Healthy Oatmeal Pancakes

These healthy oatmeal pancakes are light, fluffy, and made with just 3 ingredients! No eggs and no flour needed, they are perfect for a wholesome and filling breakfast! 

The Best Healthy Pancakes

You may remember that I’ve already shared a few wholesome pancake recipes on here like these coconut flour ones and these almond flour ones, but none have been as easy as these. 

That said, there are a couple of ways to make the batter. 

The quickest way to do so is to blend everything up together in a food processor or high speed blender. However, if you don’t have either of those, you can use a mixing bowl. 

Now, no flour and no eggs are needed, but you’d never tell. All you need is 3 simple and healthy ingredients and you are rewarded with a pancake breakfast. 

These have the best texture too: light, thick, and perfectly fluffy. They are pleasantly sweet, without being overpowering- This is PERFECT to add your favorite toppings or some sugar free syrup. 

Oh, and if you are after some other healthy breakfast recipes, you’ll enjoy breakfast cookies or an oatmeal smoothie. 

Ingredients needed

This is a ridiculously short ingredient list for this pancake recipe. If you’ve made any of my healthy breakfast recipes before, you probably have everything on hand right now! Here is what you’ll need: 

• Rolled oats– Also known as old fashioned oats. Be sure to use certified gluten free oats, if needed. 
• Banana– The riper the bananas are, the sweeter your pancakes will be. Avoid using frozen bananas, as it can break down in the blender, and add extra liquid. 
• Milk of choice– I used unsweetened almond milk, but any milk works. 

How to make healthy oatmeal pancakes?

This really has to be one of the easiest pancakes to make. The total hands on time is less than 5 minutes, and you follow a simple 3-step process. 

Step 1- Make the batter

Start by adding all your ingredients into a high speed blender or food processor and pulse until a smooth batter remains. You wan the batter to be smooth. 

Step 2- Rest the batter

Let the batter sit for several minutes, for the oats to soak up the smooth banana and milk. This will ensure the pancakes aren’t thin or brittle. 

Step 3- Cook the pancakes

Now, heat up a non-stick pan coated with cooking spray. Once the pan is hot, add 1/4 cup portions of the pancake batter. Cover the pan and cook for 2-3 minutes, before flipping and cooking for a further two minutes. Repeat the process until all the batter is used up. Serve immediately.

Tips to make the best recipe

• For thick and fluffy pancakes every single time, be sure to cover the pan. This traps the heat and helps the pancakes puff up and maintain their height.
• Double or triple the recipe if you’d like this to be part of a breakfast meal prep. 
• For a wheat free alternative, you can swap out the oats for quinoa flakes or buckwheat flakes. 

Flavor variations

While these pancakes taste delicious on their own, jazz it up by changing up the flavors.

• Chocolate chip– Add 1/4 cup of sugar free chocolate chips into the batter. 
• Blueberry– Fold through 1/2 cup fresh or frozen blueberries into the batter.
• Apple cinnamon– Add 1/4 cup chopped apple and 1 teaspoon cinnamon. 
• Peanut butter– Fold through two tablespoons of peanut butter and drizzle extra on top. 
• Double chocolate– Add two tablespoons of cocoa powder and 1/4 cup sugar free chocolate chips. 

Storing and freezing instructions

• To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week. 
• To freeze: Place pancakes in ziplock bags and store them in the freezer for up to 6 months. 
• Reheating pancakes: Microwave cold pancakes for 30 seconds, or reheat on a non-stick pan. 

More pancake recipes to try

• Keto pancakes
• Vegan protein pancakes
• Banana pancakes
• Vegan almond flour pancakes
• 2 Ingredient pancakes

Frequently Asked Questions

Healthy Oatmeal Pancakes With 3 Ingredients | The Best Healthy Pancakes

These healthy oatmeal pancakes are thick, fluffy, and made with 3 ingredients! No eggs and no flour needed, they take minutes to make!

5 from 523 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 2 minutes

Cook Time: 2 minutes

Total Time: 4 minutes

Servings: 4 servings

Calories: 155kcal

Author: Arman

Ingredients

• 1 1/2 cups rolled oats gluten free, if needed
• 1 large banana overripe
• 1 cup + 2 tablespoons milk of choice I used unsweetened almond milk

Instructions

• In a high speed blender, add all your ingredients and blend very well, until a smooth batter remains. Let the batter sit for 5 minutes, to thicken.
• Grease a non-stick pan and heat on medium. Once hot, add scant 1/4 cup portions of pancake batter and cover the pan. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer to a large plate. Repeat the process until all the pancake batter is used up.
• Serve immediately with your favorite toppings.

Notes

TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week. 

TO FREEZE: Place pancakes in ziplock bags and store them in the freezer for up to 6 months. 

TO REHEAT: Microwave cold pancakes for 30 seconds, or reheat on a non-stick pan. 

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Sodium: 89mg | Potassium: 232mg | Fiber: 4g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg | NET CARBS: 25g

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