Blend the Oats:
Place the rolled oats in a blender or food processor and pulse until they form a fine flour-like consistency.
Mix Dry Ingredients:
In a large bowl, combine the blended oats, all-purpose flour, baking powder, salt, and cinnamon. Mix well.
Prepare the Wet Ingredients:
In a separate bowl, whisk the eggs, milk, mashed banana (if using), honey or maple syrup, and vanilla extract until smooth.
Combine the Mixtures:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Let the batter rest for 5 minutes to thicken slightly.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
Flip and cook the other side for another 2 minutes, or until golden brown.
Serve:
Stack the pancakes on a plate and serve warm with your favorite toppings.
Serving Suggestions
Top with fresh berries, sliced bananas, and a drizzle of honey or maple syrup.
Add a dollop of Greek yogurt and sprinkle with granola for extra crunch.
Spread with nut butter and top with a sprinkle of chia seeds.
Serve with a side of scrambled eggs or turkey bacon for a hearty meal.
Dust with powdered sugar and serve with a lemon wedge for a fresh twist.
Cooking Tips
Letting the batter rest allows the oats to absorb the liquid, making the pancakes fluffier.
Use a non-stick skillet or griddle to prevent sticking and ensure even cooking.
Adjust the thickness of the batter with a splash of milk if it becomes too thick.
Add mix-ins like chocolate chips, chopped nuts, or raisins for variety.
For gluten-free pancakes, use certified gluten-free oats and replace the flour with almond or oat flour.
Nutritional Benefits
Oats: High in fiber, support heart health, and keep you full longer.
Eggs: Provide protein and essential vitamins.
Banana: Adds natural sweetness and potassium.
Dietary Information
Vegetarian
Can be made gluten-free by using gluten-free oats and flour alternatives
Dairy-free if using plant-based milk
Nutritional Facts (Per Pancake, Approx.):
Calories: 90
Protein: 4g
Carbohydrates: 12g
Fat: 3g
Fiber: 2g
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave.
Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag. Reheat in a toaster or oven.
Why You’ll Love This Recipe
Healthy, filling, and naturally sweetened.
Easy to make with simple pantry ingredients.
Great for meal prep and freezer-friendly.
Customizable with your favorite toppings or mix-ins.
Conclusion
Oatmeal Pancakes are a perfect way to enjoy a healthy and satisfying breakfast. They’re simple to prepare, customizable, and packed with nutrients to fuel your day. Make a batch today for a delicious, family-friendly meal!
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, quick oats work well, but avoid instant oats for better texture.
What can I use instead of banana?
Replace banana with 2 tablespoons of applesauce or omit it altogether and add an extra tablespoon of honey or maple syrup.
Can I make the batter ahead of time?
Yes, prepare the batter and refrigerate it for up to 12 hours. Stir before using, as it may thicken.
How do I make these vegan?
Use flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) and plant-based milk.
Can I add protein powder to the batter?
Absolutely! Add 1 scoop of protein powder, but adjust the liquid to maintain the right consistency.
What milk works best?
Any milk, including almond, soy, or coconut milk, works well.
Can I make them thinner?
Add a little more milk to the batter for thinner pancakes.
What toppings go best?
Fresh fruit, nut butter, honey, maple syrup, or even a sprinkle of cinnamon are great options.
Why are my pancakes dense?
Overmixing can lead to dense pancakes. Stir just until the ingredients are combined.
How do I reheat frozen pancakes?
Pop them in a toaster or heat in the oven at 180°C (350°F) for 5–7 minutes.
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