Sugar-Free Oatmeal Pancakes
Start your day with a wholesome and guilt-free breakfast featuring these Sugar-Free Oatmeal Pancakes! Packed with fiber-rich old-fashioned rolled oats, whole wheat flour, and naturally sweetened with a ripe banana, these pancakes are a nutritious twist on a breakfast classic. Free from added sugar, they boast warm notes of cinnamon and vanilla, making them irresistibly flavorful. With just 10 minutes of prep time, these fluffy, golden pancakes come together effortlessly and are perfect for a healthier start to the day. Serve them warm with fresh fruit, creamy yogurt, or a drizzle of nut butter for a satisfying and balanced meal. Perfect for health-conscious eaters, these pancakes are sure to become a staple in your sugar-free breakfast rotation!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.5 cup Whole wheat flour
- 1 tsp Baking powder
- 0.5 tsp Ground cinnamon
- 0.25 tsp Salt
- 1 medium, ripe Banana
- 2 large Eggs
- 1 cup Milk
- 1 tsp Vanilla extract
- 2 tbsp Olive oil or coconut oil
- for cooking Cooking spray or additional oil
Instructions
In a blender or food processor, add the old-fashioned rolled oats and blend until they form a fine flour-like consistency.
In a large mixing bowl, combine the freshly made oat flour, whole wheat flour, baking powder, ground cinnamon, and salt. Stir these dry ingredients together until well mixed.
Peel the banana and mash it in a separate bowl using a fork until smooth.
Add the mashed banana, eggs, milk, vanilla extract, and olive oil or coconut oil to the dry ingredient mixture. Mix well until the batter is smooth and all the ingredients are fully incorporated.
Let the batter sit for about 5 minutes. This allows the oats to soak up some of the moisture and will result in thicker, fluffier pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of additional oil.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook the pancakes until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes, or until they are golden brown and cooked through.
Remove the cooked pancakes from the skillet and keep them warm. Repeat the process with the remaining batter.
Serve the pancakes warm. They pair wonderfully with fresh fruits, a dollop of yogurt, or a drizzle of nut butter.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 33.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 441 mg | 34% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1461 mg | 31% | |
*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.
