Flourless Vanilla Oatmeal Pancakes

If you’re tired of quick breakfasts that barely keep you full, these Flourless Vanilla Oatmeal Pancakes are a game changer. They’re hearty, naturally sweet, and keep you satisfied for hours. Made with oats, eggs, and banana, this recipe turns simple ingredients into a stack of pancakes that feels indulgent but fuels your day with real nourishment.

Fluffy with a hint of vanilla, they’re just as good for busy weekdays as they are for a slow weekend brunch. Once you try them, you’ll see why they’re worth adding to your morning rotation.

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Recipe Info

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: ~15 minutes
• Servings: 8–10 small pancakes (2–3 per person)
• Calories: ~110 per pancake (without toppings)

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Why You’ll Love This Recipe

• Blender easy – toss everything in, blend, and pour
• Flourless – made with whole oats for fiber and energy
• Gluten-free friendly – just use certified GF oats
• Quick – ready in under 15 minutes
• Kid-approved – naturally sweet and customizable

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Ingredients

The Basics

• 2 cups rolled oats (certified GF if needed)
• 2 large eggs
• 1 cup milk (dairy or plant-based)
• 1 ripe banana (or ¼ cup honey/maple syrup)
• 2 tsp vanilla extract

Add-Ins

• 2 tsp baking powder
• ½ tsp cinnamon (optional)
• Pinch of salt

For Cooking & Serving

• Butter or coconut oil for the pan
• Maple syrup, nut butter, yogurt, or fresh fruit

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Equipment

• Blender
• Non-stick skillet or griddle
• Measuring cups and spoons
• Spatula

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Step-by-Step Instructions

1. Blend the Batter
Add oats, eggs, milk, banana, vanilla, baking powder, cinnamon, and salt to a blender. Blend 30–60 seconds until smooth. Let it rest 5 minutes to thicken.

2. Heat the Pan
Preheat a non-stick skillet over medium heat. Add a little butter or coconut oil.

3. Cook the Pancakes
Pour about ¼ cup batter per pancake. Cook 2–3 minutes, until bubbles form and edges set. Flip and cook another 1–2 minutes until golden brown.

4. Serve Warm
Stack them high and top with maple syrup, nut butter, or fresh fruit.

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Pro Tips

• Rest the batter – makes fluffier pancakes.
• Cook low and slow – oat batter browns quickly.
• Mix-ins – add blueberries, chocolate chips, or nuts.
• Make ahead – freeze in layers, then pop in the toaster.

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Serving Ideas

• Classic: Butter and maple syrup
• Fruity: Bananas, strawberries, or sautéed apples
• Protein boost: Greek yogurt or almond butter drizzle
• Dessert-style: Dark chocolate chips with whipped cream

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Storage & Reheating

• Fridge: Up to 5 days in an airtight container
• Freezer: Up to 3 months (separate layers with parchment)
• Reheat: Toaster, skillet, or microwave

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FAQ

Can I make these vegan?
Yes. Replace eggs with flax eggs and use plant-based milk.

Why are my pancakes sticking?
The pan probably isn’t hot enough or needs more grease.

Can I make the batter the night before?
Yes, but it thickens overnight. Stir in a splash of milk before cooking.