Oatmeal Pancakes Sugar Free
Start your morning right with these fluffy and nutritious sugar-free oatmeal pancakes, a wholesome twist on breakfast classics. Made with finely blended rolled oats, ripe banana for natural sweetness, and a touch of vanilla and cinnamon for warmth, this simple recipe delivers a satisfyingly hearty stack without any refined sugars. These pancakes are not only gluten-free (if using certified gluten-free oats) but also incredibly versatile, accommodating both dairy and plant-based milk options to suit your dietary needs. Perfectly golden and ready in just 30 minutes, they're ideal for busy mornings yet special enough for a leisurely brunch. Serve them with fresh fruit, a dollop of unsweetened yogurt, or a drizzle of creamy nut butter to elevate every bite! Keywords: healthy oatmeal pancakes, sugar-free breakfast, gluten-free pancakes, banana pancakes, easy pancake recipe.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk (dairy or plant-based)
- 1 large Egg
- 1 medium Banana (ripe)
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 teaspoon Cooking oil or butter (for greasing the pan)
Instructions
Add the rolled oats to a blender and process until they are finely ground to form oat flour.
In the blender with the oat flour, add the milk, egg, ripe banana, baking powder, ground cinnamon, vanilla extract, and salt.
Blend the mixture until smooth and well combined. Scrape down the sides of the blender if necessary.
Let the batter rest for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Pour 1/4 cup of the batter onto the pan for each pancake. Spread the batter slightly into a circle with the back of a spoon if needed.
Cook the pancakes for about 2-3 minutes on one side, or until bubbles form on the surface and the edges start to look set.
Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the pan as necessary between batches.
Serve the pancakes warm with your favorite sugar-free toppings such as fresh fruit, unsweetened yogurt, or a drizzle of nut butter.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 27.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 394 mg | 30% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1221 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.
