Eggless Oats Pancakes

Eggless oats pancakes are delicious, healthy, pancake recipe made with oats. These gluten free pancakes turn out absolutely soft, fluffy & are perfect for a nutritious filling breakfast or snack. No wheat flour (or maida) is used in this recipe.

These oats pancakes are a great way to kickstart your day as they make for a yummy wholesome breakfast. The best part about it is you don’t have to spend too much time in kitchen to make them.

Apart from the oats, the pancake recipe has milk and yogurt also. As these are made without eggs, yogurt works wonderfully as an egg replacer. You can even use greek yoghurt instead of plain yogurt and almond milk (or any plant based milk) instead of regular milk.

I like them less sweet and prefer to serve them banana, berries or honey / maple syrup. You can adjust the amount os sweetener in the batter as per your liking.

Type of Oats Used:

I have tried this pancake recipe with both rolled oats and instant oats, and it turned out great either way. Rolled oats are also referred to as ‘old fashioned oats’. To use them for pancakes, we first grind them to make oats flour and then proceed with rest of the recipe.

As oats naturally do not contain gluten, the pancakes made with them are also gluten-free. Just make sure to check the packaging details for ‘gluten free’ tag before using them.

A little bit of vanilla extract adds subtle aroma to these pancakes. You can even add some cinnamon powder, nutmeg, pumpkin spice powder or handful of fresh berries or chocolate chips to the pancake batter.

Resting the pancake batter is important step in this recipe. It makes sure that oats have absorbed the necessary moisture thus rendering soft pancakes. As these oatmeal pancakes are egg free, to make them fluffy I have used a little bit of baking powder. The baking powder is added to the batter after the resting period.

Oats is such a versatile ingredient and can be used in both sweet or savory recipes like this vegetable oats, mango overnight oats, chocolate smoothie bowl, or this blended baked oatmeal that tastes like cake but is so wholesome.

Pan used for making pancakes:

Youtube Video:

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Ingredients: (Makes 5-6 Pancakes)

• Rolled Oats- 1 cup
• Milk / Plant based Milk- 1/2 cup + 3 tbsp
• Honey / Brown Sugar- 2 tbsp (to taste)
• Melted Butter / Olive Oil- 2 tbsp
• Yogurt / Curd- 1/4 cup
• Vanilla Extract- 1 tsp
• Salt- 1/4 tsp
• Baking Powder- 1 tsp
• Butter / Oil- For cooking
• For serving (optional):
  • Fresh Fruits
  • Chopped Nuts
  • Honey / Maple Syrup

Substitutions:

1. I have used rolled oats for this pancake recipe. You can use instant oats or oats flour too.
2. Instead of brown sugar, you can use coconut sugar or jaggery powder. Adjust the quantity of sugar as per your taste.
3. If you want to make pancakes without butter, replace butter with olive oil or any flavourless neutral oil.
4. To increase the protein, you can use greek yogurt instead of plain yogurt. For vegan pancakes, use soy or coconut yogurt.
5. If you are using salted butter, skip adding salt in the batter.

Directions:

Step 1:
Add oats to a grinder jar and grind coarsely. If you wish you can dry roast the oats before grinding but here I am directly grinding them.

Step 2:
Add these oats, milk (1/2 cup + 2 tbsp) and rest of the ingredients except baking powder. We are saving little bit of milk to add later as the oats absorb moisture with time. Whisk well to get a smooth batter.

Step 3:
Cover & rest the batter for 15 min. Resting is an important step as it allows the oats to absorb the moisture, hence making the pancakes soft & fluffy.

Step 4:
Once the batter is rested, check its consistency. If it has thickened, add 2-3 tsp milk gradually as required. Add baking powder and mix well.

Step 5:
Heat a heavy bottomed pan or skillet. Brush butter or oil on it & wipe with kitchen tissue. Use 1/3 or 1/4 measuring cup for scooping the batter & pour it on the pan (Using a measuring cups for scooping the batter makes sure that all pancakes are of same size). Let the pancakes cook on low flame.

Step 6:
Flip them when you notice the bubbles on pancake and there is no more wet batter. Cook them from other side too. Serve them warm with some fresh fruits, nuts and drizzle of honey or maple syrup.

Storage & Reheating: You can store these oat pancakes in airtight container in fridge for 2-3 days. Whenever you want to have them, transfer them on a microwave safe plate & microwave for 40-50 seconds.

Tips:

1. You can add whole blueberries, lemon zest, orange zest, chocolate chips or chopped strawberries in the pancake batter to make any variation of your choice.
2. The oatmeal pancake batter can be made in advance a night before and used for breakfast next morning. You may have to add more milk to adjust the batter consistency.

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(62 votes, average: 4.90 out of 5)

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