This easy oatmeal pancake recipes is also one of the best! And, for those of you looking for this, there’s no banana in this recipe. It’s great as part of weight loss program, but the main thing is - these pancakes are totally delicious!
How to make Oatmeal Pancakes
Scroll down for amounts of ingredients
Step 1
In a food processor combine oats, baking powder, yogurt, egg, milk, vanilla pinch of salt and the sweetener of your choice.
Step 2
Process until smooth. Unplug the food processor and scrape the bottom and sides of the food processor. Process again for another 5-10 seconds.
Step 3
Transfer batter into a piping bag( optional) and cook the pancakes over a low/medium flame.
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Pro Tips
Use a small / medium size egg. If your batter seems too loose, set it aside for about three minutes, and the oats will absorb some of the liquid. Don't forget about your batter though!
Make sure to blend the batter well. That will ensure the oats hydrate properly.
This recipe makes 4 small/medium pancakes.
Calories for all 4 pancakes ( using a 0 calorie sweetner) is 320 calories.
With a drizzle of maple syrup (around 2 tbsp) 420 calories.
Watch the video tutorial
Ingredients
(Makes four small / medium size pancakes)
60 g Instant oats or 2 Sachets of Instant Oatmeal
50 g (3 tbsp) Greek yogurt
1 medium Egg
1 tsp Vanilla extract
1 tsp Baking powder
60 g (4 tbsp) Milk
Sweetener of your choice! I only add a few drops to the batter as I prefer to add 2 tbsp of maple syrup at the end.
Pinch of salt
Instructions
In a food processor combine oats, baking powder, yogurt, egg, milk, vanilla pinch of salt, and the sweetener of your choice.
Process until smooth. Unplug the food processor and scrape the bottom and sides of the food processor. Process again for another 5 - 10 seconds. Make sure to blend the batter well. That will ensure the oats hydrate properly.
Transfer batter into a piping bag( optional) and cook the pancakes over a low/medium flame.
Serve with a drizzle of maple syrup, fresh fruit and enjoy!
Pro Tip
If your batter seems too loose, set it aside for about three minutes, and the oats will absorb some of the liquid. Don't forget about your batter though!
About EmmaFontanella.com
Thanks so much for visiting! I’m Emma Fontanella, a pastry chef based in Rome, Italy and New York in the United States. You might know me from my YouTube channel, Emma’s Goodies. I really believe the best baking is done at home, so this site is where I share my recipes designed for home bakers - from beginners to the most advanced.
Here you’ll find written step-by-step instructions for hundreds of my recipes, along with full video tutorials.
Tried one of my recipes? Please let me know on Instagram - I love seeing what you create! Mention @emmafontanella. Tag #emmafontanella #emmasgoodies
