Simple Oat Pancakes

Since my daughter was diagnosed with several food allergies last year, I’ve been on a mission to re-make some of her old favorites.  While most mornings she rotates eggs and bacon/sausage and smoothies for breakfast, sometimes a girl just wants a pile of pancakes on a Saturday morning to switch things up.  I don’t blame her! Who doesn’t love pancakes?

These simple oat pancakes whipped up in the blender are the easiest that I have found.  They don’t taste exactly like traditional fluffy pancakes, but they are close enough and my daughter really enjoys them. I always have these ingredients on hand so pancakes are never far away. Oats, eggs, banana, baking powder, vanilla, salt, and liquid of choice is all it takes.  No gums, no extra fancy starches, no special ingredients needed.  I hate over-complicated, so these work best for me.  

To reduce my workload, I often make a double batch to stock up for the week.  Then breakfast is done and I don’t have to think about it when this non-morning momma is barely functioning in the first hours of the day.  I call that a win.  

If you are looking for an allergy-friendly pancake recipe or just want a healthier option, try these simple oat pancakes.  I think you will really enjoy them.

Simple oat pancakes

2018-07-10 07:48:50

Yields 8

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Prep Time

5 min

Cook Time

10 min

Prep Time

5 min

Cook Time

10 min

129 calories

21 g

47 g

3 g

5 g

1 g

54 g

168 g

2 g

0 g

2 g

Nutrition Facts

Serving Size

54g

Yields

8

Amount Per Serving

Calories 129

Calories from Fat 25

% Daily Value *

Total Fat 3g

4%

Saturated Fat 1g

3%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 47mg

16%

Sodium 168mg

7%

Total Carbohydrates 21g

7%

Dietary Fiber 3g

12%

Sugars 2g

Protein 5g

Vitamin A

2%

Vitamin C

2%

Calcium

8%

Iron

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1.5 cups rolled oats (use certified gluten-free oats if you need to be gluten-free)
2. 1 banana, peeled
3. 2 eggs
4. 1/2 tsp salt
5. 1 tsp vanilla
6. 2 tsp baking powder
7. 1/2 cup liquid (oat milk, almond milk, hemp milk, water, milk)

Instructions

1. Place all ingredients on a blender and blend until very smooth.
2. Let stand for 2-3 minutes to allow batter to thicken.
3. Heat skillet over medium-low heat.
4. Put a tsp of fat of choice in skillet and swirl around pan.
5. Pour batter into about 4 inch rounds in hot skillet.
6. Allow to cook for a few minutes until edges are dry and under side is browned. Flip to other side and cook until browned and pancake is cooked through.
7. Repeat with remainder of batter.

Notes

1. If pancakes are browning too fast, reduce heat to low.
2. Serve with toppings of choice: real maple syrup, berries, nut butter, jam

By Tara Buss

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calories

129

fat

3g

protein

5g

carbs

21g

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