Flourless Vanilla Oatmeal Pancakes
A nourishing breakfast that doesn’t skimp on flavor.
✨ Ingredients:
- 1 cup rolled oats (blended into oat flour)
- 1 ripe banana
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- ½ tsp baking powder
- Pinch of salt
- (Optional: a dash of cinnamon or a splash of maple syrup for extra flavor)
Instructions:
- Make Oat Flour: Blend rolled oats in a food processor or high-speed blender until they reach a fine, flour-like consistency.
- Mix Wet Ingredients: In a bowl, mash the banana. Whisk in eggs, almond milk, and vanilla extract.
- Combine: Stir in the oat flour, baking powder, salt, and any optional add-ins. Mix until smooth.
- Rest the Batter: Let sit for 5 minutes to allow the batter to thicken.
- Cook: Heat a lightly greased non-stick skillet over medium heat. Pour about ¼ cup of batter per pancake.
- Flip: Cook 2–3 minutes or until bubbles form on top. Flip and cook another 1–2 minutes, until golden and cooked through.
- Serve: Enjoy warm with fresh fruit, yogurt, nut butter, or a drizzle of honey.
Cooking Tips:
- Use a ripe banana for natural sweetness and better texture.
- For fluffier pancakes, add ¼ tsp baking soda + a splash of lemon juice.
- Batter too thick? Add a tablespoon of almond milk at a time to reach desired consistency.
Nutrition (approx. per 2 pancakes):
- Calories: ~220
- Protein: 8g
- Carbs: 28g
- Fat: 8g
- Fiber: 4g