fluffy, soft oatmeal pancakes without bananas are the perfect breakfast to start your day. Add some fresh fruit like apples or blueberries to turn these healthy pancakes into a quick breakfast.
Just like traditional pancakes, these oatmeal pancakes are soft, fluffy, super quick, and easy to make. Making these pancakes without flour makes them gluten-free!
Healthy oatmeal pancakes
Pancakes are a breakfast staple all around the world, and with good reason. They are delicious, give energy, and you can feed a crowd in no time.
Using oats instead of flour for this recipe, you'll add a lot more fibers with all the health benefits.
Oats - these simple pancakes are made of rolled oats and oat flour.
Oat flour is increasingly available in the supermarket these days, but you can also make oat flour from scratch using rolled oats.
Eggs - eggs provide the binding for the pancakes, and they make your pancakes nice and fluffy.
Would you rather make this recipe completely vegan? Just replace them with a bit of flax or chia seeds.
Milk - for this recipe, you can use any milk you like. I personally usually use whole milk, but coconut milk is also recommended.
How to make the best oatmeal pancakes
Add the oatmeal and milk to a mixing bowl and let it stand for a few minutes to allow the oatmeal to soften a bit.
Add the egg, cinnamon, one tablespoon oil or melted butter, baking powder, sugar, and oatmeal and quickly mix.
Don't mix it too long, or the pancakes will become tough.
Heat a skillet with a bit of oil and scoop tiny heaps of the batter into the hot pan. I use two tablespoons of batter for each pancake.
As soon as the pancakes are dry on top and bubbles appear, you can flip them. Bake the other side for a few more minutes until fully cooked.
My tips for the perfect oatmeal pancakes
- Do not flip them too quickly. Wait to flip them until the top becomes dry and little bubbles appear. This will prevent your kitchen from being covered in batter and keep your pancakes nice and round.
- Don't flatten them. You obviously want your oatmeal pancakes to be nice and fluffy, so resist the temptation to flatten them for a moment.
- Don't make them too big. Regular pancakes can't be big enough, but they take a little longer to cook, so it's best to keep them smaller.
- Take your time. I mentioned it above, but because these pancakes are a little thicker, they also need a little more time to cook completely. Therefore, don't turn up the heat too high.
- Add a flavoring. In this recipe, I add a little cinnamon to the batter, but that's not all you can do with it. Add grated apple or berries. Coconut is also very tasty, especially if you replace the milk with coconut milk.
- Let the batter stand for a while. If the batter stands for a while, you will see that it becomes thicker and thicker. This is because the oatmeal is absorbing more and more milk. If you let it rest for a while, you can easily assess whether you need to add more milk or water.
- Don't you like the crunchy texture? For smooth, tender pancakes, you can absolutely add the batter to a blender!
- A large mixing bowl to mix all the ingredients in.
- To measure all the ingredients, you will need a scale or a measuring cup.
- A large skillet and a spatula. In a 9-inch (24 cm) skillet, I bake three pancakes at a time.
These oatmeal pancakes without bananas are best when they are freshly baked and still warm, but you can keep them for about two days.
If you want to keep them longer, then it is better to freeze them.
Let them cool and put them in freezer bags or wrap them in cling film. Frozen, they stay good for about three months.
To reheat them, put the pancakes in the microwave or in a toaster for a few minutes.
More recipes with oats you will love
- 1 cup (150 grams) rolled oats
- ½ cup (60 grams) oat flour
- 1 ⅓ cup (300 ml) milk
- 1 egg
- 2 teaspoons baking powder
- 2 teaspoons sugar *optional
- ¼ teaspoon salt
- 1 big teaspoon cinnamon
- 1 tablespoon butter + extra for baking
- Add the oats and milk to a mixing bowl and let it stand for a few minutes to allow the oats to soften a bit.
- Add the egg, cinnamon, 1 tablespoon oil or melted butter, baking powder, sugar, and oat flour, and quickly mix. Don't mix it too long, or the pancakes will become tough.
- Heat a skillet with a little oil and scoop small heaps of the batter into the hot pan. I use two tablespoons of batter for each pancake.
- As soon as the pancakes are dry on top and bubbles appear, you can flip them. Bake the other side for a few more minutes until fully cooked.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 1175mgCarbohydrates: 27gFiber: 2gSugar: 12gProtein: 11g