Description
A collection of five quick and nutritious oatmeal pancake recipes that are perfect for a healthy breakfast. Each recipe is packed with wholesome ingredients and can be prepared in just 10 minutes.
Ingredients
Scale
For the Crust:
- For Basic Oatmeal Pancakes:
- 1 cup rolled oats
- 1 banana, mashed
- 1 egg
- 1/2 cup milk (any type)
- 1 tsp vanilla extract
- 1 tsp baking powder
- For Banana Nut Pancakes:
- 1 cup rolled oats
- 1 ripe banana, mashed
- 1 egg
- 1/2 cup almond milk
- 1 tbsp chopped walnuts
- 1 tsp cinnamon
- For Blueberry Bliss Pancakes:
- 1 cup rolled oats
- 1/2 cup blueberries
- 1 egg
- 1/2 cup Greek yogurt
- 1 tsp honey
- 1 tsp baking powder
- For Chocolate Chip Pancakes:
- 1 cup rolled oats
- 1 egg
- 1/2 cup milk
- 1 tbsp dark chocolate chips
- 1 tsp vanilla extract
- 1 tsp baking powder
- For Apple Cinnamon Pancakes:
- 1 cup rolled oats
- 1/2 cup grated apple
- 1 egg
- 1/2 cup milk
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
1. Prepare the Crust:
- 1. For each recipe, blend all ingredients (except mix-ins like blueberries or chocolate chips) in a blender until smooth.
- 2. Gently fold in any mix-ins (blueberries, chocolate chips, etc.) if using.
- 3. Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
- 4. Pour 1/4 cup of batter for each pancake onto the skillet.
- 5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
- 6. Serve warm with toppings of your choice like maple syrup, fresh fruit, or nut butter.
Notes
These pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a toaster or microwave before serving. For a vegan option, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).