Create wonderfully fluffy and satisfying oatmeal pancakes that serve as a wholesome start to your day. This recipe is quick to make and includes an option for those who prefer no banana.
Author:Cat
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:6 servings 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup rolled oats (quick or old-fashioned)
1 cup milk (dairy or non-dairy)
2 large eggs
1 teaspoon baking powder
1 tablespoon maple syrup or sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon melted butter or oil, plus more for the griddle
Optional: 1/2 teaspoon cinnamon or 1 tablespoon ground flaxseed
Instructions
Place the rolled oats and milk into a blender. Blend until the mixture is smooth and resembles a thin batter, about 30 seconds. Let the batter rest for 5 minutes to thicken slightly.
Add the eggs, baking powder, maple syrup, vanilla extract, salt, and any optional additions (cinnamon or flaxseed) to the blender. Blend briefly until just combined. Do not overmix.
Heat a lightly oiled griddle or non-stick pan over medium heat. Brush the surface with melted butter or oil.
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or oil to the griddle as needed.
Serve your fluffy oatmeal pancakes immediately with your favorite toppings.
Notes
For a flourless option without banana, ensure you use fine oat flour instead of whole rolled oats in the initial blending step, or simply blend the oats longer until they reach a flour consistency.
To make these Banana Oatmeal Pancakes, substitute one ripe, mashed banana for the maple syrup and vanilla extract.
For a richer flavor, use whole milk or buttermilk.
This recipe yields light, tender pancakes perfect for a weekend breakfast or quick weekday meal.