3-Ingredient Oatmeal Pancake Recipe (No Banana)
Hearty, filling oatmeal pancakes are easy to make and easy to eat. Enjoy these healthy pancakes for breakfast!
These hearty pancakes are packed with protein, fiber, and good fats. They’re filling, gluten-free (as long as you use gluten-free oats), and super easy to make. It’s a recipe you can feel good about serving to your whole family.
I love this simple recipe becaus ie it allows me to serve a delicious breakfast with no added sugar on bus mornings. It’s perfect for showing off the natural sweetness of berries, bananas, or whatever topping you decide to add. This just proves that a healthy breakfast don’t have to taste sad!
What’s in 3-ingredient oatmeal pancakes?
These pancakes use minimal ingredients to make a hearty pancake perfect for keeping you full!
- Oatmeal: You can use quick oats or old-fashioned rolled oats. Quick oats tend to blend better into the batter, but if you like the texture, rolled oats are also delicious! You can also just buy store-bought oat flour, and then skip the grinding step.
- Eggs: These give structure to the pancakes. You can sub them for 1 mashed banana, 1/2 cup applesauce, or 1/2 cup pumpkin puree.
- Milk: This adds some fat and moisture to the pancakes. You can sub this for greek yogurt in a 1:1 ratio. You can also use plant milks like almond milk or soy milk.
Making easy oatmeal pancakes
Step 1 | Grind the Oats
Start by placing your oatmeal in a high-speed blender or food processor. Grind the oats until you get your own oat flour. The longer you grind the oats, the finer the bits will be in the pancakes. I like some oatmeal bits in mine!
Step 2 | Mix the Batter
Next, pour your ground oats into a mixing bowl. Add the milk and eggs, then stir until you get a thick pancake batter.
Step 3 | Cook the Pancakes
Use a nonstick pan or pancake griddle, or spray your skillet/griddle with cooking spray. Pour about 1/3 cup batter onto griddle/skillet preheated to medium-high heat. Cook the pancakes for 2-3 minutes each side, or until each side is golden brown.
Step 4 | Enjoy!
These pancakes are best eaten fresh and warm with your favorite toppings. They taste great with a spoonful of peanut butter and topped with fresh berries or fresh fruit. For a less-healthy (but also super delicious option), you can top theme with chocolate chips, or the standard butter with a drizzle of maple syrup!
FAQs
This depends on the size of your pancakes. Typically, the recipe will make about 6-8 medium-sized pancakes.
Absolutely! Add extras like cinnamon, vanilla extract, honey, or mashed banana for flavor. For texture, mix in berries, chocolate chips, or chopped nuts.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster, skillet, or microwave.
Yes! Allow the pancakes to cool completely, stack them with parchment paper in between, and store in a freezer bag. Reheat in a toaster oven or skillet when ready to eat.
Ingredients
- 1 1/4 cups oatmeal
- 2 eggs
- 1 cup milk
Instructions
- In a blender or food processor, grind oats into oat flour.
- Add ground oats to mixing bowl, then add milk and eggs. Mix to create a thick pancake batter.
- Heat a non-stick pan to medium-high heat. Pour approximately 1/3 cup batter into pan.
- Allow pancakes to cook 2-3 minutes per side, or until golden brown.
