If you don’t know what to eat for breakfast, because you want something that is both healthy and tasty: these oatmeal pancakes are the answer. Easy and delicious, you can make them in around 10 minutes! These healthy oat pancakes are also flourless and sugar-free as I used ground oats and only a few simple ingredients that I’m sure you already have in your kitchen as well. We’re talking an egg, honey and some vanilla, okay?
Update: Since publishing this pancake recipe, these 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 2-3 times a week for a year, sharing a new video and some new images for this recipe.
Oatmeal Pancake Ingredients
- Oats. To make healthy pancakes we’re using regular, old-fashioned oats. No flour needed.
- 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.
- Honey. No sugar is added to our pancakes, we only use 1 Tbsp 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.
How To Make Oatmeal Pancakes
- Grind the oats in your food processor or nut grinder to make the flour.
- In a bowl whisk the egg with honey and 2 Tbsp of water or milk of your choice.
- Add in the oats, baking soda, baking powder and vanilla and whisk everything together.
- Fry the pancakes in a non-stick pan with some coconut oil or butter until golden-brown, then flip.
- Serve with your favorite toppings!
What To Serve With These Oatmeal Pancakes?
You can serve these healthy pancakes with:
- maple syrup
- almond or peanut butter
- other fresh fruit
Oatmeal Pancake Variations
Oat pancakes can be very versatile. I’ve made so many different variations for myself and my almost 2-year old – you can add banana, berries, apples, pears, cinnamon, chocolate chips – pretty much anything you want to the batter.
You might need to adjust the amount of oats when you do that. Remember that with these pancakes, you don’t want the batter to stay too liquid, it should be thicker.
See Also: Banana Oatmeal Pancakes
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 less calories.
It’s because oats are one of the healthiest foods 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.
- 1/2 cup oats, ground
- 1 Tbsp honey
- 1 Egg
- 1 tsp vanilla
- baking soda (just a pinch)
- baking powder (just a pinch)
- butter or coconut oil (for the pan)
- 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 1/2 tsp of vinegar and 2 Tbsp 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