Pin it
These fluffy vanilla oatmeal pancakes have transformed my weekend breakfasts into something I actually look forward to, even on health-conscious days. Made entirely without flour, they deliver that perfect pancake experience while sneaking in wholesome ingredients my family never notices.
I first made these when my daughter declared she was "done with boring healthy breakfasts." That weekend, I served these without mentioning they were flourless. Three stacks later, she asked for the recipe to share with her roommates in college.
Ingredients
- Rolled oats: Transforms into a flour substitute with a nutty flavor and hearty texture
- Ripe banana: Provides natural sweetness and helps bind the batter
- Eggs: Create structure and fluffiness essential for perfect pancake texture
- Unsweetened almond milk: Thins the batter while keeping calories low
- Vanilla extract: Adds warmth and depth without extra sugar
- Baking powder: Ensures pancakes rise beautifully even without regular flour
- Cinnamon: Optional but adds wonderful warmth and complements the banana flavor
- Salt: Enhances all other flavors and balances the sweetness
Step-by-Step Instructions
- Blend the Oats:
- Process rolled oats in your blender until they reach a flour like consistency. This usually takes about 30 seconds on high power. The finer you blend, the less grainy your pancakes will be. I recommend pulsing a few extra times to get them as fine as possible for the fluffiest texture.
- Mix the Ingredients:
- Add the ripe banana, eggs, almond milk, vanilla extract, baking powder, cinnamon if using, and salt to the blender with the oat flour. Blend for 45 to 60 seconds until completely smooth, stopping once to scrape down the sides. Let the batter rest for 5 minutes this allows the oats to absorb some liquid and results in thicker pancakes.
- Preheat the Pan:
- Heat a non stick skillet or griddle over medium heat. The pan is ready when a few drops of water dance and sizzle when flicked onto the surface. Lightly grease with cooking spray or a small amount of coconut oil using a paper towel to spread it evenly across the surface.
- Cook the Pancakes:
- Pour about 1/4 cup of batter onto the hot skillet for each pancake, leaving space between them. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set and slightly dry. Flip gently with a thin spatula and cook another 2 minutes until golden brown and cooked through.
- Serve Warm:
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you finish cooking the remaining batter. Serve immediately topped with fresh fruit, a drizzle of maple syrup, or a dollop of Greek yogurt for extra protein.
Pin it
These pancakes became our Sunday tradition after my husband started training for a marathon. He needed something substantial yet healthy before his long runs, and these provided perfect sustained energy without weighing him down.
Batter Consistency Tips
The ideal pancake batter should ribbon off your spoon rather than drop in clumps. If your batter seems too thick after blending, add additional milk one tablespoon at a time until you reach the right consistency. Very ripe bananas will create a naturally thinner batter, while less ripe ones might require more liquid. Let the batter rest for 5 minutes before cooking this allows the oats to absorb some moisture and gives you fluffier results.
Make-Ahead Options
These oatmeal pancakes are perfect for busy mornings. Make a double batch and refrigerate extras for up to 3 days in an airtight container with parchment paper between layers. To freeze, place cooled pancakes in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag where they'll keep for up to 2 months. Reheat frozen pancakes in the toaster or microwave for 30 seconds until warmed through no defrosting needed.
Flavor Variations
Transform this basic recipe into countless variations by adding mix ins to the batter. Fold in 1/4 cup of blueberries, chocolate chips, or chopped nuts after blending for texture contrast. For different flavor profiles, try adding 1/2 teaspoon of almond extract instead of vanilla, or include 2 tablespoons of cocoa powder for chocolate pancakes adjust with extra milk if needed. My family loves the apple cinnamon version where I add 1/4 cup of finely diced apple and extra cinnamon to the mixture.
Pin it
These fluffy oatmeal pancakes make every morning special, and their versatility means I never tire of finding new ways to enjoy them!
Frequently Asked Questions
- → Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it in an airtight container in the refrigerator. The batter might thicken slightly, so you may need to add a splash of milk before cooking. Stir well before using.
- → Are these pancakes gluten-free?
These pancakes are naturally gluten-free if you use certified gluten-free rolled oats. Regular oats can sometimes have cross-contamination with wheat products, so check packaging if you have celiac disease or gluten sensitivity.
- → Can I freeze these pancakes?
Absolutely! Let them cool completely, then place in a freezer bag with parchment paper between each pancake to prevent sticking. They'll keep for up to 3 months. Reheat in a toaster, microwave, or oven until warm.
- → What can I substitute for banana?
If you don't like banana, try ½ cup of unsweetened applesauce or ¼ cup of Greek yogurt plus 1 tablespoon of maple syrup or honey. These alternatives will provide similar moisture and binding properties.
- → Why did my pancakes fall apart when flipping?
This usually happens if the pancakes aren't cooked enough on the first side before flipping. Wait until you see bubbles forming on the surface and the edges looking set. Also, make sure your pan is properly heated and greased.
- → Can I add protein powder to this recipe?
Yes, you can add 1-2 scoops of your favorite protein powder. You might need to adjust the liquid slightly by adding 1-2 extra tablespoons of milk if the batter becomes too thick.