Fluffy Oatmeal Pancakes Without Banana
Make light, tender, and wholesome oatmeal pancakes from scratch. This easy recipe uses oat flour for a fluffy texture, perfect for a quick, hearty breakfast or brunch.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 6 to 8 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup rolled oats (or oat flour)
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon melted butter or oil, plus more for the griddle
Instructions
- If using rolled oats, process them in a blender or food processor until they form a fine flour. Measure out 1 cup of oat flour.
- In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- In a separate small bowl, whisk together the milk, egg, and maple syrup.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For gluten-free pancakes, ensure you use certified gluten-free rolled oats.
- If you prefer a thinner batter, add 1 to 2 extra tablespoons of milk.
- For an extra boost of nutrition, add 1 tablespoon of ground flaxseed to the dry ingredients.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5
- Sodium: 180
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 9
- Cholesterol: 55