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Fluffy Oatmeal Pancakes Without Banana

Delightfully fluffy pancakes made without bananas, featuring rolled oats for a wholesome breakfast option.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Can use commercially available oat flour.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup milk (or non-dairy milk) Almond, soy, or oat milk can be used.
  • 1 pc egg Can substitute with ground flaxseed for a vegan option.
  • 2 tbsp sugar or sweetener
  • 1 tsp vanilla extract
Other
  • as needed Butter or oil for cooking

Method
 

Preparation
  1. Blend rolled oats in a food processor until they reach a fine flour consistency.
  2. In a separate bowl, mix together the milk, egg, sugar, and vanilla extract until well combined.
  3. In another bowl, whisk together the oat flour, baking powder, baking soda, and salt.
  4. Gradually add the wet ingredients to the dry ingredients, combining gently until just blended. Avoid over-mixing.
Cooking
  1. Heat a skillet over medium heat and melt a bit of butter or oil.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface.
  3. Flip and cook for another 2-3 minutes until golden brown.
  4. Stack them up and serve warm with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a toaster or skillet.