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The star ingredient in our Guilt-Free Vanilla Oatmeal Pancakes is rolled oats. Unlike traditional all-purpose flour, rolled oats are packed with nutritional benefits that elevate this breakfast option. They are an excellent source of dietary fiber, which plays a crucial role in promoting digestive health. Fiber helps to keep you feeling full longer, reducing the likelihood of mid-morning snacking and aiding in weight management.

Healthy Flourless Vanilla Oatmeal Pancakes for a Guilt-Free Breakfast

Start your day with a treat that’s both delicious and nutritious! Guilt-Free Vanilla Oatmeal Pancakes combine rolled oats, ripe bananas, and vanilla for a wholesome breakfast option that’s low in sugar. Packed with fiber and natural sweetness, these pancakes are perfect for anyone looking to enjoy a satisfying meal without the guilt. Ideal for busy mornings or leisurely weekends, they’re simple to make and customizable with your favorite toppings. Discover how to whip up this delightful recipe and elevate your breakfast game!
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Ingredients
  

2 cups rolled oats

1 cup almond milk (or any milk of your choice)

2 ripe bananas, mashed

2 large eggs

1 tablespoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon cinnamon (optional)

A pinch of salt

Cooking spray or coconut oil for the pan

Fresh fruits (like blueberries or strawberries) for topping

Maple syrup or honey (optional, for drizzling)

Instructions
 

Blend the Oats: In a blender or food processor, pulse the rolled oats until they reach a flour-like consistency. This will create the flour base for your pancakes.

    Combine Wet Ingredients: In a separate bowl, combine the mashed bananas, almond milk, eggs, and vanilla extract. Mix well until the ingredients are fully blended.

      Mix Dry Ingredients: In a large mixing bowl, combine the oat flour, baking powder, cinnamon, and salt. Stir until evenly mixed.

        Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently stir until just combined; be careful not to overmix. The batter will be slightly thick, but it should hold well together.

          Heat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of coconut oil.

            Cook the Pancakes: Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.

              Serve: Remove from the skillet and keep warm while you cook the remaining batter. Serve pancakes warm, topped with fresh fruits, and if desired, drizzle with maple syrup or honey.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (makes about 8 pancakes)