These Sugar-Free, Oil-Free Oatmeal Pancakes are made entirely from oats and have NO added sugar or oil! A simple and easy recipe that our family loves.
Sammy is in a very trying stage.
He’s set to be two in June, but boy, is he ever scampin’ it up now!
Dinner is a scene right out of The Miracle Worker with Sammy as Helen Keller, going plate to plate, (attempting to) grab what he wants. Spoons fly, food spills, and ultimately, someone cries or yells or both.
I so look forward to the days of understanding and kindness among all. Ha!
In the meantime, I do what I can to please my growing boy’s food demands, which are multiplying daily.
Like his mommy, he’s a carb devotee. Pancakes and tortillas, in particular, are his jams. That suits me just fine, since I love both myself!
Oats have a very calming effect on him, so that fact, coupled with my recent effort to perfect the oatmeal pancake has led to this recipe!
I’ve tried many a pancake recipe, let me tell you. Many flops, some minor successes, nothing that truly rocked my socks off.
These, however, are different.
I had a few goals for this recipe:
- Free of sweeteners; c’mon, you can top them with maple syrup if you want, why add extra in the pancake itself?!
- No added oil; again, I usually top my stack with a pat of butter or coconut oil, so I just wanted it out of the actual recipe.
- Entirely oat-based; no other grains of any kind, end of story.
- Simple and easy.
In regards to number four, I had recently tried a good recipe from a renowned site (Epicurious or the like?).
While the end result was really good, it required a good deal of effort on my part. I can’t be mixing and soaking all day people! 🙂
This recipe is straight-forward and requires minimal effort. The biggest pain is frying them, lol!
- 1 1/4 c . oat flour (I grind mine from oats)
- 1/2 c . oats
- 2 t . baking powder
- 1/8 t . sea salt
- 1 1/4 c . milk of your choice (see Notes)
- 1 egg
- 2 t . vanilla extract
- Mix the dry ingredients.
- Mix the wet ingredients separately.
- Mix everything together in one bowl.
- Let the batter sit for five minutes.
- In the meantime, heat a large non-stick skillet over medium-high heat.
- Add a pat of butter or a spray of oil to the pan.
- Once you see tiny bubbles forming, begin adding your batter in 1/4 cup increments (don't crowd the pan).
- Let cook until you begin to see bubbles form in the middle of the cakes (about 1-2 minutes).
- Flip and cook another 30 seconds or so.
- Repeat until all batter is used.
Fat: 1.6 g Carbs: 9.6 g Sugar: 0.2 g Protein: 2.3 g; Nutrition facts are based on using unsweetened almond milk. WW SmartPoints: 2
I love using my Homemade Coconut Milk in these.
Shared with: Full Plate Thursday