Healthy Oatmeal Pancakes

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

Healthy Oatmeal Pancakes

When it comes to healthy pancake recipes, our favorites to make are blueberry pancakes, almond flour pancakes, and these healthy oat pancakes.

It’s no secret that breakfast is my favorite meal. I’ve never been the kind of person who would skip or forget breakfast. It’s the one non-negotiable in my day to day routine, as I’m the kind of person who cannot concentrate or get anything done without something in my stomach. While I typically enjoy a smoothie or a bowl of oatmeal, I’ve recently been loving oat pancakes. 

I’ve been meaning to share an oatmeal pancake recipe for quite some time. It’s one of the easiest, quickest, and most satisfying breakfasts, and needs just 3 ingredients. For such a decadent looking recipe, I love how filling and healthy they are! 

Now, no flour and no eggs are needed, but you’d never tell. The texture is 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. 

I had some friends over for brunch the other day and NO ONE believed me when I told them that no white flour was used- They thought these tasted like real deal pancakes, if not better!

How do you make healthy oatmeal pancakes?

The Ingredients

• 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 can be used. 

The Instructions

Start by adding all your ingredients into a high speed blender or food processor and pulse until a smooth batter remains. Let the batter sit for several minutes, for the oats to soak up the smooth banana and milk.

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 oatmeal pancakes

• 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 2 tablespoons of peanut butter and drizzle extra on top. 
• Double chocolate– Add 2 tablespoons of cocoa powder and 1/4 cup sugar free chocolate chips. 

Storing and freezing oat pancakes

• 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 healthy breakfast recipes to try

• Overnight oats
• Breakfast cookies
• Breakfast bars
• Blueberry baked oatmeal
• Almond flour waffles

Healthy Oatmeal Pancakes

These thick and fluffy pancakes are made with no flour and no eggs, you'd never believe them to be healthy! 3 ingredients and ready in minutes!

5 from 136 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 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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