Fluffy Flourless Vanilla Oatmeal Pancakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups rolled oats
02 -
1 ripe banana
03 -
2 eggs
04 -
1 cup unsweetened almond milk (or any milk of choice)
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon baking powder
07 -
½ teaspoon cinnamon (optional)
08 -
1 pinch of salt
→ For Cooking
09 -
Cooking spray or coconut oil (for greasing the pan)
→ Toppings
10 -
Maple syrup or honey, for serving
11 -
Fresh fruits or nuts, for topping (optional)
# Instructions:
01 -
In a blender, combine the rolled oats and blend them until they reach a flour-like consistency. This should only take about 30 seconds.
02 -
Add the ripe banana, eggs, almond milk, vanilla extract, baking powder, cinnamon (if using), and salt into the blender with the oat flour. Blend again until smooth and well combined, scraping down the sides if necessary.
03 -
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little coconut oil.
04 -
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown.
05 -
Remove from the skillet and keep warm in a low oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup, fresh fruits, or nuts according to your preference.
# Notes:
01 -
These pancakes are gluten-free when made with certified gluten-free oats.
02 -
For fluffier pancakes, let the batter rest for 5 minutes before cooking.