Fruity Oatmeal Pancakes Eggless Dairy Free
Start your day with a wholesome twist by indulging in these Fruity Oatmeal Pancakes, a deliciously fluffy recipe that's completely eggless and dairy-free. Crafted with rolled oats, whole wheat flour, and naturally sweetened with ripe banana or applesauce, these pancakes are a nutritious breakfast option that's perfect for plant-based eaters. Bursting with juicy bits of fresh fruit like blueberries or strawberries, every bite is a delightful blend of hearty and fruity flavors. With just 10 minutes of prep time, this recipe is incredibly easy to whip up yet feels like a gourmet treat. Ideal for weekend brunches or quick weekday mornings, these pancakes pair beautifully with a drizzle of maple syrup and your favorite fruits. They're not just pancakes—they're a celebration of satisfying, guilt-free mornings!
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Ingredients
- 1 cup Rolled oats
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1.25 cups Non-dairy milk (e.g., almond, oat, soy)
- 0.5 cup Mashed banana (or unsweetened applesauce)
- 2 tablespoons Maple syrup (or sweetener of choice)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped fresh fruit (e.g., blueberries, diced strawberries)
- 1 teaspoon Coconut oil or neutral-flavored oil (for greasing the pan)
Directions
Step 1
In a blender, pulse the rolled oats until they become a fine flour. Transfer the oat flour to a mixing bowl.
Step 2
Add the whole wheat flour, baking powder, ground cinnamon, and salt to the bowl. Whisk to combine the dry ingredients.
Step 3
In another bowl, whisk together the non-dairy milk, mashed banana (or applesauce), maple syrup, and vanilla extract until smooth.
Step 4
Slowly pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Avoid overmixing; the batter should be slightly thick but pourable. Add more non-dairy milk if needed to adjust the consistency.
Step 5
Gently fold in the chopped fresh fruit, distributing it evenly throughout the batter.
Step 6
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or a neutral-flavored oil.
Step 7
Pour 1/4 cup of batter onto the skillet for each pancake, spacing them evenly apart. Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to set.
Step 8
Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown on both sides and cooked through.
Step 9
Transfer the pancakes to a plate and repeat with the remaining batter.
Step 10
Serve warm with additional fruit, maple syrup, or your favorite pancake toppings. Enjoy!
Nutrition Facts
| Serving size | (678.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 723.4 |
| Total Fat 13.9g | 0% |
| Saturated Fat 5.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1621.3mg | 0% |
| Total Carbohydrate 138.8g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 57.4g | |
| Protein 18.1g | 0% |
| Vitamin D 125.0IU | 0% |
| Calcium 496.2mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 1234.2mg | 0% |
Source of Calories