Start your day with these light, fluffy, and incredibly satisfying oatmeal pancakes. Perfect for those who prefer a flourless breakfast option, this recipe combines wholesome oats with yogurt to create a delightful stack of pancakes without the need for bananas. Sweetened with honey and flavored with a touch of vanilla, these pancakes are both healthy and indulgent. Ideal for a cozy weekend morning or a quick weekday treat!
Ingredients
- 1 cup oats (processed into flour)
- 1 tablespoon honey (or sweetener of choice)
- 1 large egg (for binding)
- 1/2 cup plain yogurt (for fluffiness)
- 1/2 teaspoon baking soda (activates with yogurt for fluffiness)
- 1 teaspoon vanilla extract (for flavor)
- Pinch of salt (optional, to enhance flavor)
Instructions
- Prepare the Oat Flour: Blend oats in a food processor or blender until fine and powdery. This acts as the “flour” base for the pancakes.
- Mix the Wet Ingredients: In a mixing bowl, whisk together the egg, yogurt, honey, and vanilla extract until smooth.
- Combine Dry and Wet Ingredients: Gradually stir the oat flour and baking soda into the wet mixture. Mix until just combined, avoiding overmixing.
- Let the Batter Rest: Allow the batter to sit for 5–10 minutes. This gives the oats time to absorb moisture and ensures fluffier pancakes.
- Cook the Pancakes: Warm a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a dab of butter. Pour about 1/4 cup of batter onto the pan for each pancake.
- Flip and Finish: Cook for 2–3 minutes on one side until bubbles appear on the surface, then flip and cook for another 1–2 minutes until golden brown.
- Serve and Enjoy: Stack the pancakes and serve with your favorite toppings like fresh fruit, a drizzle of honey, or a dollop of yogurt.
Conclusion
These fluffy yogurt oat pancakes are a perfect breakfast option, free of flour and bananas, and packed with wholesome ingredients. With a short prep time and minimal cleanup, they’re a breeze to whip up. Whether you top them with berries, syrup, or a sprinkle of nuts, these pancakes are bound to become a favorite!
Fluffy Yogurt Oat Pancakes (No Banana, Flourless)
Fluffyand wholesome yogurt-based oatmeal pancakes, free of flour and bananas, perfectfor a quick, nutritious breakfast.
Ingredients
- 1 cup oats processed into flour
- 1 tablespoon honey or sweetener of choice
- 1 large egg for binding
- 1/2 cup plain yogurt for fluffiness
- 1/2 teaspoon baking soda activates with yogurt for fluffiness
- 1 teaspoon vanilla extract for flavor
- Pinch of salt optional, to enhance flavor
Instructions
- Prepare the Oat Flour: Blend oats in a food processor or blender until fine and powdery. This acts as the “flour” base for the pancakes.
- Mix the Wet Ingredients: In a mixing bowl, whisk together the egg, yogurt, honey, and vanilla extract until smooth.
- Combine Dry and Wet Ingredients: Gradually stir the oat flour and baking soda into the wet mixture. Mix until just combined, avoiding overmixing.
- Let the Batter Rest: Allow the batter to sit for 5–10 minutes. This gives the oats time to absorb moisture and ensures fluffier pancakes.
- Cook the Pancakes: Warm a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a dab of butter. Pour about 1/4 cup of batter onto the pan for each pancake.
- Flip and Finish: Cook for 2–3 minutes on one side until bubbles appear on the surface, then flip and cook for another 1–2 minutes until golden brown.
- Serve and Enjoy: Stack the pancakes and serve with your favorite toppings like fresh fruit, a drizzle of honey, or a dollop of yogurt.