Oatmeal Pancakes (Without Banana) Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Oatmeal Pancakes (Without Banana) blend rolled oats soaked in milk with eggs and baking powder for fluffy hearty flapjacks packed with fiber that taste like breakfast cookies.

Ready in 20 minutes, they serve 4 with nutty oat flavor and perfect golden edges.

Why This Recipe Works

Soaked oats soften naturally eliminating gumminess. Oat flour creates tender crumb without wheat heaviness. Eggs provide lift and richness. Cinnamon amplifies oat essence. Resting batter allows gluten relaxation for thick pancakes.

Ingredients & Prep

Pancakes:

• 1 cup rolled oats
• 1 cup milk (dairy or plant)
• 2 eggs
• ⅔ cup oat flour
• 2 tsp baking powder
• 1 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp salt
• 1 tsp vanilla

Optional Mix-ins:

• ⅓ cup chopped pecans or walnuts

Step-by-Step Instructions

1. Combine oats + milk; rest 10 minutes to soften.
2. Whisk in eggs, maple syrup, vanilla.
3. Stir in oat flour, baking powder, cinnamon, salt until just combined. Fold nuts if using. Rest 5 minutes.
4. Heat nonstick skillet medium; lightly oil. Scoop ¼ cup batter.
5. Cook until bubbles form and edges dry (2-3 minutes). Flip; cook 2 minutes golden. Keep warm.

Flavor Variations

Storage Tips

Fridge airtight 3 days; freeze stacks with parchment 2 months.

FAQs

Dense pancakes?
Don’t overmix; rest batter fully.

Sticking?
Hot pan + oil; oat batter needs higher heat.

Vegan?
Flax eggs + plant milk.

Conclusion

Oatmeal Pancakes (Without Banana) hearty-hugs mornings fluffy perfection.

Oatmeal Pancakes (Without Banana) Recipe

Print Recipe

These Oatmeal Pancakes (Without Banana) are thick, fluffy blender pancakes made with hearty oats instead of flour. They’re naturally sweetened, packed with fiber and protein, and perfect for a cozy, satisfying breakfast any day.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Pancakes:
• 1½ cups (135 g) rolled oats
• 1 cup (240 ml) milk of choice (dairy, oat, or almond)
• 2 large eggs
• 2 tbsp melted butter or neutral oil
• 2–3 tbsp maple syrup or sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp fine salt
• 1 tsp vanilla extract
• For cooking:
• Butter or oil for the pan
• To serve:
• Maple syrup
• Fresh berries or sliced fruit
• Greek yogurt (optional)

Instructions

• 1. Add the rolled oats to a blender and blend on high until they turn into a fine oat flour.
• 2. Pour in the milk, eggs, melted butter or oil, maple syrup, baking powder, baking soda, cinnamon, salt, and vanilla. Blend just until you have a smooth, pourable batter, scraping down the sides if needed. Let the batter rest 5 minutes to thicken slightly.
• 3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
• 4. Pour the batter into the pan in small rounds, about ¼ cup per pancake. Cook until bubbles form on the surface and the edges look set, 2–3 minutes, then flip and cook another 1–2 minutes until golden and cooked through.
• 5. Adjust the heat as needed so the pancakes brown slowly and cook through without burning. Repeat with remaining batter, greasing the pan between batches as needed.
• 6. Serve warm with maple syrup, fresh berries, and a dollop of Greek yogurt if you like.

Notes

• Blending the oats into flour gives the pancakes a fluffy texture without any wheat flour.
• Letting the batter rest a few minutes thickens it as the oats hydrate, which helps the pancakes hold their shape.
• Use a medium heat so the pancakes cook through before the outside gets too dark.
• For extra protein, swap some milk for Greek yogurt or add a scoop of vanilla protein powder, thinning the batter with a splash more milk if needed.
• Leftover pancakes freeze well; reheat in a toaster or skillet for a quick breakfast.

Nutrition

• Serving Size: 2 pancakes
• Calories: 260
• Sugar: 7g
• Sodium: 260mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 95mg

Keywords: oatmeal pancakes without banana, blender oat pancakes, healthy oat pancakes