Create light and tender oatmeal pancakes using a simple blender method. This recipe transforms whole oats into fluffy pancakes, offering a wholesome and quick breakfast option.
Author:oliviarosewood
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:4 servings 1x
Category:Breakfast
Method:Blender/Griddle
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup old-fashioned rolled oats
1 cup milk (dairy or non-dairy)
2 large eggs
1 tablespoon melted unsalted butter, plus more for the griddle
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon (optional)
Instructions
Place the rolled oats into a high-speed blender. Blend until the oats become a fine, flour-like consistency. This step is key for fluffy oatmeal pancakes.
Add the milk, eggs, melted butter, sugar, baking powder, salt, and cinnamon (if using) to the blender with the oat flour.
Blend the mixture until it is completely smooth. Do not overmix once smooth; a few small lumps are acceptable.
Let the batter rest for 5 minutes. This allows the oat flour to absorb the liquid, resulting in lighter pancakes.
Heat a lightly buttered griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
Serve your hearty breakfast stacks immediately with maple syrup or fresh fruit.
Notes
For a gluten free oatmeal pancakes option, confirm your rolled oats are certified gluten free.
If you prefer a higher protein pancakes oats version, substitute half the milk with plain Greek yogurt.
To make these flourless oatmeal pancakes, skip adding the all-purpose flour if you used it in a previous version, but this recipe includes flour for guaranteed fluffiness.