These healthy oatmeal pancakes are light, fluffy, and made using only 3 ingredients. Ready in minutes, I love that there are no eggs OR flour needed!
Hungry for more healthy pancake recipes? Try my coconut flour pancakes, eggless pancakes, and cottage cheese pancakes.
When I can’t decide between overnight oats and pancakes, I make my oatmeal pancakes.
They have all the fiber and protein of a warm bowl of oats but the sweet, fluffy decadence of a massive stack of pancakes. Plus, you really can’t beat a pancake recipe that only needs three ingredients (unless we’re talking about my 2-ingredient banana pancakes!).
Table of Contents
Why I love this recipe
- Made with 3 ingredients. All you need are rolled oats, bananas, and milk.
- Diet-friendly. With no effort at all, these pancakes are gluten-free, sugar-free, egg-free, and easy to make vegan if you use dairy-free milk.
- Thick and fluffy. Like with my oat flour pancakes, the soft and pillowy texture of these pancakes will convince you to swear off flour for good.
- Easy to customize. Just like all good pancake recipes should.
★★★★★ REVIEW
“Easy and simple recipe to make a quick healthy breakfast! Definitely will make it again!” – Cindy
Ingredients needed
- Rolled oats. Also known as old-fashioned oats. Be sure to use certified gluten-free oats, if needed.
- Banana. The riper the bananas, the sweeter your pancakes will be. Avoid using frozen bananas, as they can break down in the blender and add extra liquid.
- Milk of choice. I used unsweetened almond milk, but any milk works.
- Baking powder. Optional, but a pinch of this will make the pancakes even fluffier!
How to make healthy oatmeal pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the pancake batter. In a high-speed blender, add all of the ingredients. Blend until a smooth batter remains. Let the batter sit for 5 minutes to thicken.
Step 2- Cook. Grease a nonstick skillet over medium heat. Once hot, pour ¼ cup portions of batter and cover the pan. Cook for 2-3 minutes, then flip and cook for 2 minutes. Transfer them to a plate and repeat.
Step 3- Serve immediately with your favorite toppings.
Arman’s recipe tips
- Cover the pan! This is my #1 hack for making light and fluffy pancakes. Covering the pan traps heat, helping the pancakes puff up and maintain their height.
- Add one teaspoon of baking powder. While optional, I find adding a little baking powder helps the pancakes fluff up even more.
- Add a pinch of salt to really take the flavor up a notch.
- Look for bubbles. When you see bubbles on the surface of the pancake batter, that’s when it’s time to flip.
Flavor variations
I’m a purist and prefer plain pancakes with a little maple syrup, but of course, you can (and should) customize these to your liking. Here are some ideas:
- Chocolate chip. Add 1/4 cup of chocolate chips into the batter.
- Blueberry. Fold through 1/2 cup fresh or frozen blueberries into the batter.
- Apple cinnamon. Add 1/4 cup chopped apple, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon.
- Peanut butter. Fold through two tablespoons of peanut butter and drizzle extra on top.
- Double chocolate. Add two tablespoons of cocoa powder and 1/4 cup chocolate chips.
Storage instructions
To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.
To freeze: Place pancakes in ziplock bags and store them in the freezer for up to 6 months.
Reheating pancakes: Microwave cold pancakes for 30 seconds or in a non-stick pan.
Frequently Asked Questions
If you don’t want to use banana, you can use equal amounts of unsweetened applesauce.
More healthy breakfasts to try
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In a high speed blender, add all your ingredients and blend very well, until a smooth batter remains. Let the batter sit for 5 minutes, to thicken.
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Grease a non-stick pan and heat on medium. Once hot, add scant 1/4 cup portions of pancake batter and cover the pan. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer to a large plate. Repeat the process until all the pancake batter is used up.
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Serve immediately with your favorite toppings.
TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place pancakes in ziplock bags and store them in the freezer for up to 6 months.
TO REHEAT: Microwave cold pancakes for 30 seconds, or reheat on a non-stick pan.
Serving: 1servingCalories: 155kcalCarbohydrates: 29gProtein: 5gFat: 3gSodium: 89mgPotassium: 232mgFiber: 4gVitamin A: 22IUVitamin C: 3mgCalcium: 96mgIron: 1mgNET CARBS: 25g
Originally published August 2022, updated and republished May 2024
