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Flourless Vanilla Oatmeal Pancakes

Flourless Vanilla Oatmeal Pancakes for a Wholesome Morning Treat

Delicious Flourless Vanilla Oatmeal Pancakes that are gluten-free and nutritious, perfect for a cozy breakfast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups oats use quick oats for faster preparation
  • 2 large eggs consider flaxseed meal for a vegan option
  • 1 cup yogurt substitute with dairy-free yogurt if preferred
  • 2 tablespoons coconut sugar can swap with honey or maple syrup
  • 1 teaspoon vanilla extract ensure it's pure vanilla extract
  • 1 pinch salt enhances flavors

Equipment

  • blender
  • non-stick skillet
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Start by grinding the oats to a fine flour consistency using a blender, coffee grinder, or nut grinder, which should take about 1-2 minutes.
  2. In a medium mixing bowl, combine the yogurt and baking soda, then beat them together energetically for about 2-3 minutes.
  3. Add one egg to the yogurt mixture and stir in the coconut sugar, vanilla extract, ground oats, and a pinch of salt. Mix until fully incorporated.
  4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil. Pour a palm-sized amount of batter for each pancake.
  5. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
  6. Transfer cooked pancakes to a warm plate and enjoy with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 2gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

These pancakes are customizable with mix-ins like chocolate chips or fruits. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.

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