Description
These 5 quick and healthy oatmeal pancake recipes are perfect for a nutritious breakfast. Made with simple ingredients, they’re gluten-free, protein-packed, and ready in just 10 minutes!
Ingredients
Scale
For the Crust:
- For Basic Oatmeal Pancakes:
- 1 cup rolled oats
- 1 ripe banana
- 1 egg
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- For Banana Nut Pancakes:
- 1 cup rolled oats
- 1 ripe banana
- 1 tbsp almond butter
- 1/2 tsp cinnamon
- 1/4 cup chopped walnuts
- For Blueberry Protein Pancakes:
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1/2 cup blueberries
- 1 egg
- 1/2 cup Greek yogurt
- For Chocolate Chip Pancakes:
- 1 cup rolled oats
- 1 tbsp cocoa powder
- 1 tbsp honey
- 2 tbsp dark chocolate chips
- 1/2 tsp baking powder
- For Apple Cinnamon Pancakes:
- 1 cup rolled oats
- 1/2 cup grated apple
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 1/4 tsp nutmeg
Instructions
1. Prepare the Crust:
- 1. Blend all ingredients for your chosen pancake variation in a blender until smooth.
- 2. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- 3. Pour 1/4 cup batter per pancake onto the skillet.
- 4. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
- 5. Repeat with remaining batter.
- 6. Serve warm with your favorite toppings like fresh fruit, nut butter, or maple syrup.
Notes
For fluffier pancakes, let the batter rest for 5 minutes before cooking. These pancakes freeze well – store between parchment paper in an airtight container for up to 1 month.