Description
Wholesome, hearty, and endlessly customizable, these oatmeal pancakes are the perfect blend of comfort food and healthy breakfast staple.
Ingredients
Scale
- 1 ½ cups rolled oats
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 ripe banana or 1–2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- Optional: 1–2 tablespoons Greek yogurt or nut butter
Instructions
- Add oats to the blender and pulse until they become a coarse flour.
- Pour in the milk, egg, banana or syrup, vanilla, and optional additions.
- Blend on high until batter is smooth. Let rest 5 minutes to thicken.
- Heat a lightly oiled nonstick pan over medium heat.
- Pour ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles form, flip and cook another 1–2 minutes.
- Serve warm with fresh fruit, syrup, or nut butter.
Notes
To make these gluten-free, use certified gluten-free oats. For a vegan version, replace egg with a flax egg and use plant milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: oatmeal pancakes, healthy breakfast, gluten-free pancakes, banana pancakes