Oatmeal Pancakes (Without Banana)

Imagine the warm, comforting aroma of freshly made pancakes wafting through your kitchen, transforming your morning into a cozy retreat. These Oatmeal Pancakes (Without Banana) come together in just 15 minutes and offer a hearty, satisfying meal without any of the mushy banana texture. They hold together beautifully and have a delightful, chewy texture thanks to the oats.

This recipe is perfect for anyone looking for a quick, healthy breakfast option. They’re great for busy weekday mornings or relaxed weekend brunches. If you have leftovers, they’ll keep well in the fridge for a couple of days.

Why You’ll Love This Recipe

• These pancakes are simple to prepare, taking only 15 minutes from start to finish.
• Oats give them a unique chewy texture that sets them apart from traditional pancakes.
• They can be personalized with your favorite toppings for variety.
• With no bananas, they appeal to those who prefer a less sweet pancake option.

What You’ll Need

You’ll need just a few simple ingredients to create these delicious pancakes.

For the Pancake Batter

• 1/2 cup oats, ground
• 1 egg
• 2 1/2 tbsp yogurt
• 1 tsp vanilla extract
• 1 tbsp honey
• Pinch of baking soda

For Cooking

• 1 tsp coconut oil or butter, for greasing the pan

Use Greek yogurt for a richer flavor.

Substitutions & Swaps

• Use almond yogurt for a dairy-free version.
• Maple syrup can substitute honey.
• Any neutral oil can replace coconut oil.
• For a gluten-free variant, use certified gluten-free oats.

How to Make It

Follow these steps to whip up a batch of fluffy oatmeal pancakes.

Grind the oats

Grind the oats using a nut grinder or a food processor until they resemble a fine flour.

Mix the wet ingredients

In a small bowl, mix the egg with the yogurt, vanilla extract, and honey until well combined.

Combine the batter

Add the ground oats and a pinch of baking soda to the wet mixture; stir until fully combined.

Preheat the pan

Preheat a non-stick pan over low to medium heat and coat the surface with coconut oil or butter.

Cook the pancakes

Using a big spoon or ladle, pour small amounts of batter onto the pan, leaving space between each pancake for flipping.

Flip and finish cooking

When the edges look set and bubbles form on the surface, carefully flip the pancakes. Cook the other side until golden brown.

Serve immediately

Enjoy the pancakes fresh off the pan, topped with your favorites!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, they freeze well for up to a month.
Reheat: Microwave for 30-60 seconds or toast.

Tips for Best Results

• Ensure oats are finely ground for the best texture.
• Don’t rush flipping; wait for bubbles to form.
• Adjust the heat as necessary to avoid burning pancakes.
• Use a non-stick pan for easy flipping and fewer calories.

Serving Suggestions

• Serve with fresh fruit and a drizzle of maple syrup.
• Top with yogurt and nuts for a protein boost.
• Enjoy with a dollop of nut butter for added richness.