oat pancakes

No flour? No problem! This No-Fuss Flourless Oat Pancakes recipe will be one you make even if you DID have flour — that&#x27;s how good it is!

No-Fuss Flourless Oat Pancakes Recipe

(4 1/2 ounces 128 grams) oats ((rolled or quick-cooking))

baking powder

salt

eggs*

medium (1 cup 7 1/2 ounces 214 grams) bananas, (mashed)

vanilla extract

(1 1/2 ounces 43 grams) butter, (melted)

Either using a food processor or a hand blender, process the oats until they are finely ground, similar to oat flour.

Place the ground oats, baking powder, and salt in a medium bowl. Whisk until combined.

In a separate large bowl, mash the bananas until fine. Whisk in eggs and vanilla.

Add the dry ingredients into wet and mix until combined.

Finally, add in melted butter and mix again until combined.

Heat a large skillet or non-stick pan over medium/low heat. Spoon on about 1/2 cup of batter and let cook for 2-3 minutes on each side. Repeat with the remaining batter.

Serve fresh from the pan with fruit, syrup, and even a little Irish butter on top.

Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a pan again.

These light and fluffy Oatmeal pancakes are made with buttermilk and whole wheat flour. The key to tender and light oat pancakes is grinding up the oats and cutting in cold butter to make them rise extra high!

Oatmeal Pancakes

old fashioned oats

all-purpose flour

white whole-wheat flour

baking soda

unsalted butter,

fat-free buttermilk, see substitution notes

egg, lightly beaten

avocado oil oil

Make Dry Mix

Grind oats in a food processor until it resembles the texture of coarse flour, about 45 seconds. Add flour, whole-wheat flour, baking powder, baking soda and salt and pulse to combine. Add butter, and pulse until the mixture resembles coarse meal.

Set Dry Mix Aside

Transfer the oat mixture to a large bowl, and make a well in the center.

Add Wet Mix

Whisk buttermilk and egg together in a glass measuring cup. Pour into the center of the well and gradually stir into the oat mixture.

Griddle The Pancakes

Heat non-stick skillet or griddle over medium-high heat until a bead of water sizzles and evaporates in a second. Brush some of the oil over the skillet or griddle. Ladle batter 1/3 cup at a time onto the griddle, spreading out into a circle and spacing to account for spread.

Flip the Pancakes

Cook undisturbed, until the pancake bottoms are browned, most of the bubbles have popped and the edges are starting to dry out, 2 to 3 minutes. Flip and continue cooking until the other sides are browned, 1 to 2 minutes longer. Transfer to a plate or baking sheet to keep warm. Repeat with the remaining batter in several batches, re-brushing with oil as necessary and adjusting heat to prevent scorching.

I just made them this morning and they are delicious! We didn’t have buttermilk but your substitution with white vinegar worked like a charm!

I am a recent convert to oatmeal pancakes, and I have to say, I am addicted!  They are so delicious and I love the texture. Delicious!

delicious dish exceptional and very simple! Very good!

This was so good!! Everyone at my house loved it!

Love the tip about grinding up the oats! These pancakes are just perfect!

Our favorite pancake recipe now.  We subbed oat fiber and avacado oil instead of butter.
We love your recipes. Thanks so much!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1586889399/n8u5jjuro2labmtj2z4y.mp4

This oatmeal pancake recipe is super easy to make in the blender! These healthy pancakes are perfect for busy mornings. They're whole grain and gluten-free. Recipe yields 12 pancakes, enough for 4 servings.

Blender Oatmeal Pancakes

oats oats

water

medium ripe banana (the riper, the

eggs

maple syrup

butter,

cinnamon

suggestions: almond butter or peanut butter

If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now (if not, carry on and you&#8217;ll find a stovetop alternative in step 3).

In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.

If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If your surface is not non-stick, lightly brush the cooking surface with melted butter.

Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).

Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).

Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.

Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Thanks for the recipe. I make ones very similar with almond milk instead of water. I do want to try with the butter because the recipe I use doesn’t call for it. Just a note. I have used quick oats with this recipe because I ran out of the regular and I didn’t like the texture as much. Have you noticed any difference?
These are by far the best pancakes I’ve ever made and so healthy and easy. A must try!

Hi Kate, I’m not big on eating pancakes, but these sound delish and so healthy. I’ll be making them tomorrow. Yummy 

These look great! Will steal cut oats work?

These look delicious! And healthy to boot. 

Just wanted to mention—I’ve been checking your blog regularly on my iPhone, and hadn’t seen any new recipes since your tortilla soup. It was only after I signed up for the newsletter that I realized you’d been posting recipes all month! On my phone, your homepage still shows up with no recipes more recent than that soup. (I checked it out with an iPad and I could see more recent recipes.) Not sure if it’s just a me problem but figured I would say something in case it’s impacting others and you have the ability to fix it. I wouldn’t want anyone else to miss out!

is waffle batter and pancake batter different even if only slightly?  And can this recipe be adapted?

These were great! I’ve been looking for some new breakfast ideas - so tired of my standbys - and these fit just perfectly! Hearty enough to get me to lunch and  no mid-morning sinking feeling! Thank you, we’ll be enjoying these often!

I will make again! Had to omit butter and the end result was fine. The batch made 6 for the two of us and I have leftovers because these are filling.

Hello, I wonder if I could add a sweet potato instead of banana?

Made these for my kiddos this am and they loved them!

I made these today exactly as called for in the recipe. I thought they had a really nice texture and flavor profile. The pancakes felt like a cheat meal despite being pretty healthy. My only feedback is that 1/3 cup of batter makes a pretty large pancake so if you like smaller pancakes use 1/4.

I have been making a very similar recipe for years. My sister in-law shared it with me probably 15 years ago now. My family loves it when I make them. I normally make a triple batch and freeze the left overs. I’ll share my version of the recipe. 

Blender Banana Oat Pancakes
Ingredients:
2 cups rolled oats
1 1/4 cups milk (I use almond milk)
1 ripe banana 
1/2 tsp cinnamon 
1 Tabl maple syrup 
1/2 tsp salt
1 tsp vanilla 
2 tsp baking powder 
1 egg

Directions:
Blend all ingredients in blender until smooth.
Let stand 10 minutes to thicken batter.
Then cook on greased skillet.

Made these for breakfast this morning and they were delicious! I had no doubt since I haven’t found a single one of your recipes I haven’t loved :) My toddler loved them, too. We enjoyed them plain since they had great flavor from the banana and maple syrup. Thank you for another great &amp; easy recipe, Kate!

I had been looking for a way to use up "creamy buckwheat cereal" that I did not like, so I subbed the oatmeal with buckwheat.  Made with 1% milk and canola oil instead of butter.  These came out very fluffy, light, and delicious.

Trying to eat and change lifestyle. Love blueberry pancakes, with lots of syrup. Saw this recipe and gave it a try. Blown away. They where delicious. What an amazing option to buttermilk pancakes. Thank you so much for sharing this. Look forward to more.

Hi! I halved the recipe and got around 4 small-med sized pancakes. Really enjoyed these! Thank you! Super easy and quick to make as well!

First of all these were ridiculously easy! Wow, is all I can say, I just made these and they are to die for! I made them with water like you said and I wouldn’t change a thing! The flavor is amazing, they are super filling and they taste better than regular pancakes! New staple in my house! Thank you!!!!

These are amazing!!! Made half plain and half w bluebs....my new favorite pancake recipe...sorry Martha!

Very tasty and easy to make. My husband who is extremely picky had one complaint - I didn't make enough  :-)

These were the tastiest pancakes I have every had.  I was skeptical that it only used oatmeal but they worked out beautifully and don't feel heavy in my gut.  Thank you for your clear instructions and the "why" behind many of the steps that may seem unusual.

These Vegan Lemon Poppyseed Pancakes are made in a few minutes in the blender with minimal ingredients - all gluten-free and dairy-free! These oat-based pancakes are lemony, loaded with flavor, and so easy to make.

Vegan Lemon Poppyseed Pancakes

almond milk

lemon juice

Bob’s Red Mill gluten-free rolled oats

applesauce banana

poppy seeds

In a blender, combine the almond milk, lemon juice &amp; zest, oats, applesauce or banana, maple syrup, baking powder, kosher salt, and vanilla.

Blend for 30 seconds until the oats are broken down and smooth. Stir in the poppy seeds. Let the batter stand for 5 minutes to thicken up while you heat the skillet or griddle pan.

While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if needed. If you’re using a griddle or large pan, you can do more than one at a time.

Serve warm, with yogurt, lemon curd, maple syrup, fruit, and/or nut butter!

If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

I made the pancakes and they were great! Thanks for the recipe! 

I made these the other day and they were super fluffy and delicious! I put blueberries on top and tried some with lemon curd and the rest with just maple syrup - both options were great! I will be making these again for sure.

These are absolutely fabulous, our new favorite!! ❤️

So delicious. One of the best GF pancake recipes that I have tried.....and I have tried many! BONUS, they are super simple to make. Rachel you are great at what you do. Please keep doing it!!

I made these and they were great. I made some changes because I’m always tempted to experiment!  I also wanted a higher protein and fat content. In place of the second cup of oat flour, I used a combination of coconut flour, hemp flour, almond flour, and buckwheat flour. I used small quick-cooking oats and just mixed it by hand. I swapped coconut sugar for the maple syrup, and added some coconut yogurt, and about 1/3 cup of GF sourdough discard. I’m not vegan, so I added two eggs as well. Plus about a cup of blueberries to the batter at the end. They were fluffy and delicious! Thanks so much for all your recipes! They are stellar! 

Fluffy oatmeal banana pancakes are healthy, naturally sweet, and easy to whip up with ingredients you probably already have in your kitchen!

Oatmeal Banana Pancakes

bananas

yogurt of choice

oats

tsp baking soda

butter/coconut oil

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Add all the ingredients to a high powered blender (minus butter/oil).

Blend on high until you have a smooth batter. Allow the batter to sit for 3 - 5 minutes.

Meanwhile, heat a pan over medium low heat. Add butter/cooking oil.

Once melted, pour 2 -3 tablespoons of batter onto the pan for each pancake.

Cook for 2 - 3 minutes until bubbles start to form, then flip and cook another 1 - 2 minutes.

Repeat until all the batter has been used.

Serve warm with your favorite pancake toppings!

These  pancakes are great for breakfast, dessert or a snack. You can feel good about eating it as it has lots of nutrients that will keep you full. Serve it with sugar free sauce (see the video above), Greek yogurt and some sugar free syrup.

Healthy Apple Pancakes

old fashioned oats (ground) or oat flour (82 g)

tbs egg whites (46 g)

sugar free vanilla yogurt (chobani) (225 g/8 oz)

oz apple (1 large) (225 g)

tsp vanilla extract

tsp baking powder

lemon

Prepare dry ingredients by grinding oats in a food processor. Alternatively, you can buy oat flour. Add baking powder.

Prepare wet ingredients. In a large bowl, crack 2 eggs and add 3 table spoons of egg whites.

Add sugar free vanilla yogurt, lemon zest and vanilla extract. Mix well.

Add dry ingredients to wet ingredients and mix until combined.

Grate one large apple (about 9 ounces)

Mix all ingredients

Preheat a large non stick pan on a medium high heat. Make sure the heat is not to high - the pancakes can burn quickly when the heat is too high.

There is no need to use any butter or oil - they won&#39;t stick to a non stick pan (unless it is scratched or burnt).

Apply pancake batter to a heated pan. It takes about 2 - 3 minutes per side. When you start seeing that the edges start setting and little bubbles form on top of the pancakes, they are ready to be flipped.

Fluffy healthy oatmeal pancakes made with whole oats for a delicious, healthy breakfast! These tasty pancakes are easy to customize to your heart&#x27;s delight!

Oatmeal Protein Pancakes

Tbsp protein powder of choice (optional*)

tsp ground cinnamon (optional)

sea salt

egg whites (⅓ cup**)

milk of choice***

Tbsp pure maple syrup****

chocolate chips

pecans

Transfer the rolled oats to a high-powered blender or a food processor and blend on high speed for 30 seconds, or until a flour forms.

Add the protein powder, baking powder, ground cinnamon and sea salt and blend to combine (dry ingredients).

Transfer the rest of the wet ingredients (eggs, egg whites and milk of choice) to the blender and blend on medium speed until everything is combined.

Allow the batter to sit for 10 minutes. It will thicken substantially during this time.

Heat a large nonstick skillet (or electric griddle) over medium heat and add enough avocado oil (or melted butter or coconut oil) to generously coat the surface. Once the skillet has heated up for a few minutes, pour batter onto the hot surface, making any size pancakes you like.

If desired, sprinkle the batter with chocolate chips, blueberries or chopped nuts.

Cook the pancakes until it appears as though the sides have firmed up, about 2-3 minutes, then flip and continue cooking another 1 to 3 minutes or until the pancakes are cooked through. The pancakes should be slightly golden brown on each side. If they are too light in color, increase the heat to medium-high heat. If you find the pancakes are getting too dark too quickly, decrease to medium-low heat.

Repeat for the remaining batter. If you&#x27;d like, you can keep the finished pancakes on a baking sheet in the oven (set it to its lowest temperature setting) until you&#x27;re ready to serve the whole family.

Serve pancakes with your favorite toppings such as butter, pure maple syrup, almond butter (or nut or seed butter of choice), fresh fruit such as bananas, fresh berries, etc. My favorite way of eating these is spreading both butter and Nuttzo on the pancakes and adding a small drizzle of maple syrup or honey.

Have tried so many oat pancake recipes and finally found “the one”. This recipe made pancakes that were light and not doughy/gummy. I used oat flour as I had some and no protein powder. Delicious!  Thank you.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680792791/soli5sbvfufy1dhcjejo.mp4

Oatmeal Protein Pancakes are full of complex carbohydrates, fiber, and protein for a balanced breakfast. Delicious enough for weekend breakfasts and healthy enough for enjoying daily.

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Top 7 oat pancakes recipes from across the web

The most viewed oat pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Fuss Flourless Oat Pancakes Reci...

Oatmeal Pancakes

Blender Oatmeal Pancakes

Vegan Lemon Poppyseed Pancakes

Oatmeal Banana Pancakes

Healthy Apple Pancakes

Oatmeal Protein Pancakes

The most viewed oat pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine