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Fluffy & Healthy Base Oatmeal Pancakes (No Banana Required)

A tall stack of golden brown oatmeal pancakes dusted heavily with powdered sugar.

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You can make wonderfully fluffy and satisfying oatmeal pancakes using simple ingredients. This recipe focuses on achieving a light texture for a wholesome breakfast that is ready quickly.

Ingredients

Scale
  • 1 cup rolled oats (or oat flour for finer texture)
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Butter or oil for the griddle

Instructions

  1. If using rolled oats, blend them in a blender until you create a fine oat flour. Measure out 1 cup of oat flour.
  2. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk the milk, egg, maple syrup, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine.
  5. Let the batter rest for 5 minutes. This allows the oats to absorb moisture, which helps create fluffier pancakes.
  6. Heat a griddle or large non-stick pan over medium heat. Lightly grease with butter or oil.
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  8. Cook for 2 to 3 minutes per side, until bubbles form on the surface and the edges look set. Flip and cook the second side until golden brown.
  9. Serve immediately with your favorite toppings.

Notes

  • For a gluten-free option, make sure you use certified gluten-free rolled oats.
  • If you prefer a thinner batter, add milk one tablespoon at a time until you reach your desired consistency.
  • These pancakes freeze well. Cool completely, then stack with parchment paper between layers before placing them in a freezer-safe bag. Reheat in a toaster or microwave.

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