Oats Pancake Recipe
Oats pancake is a wholesome twist on the classic breakfast, made with ground oats instead of refined flour. These pancakes are fluffy, hearty, and naturally gluten-free—perfect for a healthy start to your day. Quick to prepare and easy to customize, they’re ideal for busy mornings or weekend brunch.
Ingredients List
– 1 cup rolled oats (blended into oat flour)
– 1 ripe banana (mashed)
– 1 egg
– ½ cup milk (dairy or non-dairy)
– ½ teaspoon baking powder
– ½ teaspoon cinnamon (optional)
– 1 teaspoon vanilla extract
– Pinch of salt
– Butter or oil for cooking
Step-by-Step Instructions
Step 1: Blend rolled oats in a blender to make oat flour if not already done.
Step 2: In a mixing bowl, combine oat flour, baking powder, cinnamon, and salt.
Step 3: In another bowl, whisk together mashed banana, egg, milk, and vanilla extract.
Step 4: Pour the wet ingredients into the dry and mix until just combined. Let the batter rest for 5 minutes.
Step 5: Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Step 6: Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form (2–3 minutes), then flip and cook the other side for 1–2 minutes.
Step 7: Serve warm with maple syrup, nut butter, or fresh fruit.
Cooking Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings
Makes 6 pancakes (2–3 servings)
Nutritional Information (approx. per pancake)
Calories: 100
Carbs: 13g
Protein: 3g
Fat: 4g
Storage Instructions
Store leftovers in the fridge for up to 3 days.
Reheat in a skillet or toaster. Pancakes can be frozen for up to 2 months.
Pairings/Suggestions
Serve with yogurt, berries, or a drizzle of honey for a nutritious breakfast.
Add nuts, chia seeds, or chocolate chips to the batter for variety.
Seasonal Relevance
Great all year round, especially in fall and winter when warm, comforting breakfasts are appreciated.
Conclusion
Oats pancakes are a delicious and nutritious alternative to traditional pancakes. Packed with fiber and naturally gluten-free, they’re easy to make and perfect for anyone looking to start the day on a healthy note without sacrificing flavor.
Oats Pancake Recipe
Course: Uncategorized2–3
servings10
minutes10
minutes100
kcalThese wholesome oats pancakes are soft, hearty, and packed with fiber—an ideal healthy breakfast option. Made with blended oats and simple pantry staples, they’re naturally gluten-free and keep you full longer. Perfect with fruit, yogurt, or a drizzle of honey.
Ingredients
1 cup rolled oats (blended into oat flour)
1 ripe banana (mashed)
1 egg
½ cup milk (dairy or non-dairy)
½ teaspoon baking powder
½ teaspoon cinnamon (optional)
1 teaspoon vanilla extract
Pinch of salt
Butter or oil for cooking
Directions
- Blend rolled oats in a blender to make oat flour if not already done.
- In a mixing bowl, combine oat flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together mashed banana, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry and mix until just combined. Let the batter rest for 5 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form (2–3 minutes), then flip and cook the other side for 1–2 minutes.
- Serve warm with maple syrup, nut butter, or fresh fruit.
Recipe Video
Notes
- Use rolled oats for best texture
Blend oats into a fine flour for smoother pancakes
Add mashed banana or applesauce for natural sweetness
Cook on low to medium heat for even cooking
Can be made dairy-free or egg-free with simple swaps
FAQs
Q1: Can I use instant oats instead of rolled oats?
Yes, but rolled oats give a better texture. Just make sure to blend them into flour.
Q2: Is this recipe gluten-free?
Yes, as long as your oats are certified gluten-free.
Q3: Can I skip the banana?
Yes, substitute with ¼ cup applesauce or Greek yogurt for similar moisture.
