Description
hese fluffy oatmeal pancakes are naturally sweetened, incredibly healthy, and absolutely delicious! Made with whole grain oats, ripe banana, and simple ingredients, they’re the perfect wholesome breakfast that keeps you satisfied all morning.
Ingredients
Scale
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 2 large eggs, at room temperature
- 1 ripe banana (the riper, the better)
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Prepare the Oat Flour: Add the rolled oats to your blender or food processor. Blend on high speed for about 30-60 seconds until the oats are ground into a fine flour consistency. The finer the better for fluffy pancakes.
- Blend the Batter: To the oat flour in the blender, add eggs, banana (broken into chunks), milk, maple syrup, baking powder, vanilla extract, cinnamon, and salt. Blend on medium-high speed for 30-45 seconds until completely smooth and well combined. The batter should be pourable but still thick—similar to traditional pancake batter.
- Rest the Batter: Let the batter rest for 5 minutes. This allows the oat flour to absorb the liquid and the baking powder to activate, resulting in fluffier pancakes. You’ll notice the batter thickens slightly during this time.
- Preheat Your Cooking Surface: Heat a griddle or large non-stick skillet over medium heat (about 325°F if your griddle has temperature control). Lightly grease with butter or oil. The pan is ready when a drop of water sizzles on contact.
- Pour the Pancakes: Using a 1/4 cup measure or ladle, pour batter onto the hot griddle, spacing pancakes about 2 inches apart. Don’t spread the batter—let it naturally form round circles.
- Watch for Bubbles: Cook for 2-3 minutes until bubbles form on the surface and the edges look set and slightly dry. The bottom should be golden brown.
- Flip Carefully: Using a thin spatula, gently flip each pancake. Cook for another 1-2 minutes until the second side is golden brown and the pancake is cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and cover with foil to keep warm, or place in a 200°F oven on a baking sheet while you finish cooking the remaining batter.
- Adjust Heat as Needed: If pancakes are browning too quickly, reduce heat slightly. If they’re taking too long to cook, increase heat a bit.
- Serve Immediately: Serve your fluffy oatmeal pancakes warm with your favorite toppings—fresh fruit, maple syrup, nut butter, Greek yogurt, or a dusting of powdered sugar!
Notes
- For thicker pancakes, use slightly less milk. For thinner pancakes, add 1-2 tablespoons more milk.
- Don’t overmix if combining ingredients by hand—a few lumps are okay.
- The batter will thicken as it sits. If needed, thin with a tablespoon of milk before cooking later batches.
- These pancakes cook faster than traditional flour pancakes, so watch them carefully.
- For vegan pancakes, use plant-based milk and replace eggs with flax eggs.
- Add-ins like chocolate chips or blueberries should be sprinkled on after pouring batter onto the griddle.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes (1/4 of recipe)
- Calories: 285
- Sugar: 12g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 95mg