If you don’t know what to make for breakfast, that tastes good and is both healthy and easy: these flourless oatmeal pancakes without dairy or banana are the answer. Quick and delicious this oatmeal pancake recipe makes a tasty kid-friendly healthy breakfast idea using oats, eggs and honey that is ready in about 10 minutes!
These healthy pancakes are dairy-free, made without flour, without banana and are free from added refined sugar. I used ground oats and only a few simple ingredients that I’m sure you already have in your kitchen.
Since sharing this healthy breakfast recipe a few years ago, these kid-friendly pancakes have become very rich and famous. Many have made them and loved them so much, although some say this recipe doesn’t make a lot – so double it! Now, here I am, after making these healthy pancakes 2-3 times a week for breakfast for over two years, sharing some new tips, a video and some new images for this recipe.
Oatmeal Pancake Ingredients
You really need a only a few simple ingredients for this healthy pancake recipe and you probably already have everything at home:
- Oats. To make healthy pancakes we’re using regular, old-fashioned oats, quick oats will work as well. I used organic and gluten free oats, since I want to stay away from gluten and chemicals as much as possible. Oats will be a substitute for flour in this breakfast recipe.
- Eggs. We only need one medium/large egg to make the batter. Adding an egg is important so that the pancakes don’t fall apart. I am not sure, but I think the pancake recipe will also work with chia or flax eggs.
- Honey. No refined or even coconut sugar is added to our pancakes, but we will use 1 Tbsp of honey (or maple syrup) to make them a tiny bit sweeter.
- Baking soda and baking powder to make the pancakes fluffier.
- Vanilla. Use natural vanilla extract or ground vanilla. Adds a beautiful flavor.
- Coconut oil or butter to fry the pancakes.
- Vinegar or lemon juice. I started using a splash of vinegar or lemon juice in the pancake batter over the years and I find this trick actually makes the oatmeal pancakes fluffier.
- Dairy-free milk or water. For a smoother batter and fluffier pancakes.
How To Make Oatmeal Pancakes
Once you’ve got all the ingredients on hand, you can make the oatmeal pancakes in about 10-15 minutes. Here’s what you need to do:
- Grind the oats in your food processor, nut or coffee grinder until they reach a consistency similar to flour.
- In a bowl, whisk the egg with honey or maple syrup, 2 Tbsp of water or dairy-free milk of choice and a splash of ACV or lemon juice.
- Add in the oats, baking soda, baking powder and vanilla and whisk everything together until fully combined.
- Alternatively to the three steps above – you can add all ingredients into a blender and blend until smooth.
- Heat a non-stick pan and fry the pancakes with some coconut oil or if you want butter until golden-brown. Then once bubbles start coming up and the edges look done, flip quickly and carefully.
- Serve the oat pancakes with your favorite toppings!
What To Serve With These Oatmeal Pancakes?
These pancakes are super versatile! Whether you love jam, or maple syrup or like me sometimes – need your caffeine dose for breakfast and want to drown them in dark chocolate…it all works great, because the flavor of the pancakes is quite subtle. Here are some of my favorite things to serve these oat pancakes with:
- honey or maple syrup
- fresh fruit like berries, bananas or apples
- some butter and jam
- almond or peanut butter and jam or honey
- melted dark chocolate
Oatmeal Pancake Add-Ins
Oatmeal pancakes can be very adaptable. I’ve made so many different variations for myself and my family.
You can add some banana, berries, apples, chocolate chunks, pears, cinnamon – pretty much anything you want into the batter and it’s going to work. Here are some of my favorite variations I’ve made:
You might however need to adjust the oats quantity when you do add fruit in. Remember that with these pancakes, you don’t want the batter to be runny, it should be on the thicker side
Oats Nutrition And Health Benefits
So if you’re wondering why I’m making pancakes with oats and not using regular whole grain flour: well, it’s not because they have fewer calories.
It’s because oats are one of the healthiest grains in the world.
- They contain a special kind of fiber called beta-glucan, which is a prebiotic and shown to lower cholesterol and improve your gut flora. (Wikipedia)
- Oats are also a great source of protein, B-vitamins, iron, zinc and magnesium. (source)
Plus I love their flavor and I always have oats in my pantry, whether I’m making pancakes or not. Whole grain flour? Not so much. I also find the pancakes get denser, and not enjoyable when I make them with store-bought whole grain-flour.
More Healthy Breakfast Recipes With Oats
I hope you enjoy these healthy oatmeal pancakes as much as we do and if you do like them, make sure to check out these other breakfast recipes using oats as well:
- 1/2 cup oats, ground
- 1 Tbsp honey or maple syrup
- 1 Egg
- 1 tsp vanilla
- 2 tbsp water or milk of choice
- baking soda (just a pinch)
- baking powder (just a pinch)
- butter or coconut oil (for the pan)
- ACV or lemon juice (about 1/3 tsp)
- Grind the oats using a food processor or a nut grinder into flour.
- Whisk the egg with honey and 2 Tbsp water or milk of your choice.
- Add the ground oats, baking soda, baking powder and vanilla (I used ground vanilla, but you can also use vanilla extract). Mix until you get a thicker mixture.
- Another option would be to use whole oats and blend the mixture using a hand blender or a regular blender.
- Cover the surface of a non-stick pan with coconut oil, butter or oil of your choice, heat the pan to medium (max. medium-high).
- Using a spoon or a ladle, pour the pancake mixture into the pan, forming small pancakes.
- Let the pancakes cook until bubbles come up on the surface and the edges seem cooked. Depending on the temperature this could take 1-2 minutes.
- Flip and fry until golden brown on the other side as well.
- Serve immediately with honey, maple syrup, jam, chocolate, yogurt, butter, almond butter or fresh fruit!
Update: Lately, I've been adding a Tbsp of yogurt or 1/3 tsp of vinegar and 2 Tbsp df milk to the batter and it makes the pancakes so much fluffier, try it out - you can't really taste the vinegar!
Also I got some comments that the baking soda was too much - just pinch it and add a little bit!
Amount Per Serving: Calories: 301Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 186mgSodium: 75mgCarbohydrates: 46gFiber: 4gSugar: 18gProtein: 12g
Originally published in May 2019, this blog post was updated with new tips and images in November 2022.