The Best Oatmeal Pancakes Wellplated Com

These tender pancakes are made with homemade oat flour processed in a blender (that’s right, oatmeal pancakes with no flour!).

They are 100% whole grain and naturally gluten free.They also have the best oat-y flavor and a more pleasant texture, thanks to the clever addition of a few extra whole oats at the end.

This recipe is an upgraded version of my Banana Oatmeal Pancakes (an absolute favorite among readers). It’s ideal for times when you crave a classic, homey pancake with oatmeal but don’t have ripe banana on hand. They’re tender and fluffy, meaning even the staunchest of pancake purists will approve. If you’ve been dissatisfied with other online oat pancakes, it’s likely for one of these reasons:

The pancakes were dense. This is caused by leaving all of the oats whole and not letting the batter rest. The pancakes lacked texture. If the batter is too smoothly blended, your oat pancakes will be fluffy, but you’ll lose the surprise bits of oatmeal. Personally, I love little flecks of oats in my pancakes (and in these Healthy Oatmeal Muffins).The pancakes relied on regular wheat flour. This is a problem if your whole reason for using oats is that you need need gluten free oatmeal pancakes. Many oatmeal pancake recipes (and Oatmeal Banana Bread recipes) add oats to a flour base, so you lose the GF aspect.

Thankfully, your search for the BEST oatmeal pancakes (which also happen to be gluten-free) is now complete!

How to Make the BEST Oatmeal Pancakes

Forget about oatmeal pancakes with pancake mix. This tip is great for regular pancakes, but when you are using the blender to make the recipe as with these oat pancakes, lots of mixing is built into the process. I discovered the critical trick: add 1 cup of oats after the initial blending and let them sit in the oatmeal pancake batter for 10 minutes. This allows the oats to soften into a superior, fluffy texture. You can read more details about this in the directions below. This easy and healthy oat pancakes recipe is a breeze! Made entirely in a blender, you can sit back and relax as you enjoy these tender oat flapjacks on Sunday mornings because clean-up will be a snap.

The Ingredients

Oats. Packed with fiber and cozy flavor, oats make a scrumptious base for our fluffy pancakes. (Oats are also part of the base for these Healthy Blueberry Muffins.)

Milk. The liquid component of our batter. I used nonfat milk, but you can use any milk you have on hand (including almond milk if you’re trying for dairy-free).Eggs. To help bind the pancakes and create a fluffy texture.

Greek Yogurt. A simple addition that helps keep the pancakes moist and adds tang (as if you were making oatmeal pancakes with buttermilk) but adds an extra boost of protein.Maple Syrup + Vanilla + Cinnamon. The trifecta of warmth, comfort, sweetness, and pure pancake bliss!Mix-ins. I love chopped toasted nuts, chocolate chips, or fresh berries in my pancakes (and in Stuffed French Toast). If you prefer, you can keep it classic and omit them.

The Directions

Storage Tips

To Store. Refrigerate leftover oatmeal pancakes in an airtight storage container for up to 4 days.To Reheat. Gently reheat oatmeal pancakes in the microwave until hot. You can also reheat oatmeal pancakes on a baking sheet in the oven at 350 degrees F until warm. A toaster oven is a quick and easy option too.To Freeze. Once your pancakes have fully cooled, lay them in a single layer on a parchment-or wax paper-lined baking sheet. Freeze the oatmeal pancakes until solid. Then, transfer the frozen oatmeal pancakes to an airtight storage container or ziptop bag for up to 2 months in the freezer. Remove and reheat pancakes directly from frozen as desired.

Recommended Tools to Make this Recipe

High-Powered Blender. For ultra-smooth pancake batter. This blender would also work well for this recipe.Nonstick Skillet. No more stuck-on pancakes with these high-quality pans.Spatula. Flip your healthy oat pancakes with ease.

It must be said: You will FLIP for these upgraded healthy oatmeal pancakes!

I do not recommend using steel-cut oats, which will be too hard and crunchy. Save them for this Overnight Steel Cut Oats recipe.Nor do I recommend using instant oatmeal for these pancakes, as instant oatmeal is already too pulverized and will not hold up well in the batter.

My favorite toppings for healthy oatmeal pancakes are:

Nut butters like peanut butter.Low-sugar jams.Fresh fruit like sliced bananas, strawberries, or blueberries.A light drizzle of maple syrup.

Alternatively, you may grind up the oats in advance in a food processor (to make oat flour), then prepare the batter by hand (rather than in a blender) when you’re ready to cook.