These gluten-free Oatmeal Pancakes are my new breakfast obsession! They're soft, fluffy, and extremely easy to make. Plus, theyโre healthy! Unlike other recipes, this one does not use bananas- instead, it uses plain yogurt. There is no sugar and there is no flour as well.
Looking for more pancakes? Try my blueberry pancakes or ricotta pancakes next!
About This Recipe
After making banana oatmeal pancakes this week, I set out to try to make a version without bananas (my wife doesn't like bananas...or so she claims. Yet she still gobbles up every banana dessert I make). I remember hearing that yogurt makes pancakes super fluffy, so I tried replacing the bananas with that, and they came out delicious!
My wife and I both agreed that this is probably our new go-to pancake recipe. As we've gotten older, we've become more mindful of our health, and these pancakes are much healthier than regular ones. The only thing is that they have two tablespoons of maple syrup. But if you're looking to cut down on sugar, you could totally omit it.
The best part of this recipe is how easy it is. All you do is combine the ingredients in a blender and blend until smooth- no need to individually mix the dry and wet ingredients before combining. It can all be done in a single step. After blending, I like to scrape the batter into a mixing bowl to make scooping easier.
Key Ingredients
Oats: Any type of oats should work. I used whole-grain oats.
Plain yogurt: I used plain 2% yogurt. If you use Greek yogurt, I recommend adding a tablespoon of water or milk to thin it out. Otherwise, the batter will not be loose enough to spread in the pan.
Eggs: We need two eggs to help bind the ingredients together.
Maple syrup: Because there are no bananas, we need to give it some maple syrup for sweetening. You could also use honey or sugar.
Vanilla extract: Use pure vanilla extract, if possible.
Baking powder: To provide lift and fluffiness to the pancakes. I actually tested a version without baking powder but they were too dense for me.
Instructions
STEP 1: To a blender, add all the ingredients. Blend for 20-25 seconds until smooth. I like to scrape the batter into a mixing bowl to make scooping the batter easier.
STEP 2: Heat a greased skillet over medium heat. Add โ cup of batter and cook until bubbles begin forming on the surface, about 2 minutes.
STEP 3: Flip and cook for another 1-2 minutes until golden brown. Transfer the pancakes to a baking sheet while you cook the rest.
Note: I find that the pan gets a bit too hot halfway through cooking the pancakes. I recommend turning down the heat slightly once you get through half the batter.
๐ Recipe
Fluffy Oatmeal Pancakes Without Banana (Flourless)
Ingredients
- 1 cup oats
- โ cup plain yogurt
- 2 large eggs
- 2 tablespoons maple syrup (or honey)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
Instructions
- To a blender, add the oats, yogurt, eggs, maple syrup, vanilla extract, and baking powder. Blend for 20-25 seconds until smooth. If the batter is too thick, you can add a little bit of milk or water to thin it out.
- Preheat a greased skillet over medium heat. Pour โ cup of batter into the skillet and cook for 2 minutes until the edges look dry and bubbles start forming on top. Flip and cook for another 1-2 minutes until golden brown.
- Serve immediately with your favorite pancake toppings!
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