Fruity Oatmeal Pancakes Eggless Dairy Free
Start your day with a wholesome twist by indulging in these Fruity Oatmeal Pancakes, a deliciously fluffy recipe that's completely eggless and dairy-free. Crafted with rolled oats, whole wheat flour, and naturally sweetened with ripe banana or applesauce, these pancakes are a nutritious breakfast option that's perfect for plant-based eaters. Bursting with juicy bits of fresh fruit like blueberries or strawberries, every bite is a delightful blend of hearty and fruity flavors. With just 10 minutes of prep time, this recipe is incredibly easy to whip up yet feels like a gourmet treat. Ideal for weekend brunches or quick weekday mornings, these pancakes pair beautifully with a drizzle of maple syrup and your favorite fruits. They're not just pancakes—they're a celebration of satisfying, guilt-free mornings!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1.25 cups Non-dairy milk (e.g., almond, oat, soy)
- 0.5 cup Mashed banana (or unsweetened applesauce)
- 2 tablespoons Maple syrup (or sweetener of choice)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped fresh fruit (e.g., blueberries, diced strawberries)
- 1 teaspoon Coconut oil or neutral-flavored oil (for greasing the pan)
Instructions
In a blender, pulse the rolled oats until they become a fine flour. Transfer the oat flour to a mixing bowl.
Add the whole wheat flour, baking powder, ground cinnamon, and salt to the bowl. Whisk to combine the dry ingredients.
In another bowl, whisk together the non-dairy milk, mashed banana (or applesauce), maple syrup, and vanilla extract until smooth.
Slowly pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Avoid overmixing; the batter should be slightly thick but pourable. Add more non-dairy milk if needed to adjust the consistency.
Gently fold in the chopped fresh fruit, distributing it evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or a neutral-flavored oil.
Pour 1/4 cup of batter onto the skillet for each pancake, spacing them evenly apart. Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to set.
Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown on both sides and cooked through.
Transfer the pancakes to a plate and repeat with the remaining batter.
Serve warm with additional fruit, maple syrup, or your favorite pancake toppings. Enjoy!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 57.4 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 496 mg | 38% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
