How do you make oatmeal pancakes recipe no flour?

If you noticed, this recipe calls for oat flour, which is essentially rolled oats that have gone a round or two in a blender or food processor . I have a full tutorial for making oat flour here , but I’ve also included the basic instructions below.

Can you make oatmeal flour pancakes vegan?

Yes! Use dairy-free yogurt and coconut milk or unsweetened almond milk and use coconut oil instead of butter.

Can I use leftover oatmeal in pancakes?

I haven’t tried that for this oat pancake recipe. Try using leftover oatmeal in my Leftover Oatmeal Cake instead.

Healthy Oat Pancakes | Easy No Banana Recipe

Oatmeal Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These easy oat pancakes are healthy and delicious, with no flour or banana involved! Hearty and satisfying, these freezer-friendly oatmeal pancakes are the perfect make-ahead breakfast to add to your meal plan.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 12 1x
Category: Breakfast
Method: Griddle
Cuisine: American

Ingredients

Scale

1 cup plain or vanilla yogurt (Greek or regular)
1 cup milk (regular or dairy-free)
2 eggs
⅓ cup coconut oil or butter, melted and cooled slightly
3 cups rolled oats, divided
1 tsp cinnamon
2 tsp baking powder
½ tsp baking soda
1 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat a griddle to 400F.
In a large glass measuring cup, whisk together the yogurt, milk, eggs, and coconut oil (or butter). Set aside.
In a food processor or blender, measure 1 cup of rolled oats and process until the oats resemble a fine flour, about 30-60 seconds.
In a large glass bowl, combine the oat flour, rolled oats, cinnamon, baking powder, baking soda, and salt. Mix.
Add the yogurt mixture to the oat mixture and stir together well using a spatula. The batter will be thick, but it should still pour out of a measuring cup. If not, add 1-2 tablespoons of milk and stir well.
When the griddle is ready, use a ⅓ measuring cup to scoop the batter onto the griddle, leaving about 3 inches between each pancake. Let the pancakes cook until they are golden brown with a few bubbles on top, about 3-4 minutes, and flip.
Continue to cook until the second side is golden brown, for an additional 3-4 minutes.

Notes

Add more liquid. When you use oatmeal in pancakes, it starts to absorb the liquid as the pancake batter sits. By the time you get to your last round of pancakes on the griddle, you may need to add a tablespoon or two of milk to get the batter to a pourable consistency.

Store leftover pancakes. Let oat pancakes cool to room temperature, and store in an airtight container in the refrigerator for up to 1 week. You can also freeze oatmeal flour pancakes. I like to flash freeze them in a single layer on a baking sheet, and then transfer them to a gallon-sized resealable bag for storage for up to 3 months. This is a great way to have an easy breakfast (find more make-ahead breakfasts here)!

Don’t want to stand over the griddle? Use this recipe to make Sheet Pan Pancakes!

Nutrition

Serving Size: 1 pancake
Calories: 189

Find it online: https://dontwastethecrumbs.com/oatmeal-pancakes/