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15 Fluffy oatmeal pancakes secrets revealed

oatmeal pancakes
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Make these Fluffy Oatmeal Pancakes for a satisfying and wholesome breakfast. This recipe skips the banana, keeping the focus purely on hearty oats for a delicious morning meal.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 tablespoon sugar (or maple syrup)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Butter or oil for the griddle

Instructions

  1. Place the rolled oats and milk into a blender. Blend until the oats are finely ground into a flour-like consistency.
  2. Pour the blended oat mixture into a bowl. Whisk in the egg, baking powder, sugar, vanilla extract, and salt until just combined. Do not overmix; a few small lumps are fine.
  3. Let the batter rest for 5 minutes. This allows the oats to absorb the liquid, making your pancakes fluffier.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour approximately 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  7. Serve immediately with your favorite toppings.

Notes

  • For extra fluffiness, separate the egg. Whisk the yolk into the batter and whip the egg white until soft peaks form, then gently fold it into the batter just before cooking.
  • You can substitute half the rolled oats with quick oats for a slightly softer texture.
  • Adjust sweetness to your preference by adding more or less sugar or syrup.
  • Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://savoryskies.com/oatmeal-pancakes-fluffy-no-banana-recipe/