Oatmeal Pancakes (Without Banana)

Why You’ll Love This Recipe

I love this recipe because it’s wholesome, customizable, and incredibly easy to make. It uses oats as the base, so I still get that hearty, comforting flavor—without relying on mashed banana. The egg and yogurt make the pancakes soft and protein-rich, while honey adds just the right amount of sweetness. I can serve them plain or stack them high with fruit, nut butter, or maple syrup. They’re perfect for slow weekend mornings or even busy weekdays when I want something nourishing and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup oats
1 egg
2½ tbsp yogurt
1 tsp vanilla extract
1 tbsp honey
Pinch of baking soda
1 tsp coconut oil or butter (for cooking)

Directions

1. Grind the Oats
   I start by grinding the oats using a food processor or nut grinder until they turn into a flour-like texture. This gives the pancakes a smoother consistency.

2. Mix the Wet Ingredients
   In a small bowl, I whisk together the egg, yogurt, vanilla, and honey until smooth.

3. Combine
   I stir the ground oats and a pinch of baking soda into the wet mixture. If I don’t have baking soda, a small pinch of baking powder works too.

4. Preheat the Pan
   I heat a non-stick pan over low to medium heat and grease it lightly with coconut oil or butter.

5. Cook the Pancakes
   Using a large spoon or ladle, I pour small amounts of batter into the pan, leaving space between each pancake. When bubbles form and the edges start to look set, I flip them carefully and cook the other side until golden.

6. Serve
   I serve the pancakes warm with my favorite toppings—maple syrup, fresh berries, nut butter, or a sprinkle of cinnamon all work beautifully.

Servings and Timing

This recipe yields 6 small pancakes, which makes 2 servings.

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Perfect for a quick breakfast that still feels special.

Variations

• Dairy-Free – I swap the yogurt for a plant-based version and use coconut oil instead of butter.

• Savory Twist – I leave out the honey and vanilla, and add chopped herbs, spinach, or shredded cheese.

• Extra Protein – I add a tablespoon of protein powder or a spoonful of nut butter to the batter.

• Spiced Up – A pinch of cinnamon or nutmeg makes these pancakes extra cozy.

• Berry Burst – I mix in blueberries or chopped strawberries before cooking.

Storage/Reheating

Fridge: I store leftover pancakes in an airtight container for up to 3 days.
Freezer: I freeze them in a single layer, then stack and store for up to 2 months.
Reheat: I reheat them in the toaster, microwave, or a warm skillet until hot and fluffy again.

FAQs

Can I make these pancakes ahead of time?

Yes, I often prep a batch and store them in the fridge or freezer. They’re easy to reheat and just as delicious the next day.

Can I use quick oats or rolled oats?

Both work. I grind them into a flour first to keep the batter smooth.

What kind of yogurt should I use?

I use plain yogurt—either regular or Greek. Greek yogurt makes the pancakes thicker and higher in protein.

What if I don’t have honey?

I substitute with maple syrup or agave, or just skip it if I plan to use sweet toppings.

How do I make the pancakes fluffier?

Letting the batter rest for 5 minutes before cooking helps. Also, using fresh baking soda or powder makes a difference in rise.

Conclusion

These Oatmeal Pancakes Without Banana are one of my breakfast staples—quick, healthy, and endlessly versatile. Whether I keep them simple or pile on the toppings, they always turn out soft, flavorful, and perfectly satisfying. It’s a recipe I keep coming back to whenever I want a cozy and wholesome start to my day.

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