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Flourless Vanilla Oatmeal Pancakes

Flourless Vanilla Oatmeal Pancakes for a Wholesome Breakfast

Delight in these Flourless Vanilla Oatmeal Pancakes, a gluten-free breakfast option that combines simplicity with indulgence.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Gluten-Free
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Rolled Oats Blended to a flour consistency for best results.
  • 2 large Eggs Adds structure and richness.
  • 1 cup Yogurt Use dairy-free yogurt for a vegan option.
  • 2 tablespoons Coconut Sugar Can substitute with maple syrup or honey.
  • 1 teaspoon Vanilla Extract Essential for flavor enhancement.
  • 1/4 teaspoon Salt Balances sweetness and enhances flavor.

Equipment

  • Blender
  • Mixing bowl
  • Nonstick Pan

Method
 

Step‑by‑Step Instructions
  1. Begin by grinding rolled oats in a blender or food processor until they reach a fine flour consistency.
  2. In a large mixing bowl, whisk together the yogurt and baking soda for 2-3 minutes until the mixture becomes bubbly and frothy.
  3. Add the egg, coconut sugar, vanilla extract, ground oats, and a pinch of salt into the yogurt mixture. Stir until fully combined.
  4. Preheat a nonstick pan or griddle on medium-high heat and lightly grease it. Pour about a palm-sized amount of batter onto the pan and cook for 2-3 minutes.
  5. Once cooked, transfer pancakes to a plate and serve warm, topped with fruits, honey, or yogurt.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 2gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

These pancakes are best served fresh but can be stored in the fridge for up to 3 days or frozen for up to 2 months.

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