No Fuss Flourless Oat Pancakes Recipes

OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
• Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
• Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
• Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
• Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
• Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
• Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
• Serve hot with desired toppings.

NO-FUSS FLOURLESS OAT PANCAKES RECIPE

Steps:

• Either using a food processor or a hand blender, process the oats until they are finely ground, similar to oat flour.
• Place the ground oats, baking powder, and salt in a medium bowl. Whisk until combined.
• In a separate large bowl, mash the bananas until fine. Whisk in eggs and vanilla.
• Add the dry ingredients into wet and mix until combined.
• Finally, add in melted butter and mix again until combined.
• Heat a large skillet or non-stick pan over medium/low heat. Spoon on about 1/2 cup of batter and let cook for 2-3 minutes on each side. Repeat with the remaining batter.
• Serve fresh from the pan with fruit, syrup, and even a little Irish butter on top.
• Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a pan again.

NO-FUSS PANCAKES

Steps:

• Combine flour, baking powder, salt and sugar in a bowl.
• Add milk to flour mixture and mix just until moistened; a few lump are ok. (Don't over-beat or pancakes will be tough.).
• Heat a nonstick griddle or frying pan over medium high heat/flame until a few drops of water drizzled onto it form beads and bounce around.
• Pour 1/2 tablespoon of oil (I use canola) onto the griddle and heat until hot.
• Pour batter onto the griddle to form circles about 4 inches in diameter. Cook for a minute or 2 on one side. When bubbles appear on the surface, flip over with a spatula. Cook on the other side for another 1 or 2 minutes.
• Variations: Try adding a handful of fresh blueberries, about 1 teaspoon of cocoa powder, chopped peaches, pears, or apples, raisins, walnuts, pecans or carob chips. A dash of cinnamon in the batter is nice, too.