Healthy Oatmeal Pancakes are not only tasty but vegan, gluten-free, sugar free, oil free and made with wholesome oats. A classic comfort food with a healthy twist.
Healthy Oatmeal Pancakes. Now that’s something I can really get behind. These pancakes are not only easy to make but mighty nutritious. This family friendly recipe will be your new go to pancake recipe.
I am a pancake lover through and through. I will take them for breakfast, lunch or dinner. Doesn’t really matter to me. Growing up I don’t think my family ever made a single batch of pancakes from scratch. We were a Bisquick family.
Now don’t get me wrong as a kid I loved a good Bisquick pancake. These days I really do prefer a lighter healthier version. Pancakes are so simple to make from scratch.
With this recipe you will never want to buy those boxed mixes again!
- Rolled Oats – Any brand will do. If you want to ensure these are gluten-free make sure to get gluten-free certified oats.
- Bananas – You want ripe spotty ones like you would use for banana bread.
- Almond Milk – Any plant milk will work. Just use an unsweetened unflavored variety.
- Vanilla Extract – I highly recommend splurging for a good quality vanilla.
- Baking Powder – Make sure you use powder not soda.
- Cinnamon – I mean all pancakes need at least a dash of cinnamon!
Other Healthy Breakfast Recipes:
Healthy Oatmeal Pancakes
- 1 ½ cup rolled oats
- 2 ripe bananas
- 1 cup unsweetened almond milk
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- dash of cinnamon
- Add all of the ingredients to your blender and blend for 1-2 minutes until smooth and creamy.
- Transfer batter to a bowl right after blending. Make sure to get out all of the batter.
- Let your pancake batter stand for five minutes. This process is crucial and will be the difference between thin or thick and fluffy pancakes. The oats will begin to absorb the liquid and your batter will thicken.
- While your batter is resting heat a skillet over medium high heat. Lightly grease your skillet. I used a non stick olive oil spray.
- Once your skillet is hot add a heaping 1/4 cup of batter to the pan. Cook on one side until bubbles form on the top and the bottom is golden brown. Flip and cook until the other side is golden brown as well.
- Serve with pure maple syrup and maybe even a little butter if you are feeling wild.
- Make sure you allow the batter to rest for the full five minutes. I tested this many times and the batter needs to get thicker to make the pancakes fluffy and thick.
- You can use any plant milk you would like I had almond milk on hand.
- I like to serve mine with peanut butter and pure maple syrup, this is one tasty combo!