3 Ingredient Oatmeal Pancakes (No Banana)

Easy 3 ingredient oatmeal pancakes - no banana or eggs required! Done in minutes from start to finish, this breakfast is loaded with fiber and makes the perfect canvas for an assortment of pancake toppings.

Why I Love This Recipe

Easy recipes are my favorite things on the planet and these 3-ingredient oatmeal pancakes with no banana and no egg definitely fall into that category. Here's what else I love about them:

• If you love oatmeal like we do in my home, this recipe is a great way to enjoy this breakfast food in a non-messy way.
• Just a few simple ingredients. Minimal prep. Breakfast is done in just a few minutes on those busy mornings.
• Like any variety of pancakes, they provide the perfect canvas for yummy toppings such as fruit, chocolate chips or syrup.
• It's the perfect recipe if you're avoiding eggs or bananas.
• They are filling! There's no need for an early lunch when these are on the menu.
• Use a gluten-free variety of oats and non-dairy milk to make 100% vegan gluten-free pancakes.

Recipe Ingredients

Oats - Old fashioned rolled oats work best when run quickly through a food processor or blender. The finer the texture, the better they will stick together. Steel cut oats or quick oats can be used, as well.

Milk - Use any variety of milk for this recipe, including skim, 1%, whole, oat milk, almond milk, heavy cream or soy milk.

Applesauce - Either sweetened or unsweetened work great, depending on how much added sugar and flavor you'd like.

How to Make Oatmeal Pancakes Without Banana

Step 1

Place oats in a food processor or blender and pulse until a course flour is formed.

Transfer to a medium mixing bowl and add milk and applesauce. Stir until just combined.

Step 2

Heat a skillet over medium-high heat and spray generously with cooking spray. Add 1/4 cup of the batter to the hot pan at a time.

Step 3

When bubbles start to form in the pancakes, flip and cook for another 1-2 minutes or until golden brown. Serve immediately and top with berries, syrup or whipped cream.

Things To Put in Pancakes

Add any of the following to your pancake batter to give them a flavor boost:

• Ground cinnamon
• Raisins
• Dried cranberries
• Mashed banana
• Peanut butter, almond butter or any nut butter
• Mini chocolate chips

Pancake Toppings

Top your cakes with any of these favorite toppings:

• Butter and maple syrup
• Butter and powdered sugar
• Mixed berry sauce, blueberry sauce or mulberry sauce
• Any type of jelly or jam
• Whipped cream
• Greek yogurt
• Fresh fruit such as fresh blueberries or strawberries
• Canned strawberries or cherries
• Nutella
• Chocolate chips
• Sprinkles

Recipe Notes

• These healthy pancakes will not be as fluffy as regular pancakes.
• Add 1/2 teaspoon of baking powder to the mixture to create more fluffy pancakes.
• Sweeten the recipe by adding up to 2 tablespoons of cane sugar, coconut sugar, honey, maple syrup or sweetener of your choice.
• 1/4 cup of batter creates 4 pancakes of the perfect size. Create 2 large pancakes by using 1/2 cup of batter instead.
• Add a pinch of salt to enhance flavor.

Should You Let Pancake Batter Rest

When making traditional pancakes, it is a good idea to allow the batter to rest for approximately 30 minutes before cooking. The resting time allows the flour to absorb the liquid, ensuring a light and fluffy end result.

For this oatmeal pancake recipe, resting is not required since they have a much denser texture.

What Temperature To Cook Pancakes On Stove

The stove top temperature to cook pancakes at is 375 degrees F. If using a gas stove top, set to medium heat for best results.

Do Pancakes Need To Be Refrigerated

Pancakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days. To extend the shelf life to 7 days, store them in an airtight container in the fridge instead.

Pancakes vs Hotcakes

Often when people talk about pancakes and hotcakes they are referring to the same thing. There are a few distinctions that describe how they're actually different.

Pancakes are typically larger with a fluffy texture. Hotcakes lean more toward the small side, with a thick and dense texture.