Here’s a long, detailed, and deliciously healthy oat pancake recipe that you can make in just 5 minutes of prep time. These pancakes are naturally gluten-free (if you use certified GF oats), rich in fiber, and full of wholesome ingredients—perfect for a quick breakfast or snack!
Healthy Oat Pancakes in 5 Minutes! 🥞✨
Prep Time:
5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 medium pancakes
Calories per serving: ~120 (varies based on toppings)
Ingredients:
Dry Ingredients:
- 1 cup rolled oats (gluten-free if needed)
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional, but delicious)
- 1/8 tsp salt
Wet Ingredients:
- 1 ripe banana (for natural sweetness)
- 1 egg (or 1 flax egg for vegan option)
- 3/4 cup milk of choice (almond, oat, soy, or dairy)
- 1 tsp vanilla extract
- 1 tsp maple syrup or honey (optional)
Optional Add-ins:
- 1–2 tbsp chia seeds or ground flaxseed
- 1/4 cup blueberries or chopped strawberries
- Mini dark chocolate chips for a treat
Instructions:
1. Make Oat Flour (30 seconds)
In a blender, add your rolled oats and blend for 15–20 seconds until it turns into a fine flour. No fancy flour needed—this is your base!
2. Mix the Batter (2 minutes)
To the blender with your fresh oat flour, add:
- 1 ripe banana
- 1 egg (or flax egg)
- 3/4 cup milk
- 1 tsp vanilla
- 1 tsp maple syrup
- 1 tsp baking powder
- A pinch of salt & cinnamon
Blend for 20–30 seconds until smooth. If batter is too thick, add 1–2 tbsp more milk.
3. Add Extras (Optional, 30 seconds)
If you’re using blueberries, nuts, or chocolate chips, fold them in now (don’t blend). You can also stir in chia or flaxseed for extra nutrition.
4. Cook the Pancakes (10 minutes)
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil, avocado oil, or butter.
- Pour 1/4 cup of batter for each pancake. Use the back of a spoon to gently spread into a circle.
- Cook 2–3 minutes until bubbles form on top and edges look set.
- Flip carefully and cook another 1–2 minutes until golden brown and cooked through.
- Repeat with remaining batter. Keep pancakes warm under a towel or in a low oven.
Topping Ideas (Get Creative!)
- Fresh fruit slices (banana, strawberries, blueberries)
- Greek yogurt or plant-based yogurt
- A drizzle of maple syrup or nut butter
- Coconut flakes, cinnamon, or hemp seeds
- A dollop of almond butter and a sprinkle of cacao nibs
Tips for Success
- Banana too green? Microwave it for 20 seconds to soften and sweeten.
- No blender? Use oat flour and mash the banana by hand—mix well.
- Vegan swap: Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water, let sit 5 min).
- Make-ahead: Store pancakes in the fridge for up to 4 days or freeze them!
Nutrition Highlights:
- Whole grains from oats (fiber, B vitamins)
- Natural sweetness from banana
- Protein from egg and milk
- No refined sugar or flour