Oatmeal Egg Pancakes

Ingredients

• 1 cup rolled oats (about 90g)
• 2 eggs
• 1 cup milk (240ml)
• 1 tsp baking powder
• 1 tbsp sugar or honey (optional)
• 1 pinch salt
• 1 tbsp vegetable oil or butter (for cooking)

Instructions

 Prepare the Batter

• Add the oats to a blender and blend into a fine flour.
• Add the eggs, milk, baking powder, salt, and sugar (if using).
• Blend until the mixture becomes smooth.
• Let the batter rest for 5 minutes so the oats can absorb some liquid.

 Cook the Pancakes

• Heat a non-stick pan over medium-low heat.
• Lightly grease with oil or butter.
• Pour a small amount of batter into the pan and spread gently.
• Cook for 2–3 minutes until bubbles appear on the surface.
• Flip carefully and cook another 1–2 minutes until golden.

 Serve

• Stack the pancakes on a plate.
• Serve warm with honey, maple syrup, fresh fruit, or yogurt.

Tips

 For sweeter pancakes, add 1 mashed banana to the batter.
 For extra protein, add 2 tablespoons Greek yogurt.
 Keep the heat medium-low to prevent burning.

Q & A

Q: Can I make these without a blender?
A: Yes, use oat flour instead of rolled oats.

Q: Can I store leftovers?
A: Yes, refrigerate for up to 3 days and reheat before serving.

Q: Can I freeze them?
A: Yes, freeze for up to 2 months in an airtight container.

Caption

 Just oats, eggs, and milk! No flour, no fuss—these soft and fluffy pancakes are the perfect healthy breakfast. Save this recipe and try it tomorrow!