Oatmeal Pancakes No Wheat No Sugar Recipes

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OATMEAL PANCAKES



Oatmeal Pancakes image

The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 40m

Number Of Ingredients 12

2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
3/4 cup nonfat plain Greek yogurt
1/2 cup nonfat milk
2 cups old-fashioned oats (, divided (or quick oats; do not use steel cut or instant))
2 large eggs
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup mix-ins of choice: toasted chopped nuts (, chocolate chips, blueberries, or diced fresh or dried fruit (optional))
For serving: pure maple syrup (, butter, or any of your favorite pancake toppings)

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.

Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g

OAT PANCAKES (WHEAT FREE)



Oat Pancakes (Wheat Free) image

These pancakes are made with oatmeal ground to a flour. No wheat flour. I serve these with soy protein sausage links (BOCA brand) and a little pure maple syrup or blue agave nectar (a low-glycemic syrup).

Provided by Outta Here

Categories     Breakfast

Time 25m

Yield 8 4-inch pancakes, 4 serving(s)

Number Of Ingredients 7

1 1/2 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup nonfat milk
1/2 teaspoon vanilla extract

Steps:

  • Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
  • Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
  • Combine egg, milk and vanilla in a small bowl and mix well.
  • Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
  • Heat a nonstick large skillet or gridle over medium heat.
  • When hot, pour 1/4 cup batter for each pancake.
  • Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.

Nutrition Facts : Calories 156.4, Fat 3.2, SaturatedFat 0.8, Cholesterol 47.7, Sodium 236.1, Carbohydrate 24.2, Fiber 3.2, Sugar 3.5, Protein 7.6

OATMEAL PANCAKES (NO WHEAT, NO SUGAR)



Oatmeal Pancakes (No Wheat, No Sugar) image

I made this recipe up in an effort to eliminate white flour from our diet. After much fine-tuning, here is a recipe that works well. I am saving it here so that I won't lose it!

Provided by CocinaCubana

Categories     Breakfast

Time 55m

Yield 15-17 pancakes, 7-9 serving(s)

Number Of Ingredients 9

3 cups oat flour (I blend about five cups of old-fashioned oats in the Vita-mix and this makes exactly three cups of f)
3 tablespoons baking powder
cinnamon, to taste
1/2 teaspoon salt
3 eggs, separated
2 1/2-2 3/4 cups milk (or buttermilk, or a mix of kefir and milk, or anything you feel like)
1/2 cup canola oil or 1/2 cup vegetable oil
1 tablespoon vanilla
3 tablespoons sugar or 3 tablespoons other artificial sweetener

Steps:

  • Combine dry ingredients in a large bowl.
  • Mix in the milk, oil, vanilla and any sweetener you want ( I don't usually put any sweetener).
  • For fluffier pancakes separate the eggs. Mix the egg yolks into the bowl and in a separate bowl beat the egg whites until stiff. Then fold the egg whites into the mix.
  • If in a hurry, or you don't care, beat the whole eggs well ( I use the blender) and mix into the bowl.
  • I find that the pancakes come out better if I let the mixture sit for a few minutes, allowing the oatmeal to absorb some of the moisture.
  • If the mixture is too thick, add milk, a little at a time, until pancake batter consistency.
  • Cook on hot griddle (about 300 F) turning to cook both sides.

BROWN SUGAR OATMEAL PANCAKES



Brown Sugar Oatmeal Pancakes image

My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. -Sharon W. Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield about 10 pancakes.

Number Of Ingredients 9

1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 large egg, room temperature
2 tablespoons vegetable oil
1 cup buttermilk

Steps:

  • In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

Nutrition Facts : Calories 263 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.

NO MILK, NO WHEAT, BANANA PANCAKES



No Milk, No Wheat, Banana Pancakes image

A flourless banana pancake recipe I tried was mushy and difficult to flip. I adjusted the recipe and these came out puffy and light like traditional pancakes, though they contain no wheat flour, added sugar, or milk. Kids love the subtle banana flavor, too. Serve with butter and syrup of choice.

Provided by greaterexp3

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 5

1 banana
2 eggs
⅓ cup rolled oats
¼ teaspoon baking powder
cooking spray

Steps:

  • Blend banana, eggs, oats, and baking powder in a blender until smooth, about 45 seconds.
  • Spray a griddle or skillet with cooking spray and heat over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 23.2 g, Cholesterol 186 mg, Fat 6.2 g, Fiber 2.9 g, Protein 8.7 g, SaturatedFat 1.8 g, Sodium 132.4 mg, Sugar 7.7 g

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