A great way to start the day on lazy days or busy mornings these healthy oatmeal pancakes are made without flour or banana. Dress them up by adding some blueberries or chocolate chips to the batter or enjoy them plain with your favorite toppings.
Here at The Nessy Kitchen, we're no strangers to delicious healthy pancake recipes.
But while I love the aforementioned versions, sometimes I don't want apple or banana flavor.
Sometimes, I just want a plain old classic pancake. One that is fluffy, mildly flavored and perfect topped with a simple drizzle of maple syrup.
Thus, today's recipe came to be, using my favorite oat waffles as a starting point (perfectly crispy on the outside and fluffy on the inside- you have to try them!).
I slightly changed the ratio of wet ingredients to dry ingredients to achieve more of a pancake texture. But kept the warm cinnamon and vanilla for flavor!
So, how do these healthy pancakes compare to traditional pancakes?
- Texture: While I won't promise that these are the fluffiest pancakes you'll eat, they turn out pretty good! Slightly denser than a buttermilk pancake but still cakey. For best results, do not skip the 10 minute resting time after blending- that is key for fluffier oat pancakes.
- Flavor: Honestly, I find they taste very similar- especially when you add your favorite toppings.
- Ease: Made entirely in a blender, and with just a handful of simple ingredients, you can pull these together as simply as using pancake mix.
- Nutrition: While regular pancakes tend to be made with refined sugar, white flour and buttermilk (ingredients you would also find making up a dessert cake), this pancake batter is made up of whole grain oats and is sweetened with just a touch of maple syrup.
- Rolled Oats- You can use large flake or quick oats but if you need gluten-free pancakes, ensure you are using certified gluten free oats. You can also make these with oat flour. The ⅔ cup of oats called for is equal to 67 grams with is about ½ cup of oat flour lightly packed (use either a kitchen scale or this method to measure).
- Pure Maple Syrup- I love the mild maple taste that this adds! However, you could also use melted honey, agave syrup, coconut sugar or brown sugar. Or leave the sweetener out. For more on alternatives, see this post on maple syrup substitutes.
- Avocado Oil - This recipe also works with melted coconut oil or butter. If you don't need them to be dairy free, I highly recommend using butter for a boost of flav-ah!
- Vanilla Extract
- Baking Powder- If you don't have any baking powder on hand, you can try using ½ teaspoon of baking soda and a teaspoon of apple cider vinegar or lemon juice.
- Sea Salt
- Cinnamon- This adds some nice flavor to the pancakes! Feel free to leave it out or double it to suit your preferences.
1. Blend. Place all of the ingredients into a high-powered blender and blend on high until smooth.
2. Sit. Allow the batter rest for 10 minutes to let the oats soften and absorb some of the moisture- this is important for achieving the fluffiest pancakes possible! Preheat a griddle or a large non-stick skillet to medium-high heat (~375-400 F).
3. Cook. Scoop 2 tablespoon (yields ~3 inch diameter pancakes) of batter onto your hot griddle or non-stick pan and cook for 2-3 minutes until bubbly on top. Flip and cook for 1-2 more minutes until golden brown. Repeat with remaining batter.
To Store: Cool leftover flourless pancakes on a wire rack in a single layer and then store in an airtight container for up to 4 days or freeze for up to 3 months.
To Reheat: Reheat in a toaster or toaster oven for 3-5 minutes until heated through. Alternatively, you can warm them in the microwave.
Make it Your Own
- Blueberry Pancakes- After blending, fold in 1 cup of frozen (no need to thaw) or fresh blueberries.
- Chocolate Chip- Stir in 1 cup of chocolate chips after blending.
- Savory Pancakes- Omit the maple syrup, cinnamon and vanilla and serve with savory breakfast toppings such as bacon, cheese, eggs and chives.
- Make Bigger Pancakes- For ~4.5 inch diameter pancakes, you can use ¼ cup of batter per pancake.
Enjoy these Flourless Oat Pancakes with your favourite toppings! Some ideas:
- A spread of butter and a drizzle of maple syrup (classic and delicious!)
- Almond Butter, Macadamia Nut Butter or Peanut Butter
- Fresh Fruit and Berries
- Greek Yogurt
- Or try one of these 23 Delicious Healthier Toppings for Pancakes
How do I keep pancakes warm while cooking more?
Keep cooked pancakes warm until ready to serve by placing them on a baking sheet in the oven preheated to 200 F. Continue to add cooked pancakes to the sheet until ready to serve.
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And if you liked this recipe...
...you might also like:
Flourless Oat Pancakes (No Banana)
- ⅔ cup rolled oats
- ⅜ cup water
- 1 tablespoon mild avocado oil or melted coconut oil or butter
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- ¼ teaspoon sea salt
- ⅛ teaspoon cinnamon
- 1 egg
- Place all of the ingredients in a blender and blend until smooth.
- Allow to sit in the blender for 10 minutes (don't skip resting the batter- it is key for achieving the best texture!) and preheat a griddle (or non-stick pan) to medium high (~375-400 °F).
- Lightly grease the griddle with melted butter or oil. Spoon 2 tablespoon of batter on and cook until bubbly on top, about 2-3 minutes. Flip and cook for an additional 1-2 minutes.