This easy, healthy oat pancake recipe is quick to prepare and delicious, packed with protein and fiber from the oats. The best part? There’s no added sugar or flour, making it a guilt-free option for a nutritious breakfast or snack. Follow the simple instructions below for light, fluffy pancakes.
Ingredients:
- 2 cups oatmeal (220g)
- 1/2 tsp salt (3g)
- 4 eggs
- 1 cup warm milk (250 ml)
- 3 1/2 tbsp butter, melted (50g)
- 1 tbsp vanilla extract (or vanillin)
- 1 cup water (250 ml)
Instructions:
1. Prepare the Oatmeal Base:
- Blend the Oats: Start by blending the oatmeal into a fine oat flour consistency using a food processor, blender, or coffee grinder. This step helps to create a smoother batter for your pancakes. The oats will break down and form a fine powder that acts as your “flour.”
- Optional: If you don’t have a blender, you can use whole oats, but the texture of the pancakes will be more rustic with some bite.
2. Make the Pancake Batter:
- In a large mixing bowl, combine the oat flour with 1/2 tsp of salt.
- Crack the 4 eggs into the bowl and whisk well to combine.
- Add the 1 cup warm milk (250 ml) and 1 cup water (250 ml) to the bowl. Stir until the mixture becomes smooth and all the ingredients are fully incorporated.
- Mix in the 3 1/2 tbsp melted butter (50g) and 1 tbsp vanilla extract (or vanillin) to the batter. The butter adds richness, and the vanilla enhances the flavor. Stir everything together until the batter has a smooth and slightly pourable consistency.
3. Heat the Griddle or Pan:
- Heat a non-stick skillet or griddle over medium heat. For best results, grease it lightly with a small amount of butter or cooking spray to prevent sticking.
- Test the pan temperature by sprinkling a few drops of water on it. If the water dances or sizzles, the pan is ready.
4. Cook the Pancakes:
- Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Use the back of a spoon to gently spread the batter into a round shape.
- Cook the pancake for about 2-3 minutes until bubbles start forming on the surface. You’ll also notice the edges beginning to set.
- Flip the pancake using a spatula and cook for another 1-2 minutes on the other side until golden brown and cooked through.
- Repeat the process with the remaining batter, adjusting the heat if necessary to avoid burning the pancakes.
5. Serving Suggestions:
- Stack the pancakes on a plate and serve immediately while they’re warm and fluffy.
- Toppings: You can top these pancakes with fresh fruit (such as bananas, berries, or apples), a drizzle of honey or maple syrup (if you prefer a bit of sweetness), or even a dollop of Greek yogurt for added creaminess. A sprinkle of cinnamon or nuts would add an extra touch of flavor and texture.
6. Enjoy:
- These pancakes are nutritious, filling, and perfect for breakfast or brunch. The oats provide fiber and energy, while the eggs give you a good source of protein. They’re quick to make and sure to satisfy your hunger without the need for added sugar or flour.
Tips & Variations:
- Add-ins: If you like a bit of variation, you can add some ground cinnamon, nutmeg, or a handful of your favorite nuts or chocolate chips to the batter before cooking.
- Dairy-Free Version: For a dairy-free version, use almond milk or any plant-based milk in place of the regular milk and use dairy-free butter or coconut oil instead of regular butter.
- Vegan Version: Replace the eggs with a flax egg or chia egg (1 tbsp ground flax or chia seeds mixed with 3 tbsp water, let sit for 5 minutes) and use plant-based butter or oil.
This healthy oat pancake recipe is a great alternative to traditional pancakes, offering the same comfort and deliciousness without any sugar or refined flour. Enjoy!