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Fluffy Oatmeal Pancakes Without Banana | Healthy Breakfast

Delightfully fluffy pancakes made with rolled oats and wholesome ingredients, perfect for a nutritious start to your day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Use old-fashioned rolled oats; ensure they’re gluten-free if needed.
  • 1/2 cup all-purpose flour Substitute half with whole wheat flour for a nuttier flavor.
  • 2 tablespoons sugar Coconut sugar or maple syrup can be used as healthier replacements.
  • 2 teaspoons baking powder Ensure it is fresh for the best fluffiness.
  • 1/2 teaspoon salt A pinch can enhance sweetness.
Wet Ingredients
  • 1 cup milk Use dairy or plant-based for a dairy-free option; ensure at room temperature.
  • 1 large egg Use room temperature for better mixing.
  • 2 tablespoons melted butter or coconut oil Use grass-fed butter for flavor or coconut oil for dairy-free.

Method
 

Preparation
  1. In a blender or food processor, pulse the rolled oats until they resemble fine flour.
  2. In a large bowl, whisk together the ground oats, flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Preheat a non-stick skillet over medium heat and lightly coat with oil or butter.
Cooking
  1. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface for about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
  2. Serve warm with your favorite toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Customize with optional add-ins like chocolate chips or fresh fruit.