Jumbo Oatmeal Pancake
This hearty pancake is so satisfying—plus it’s rich in protein and fiber, dairy-free, gluten-free if you use certified GF oats, and made with no added sugar.
Ingredients
- ½ cup quick-cooking rolled oats
- 1 ripe medium banana, mashed (~½ cup)
- 4 egg whites*
- 1 teaspoon vanilla extract
- ¼ teaspoon maple extract or natural flavor
- ¼ to ½ teaspoon ground cinnamon
- Pinch of salt
- Sliced strawberries, or other fruit for optional topping
Instructions
- Generously coat a skillet with nonstick oil spray and warm over medium heat.
- Combine all the ingredients in a small bowl and stir until thoroughly mixed.
- Pour the mixture onto the skillet to make 1 jumbo pancake, smoothing out the circle using the back of a spoon or spatula so the batter is evenly distributed.
- Cook for about 3 to 4 minutes on the first side. Mist the top with additional oil spray and carefully flip with a wide spatula.
- Cook the second side for an additional 1 to 2 minutes, until golden brown.
- Transfer to a plate and top with optional berries, a drizzle of maple syrup or vanilla yogurt, if desired.
Notes
Let's talk about the oats:
Use quick-cooking rolled oats—here's why it matters: This recipe is built specifically for quick-cooking rolled oats (sometimes labeled "quick oats" or "instant rolled oats"). Please don't swap in old-fashioned rolled oats or any kind of steel cut oats—including quick-cooking steel cut oats—or the texture will suffer. Here's the reasoning: Quick-cooking rolled oats are steamed and rolled extra thin, then cut into smaller pieces, so they drink up moisture fast and soften in just a few minutes. That's what lets them melt into a tender, lighter pancake in the short cook time this recipe calls for. Old-fashioned rolled oats are thicker and heartier and need more time and liquid to soften—your pancake will still hold together, but it'll turn out noticeably denser, heavier, and chewier. Steel cut oats are a different animal entirely: they're the whole oat groat simply chopped into dense little pieces, and they require 20 to 30 minutes of simmering to soften. Even the "quick-cooking" steel cut version won't soften in the brief cook time here, so you'll end up with a dense, heavy pancake studded with firm, gritty bits. Bottom line: reach for quick-cooking rolled oats and you'll get that perfect fluffy, tender pancake every time.
BUT if you already bought the wrong oats, here's how to rescue them: If you only have old-fashioned rolled oats, the easiest fix is to give them a head start: stir the oats into your wet ingredients and let the batter sit for 10 to 15 minutes (or even longer) before cooking, so the oats have time to soak up moisture and soften. The batter will thicken as they drink up the liquid, so if it looks too thick to spread on the skillet, just stir in a splash of milk (water, almond milk, or any milk of choice) until it's back to a spreadable consistency. Even better trick: pulse the oats a few times in a blender or food processor first—this breaks them down close to quick-oat size and all but erases the difference. But I realize its a bit of a pain to pulse the oats for this easy recipe!!
Steel cut oats (regular and quick cooking) are the tougher case since they're so dense—a quick soak won't fully do the job—so if that's all you have, give them a whirl in the blender to break them down OR soak them for a longer length of time (at least 30 minutes), and again, add a splash of milk if the batter turns out too thick. It won't be as flawless as using quick-cooking rolled oats, but it'll get you a tasty pancake without an extra trip to the store!
If you don’t eat bananas, here are a few simple swaps:
- Applesauce: Replace the banana with ½ cup unsweetened applesauce. Your pancake will be a little flatter with a mild apple flavor and a soft, spongy texture. Just let it cook about a minute longer to set.
- Pumpkin purée: Replace the banana with ½ cup pure pumpkin purée. The batter will be much thicker, so spread it out in the pan with a spatula or the back of a spoon. Cook for 2–3 minutes longer to fully set. The flavor will be less sweet and slightly more “eggy,” so I recommend adding a sprinkle of cinnamon or pumpkin pie spice, and/or finishing with a drizzle of maple syrup for balance.
My personal take: Banana gives the fluffiest texture and best flavor (it’s my favorite!), with applesauce as a close runner-up. Pumpkin makes for a denser, heartier pancake—perfect if you’re craving a cozy fall twist with an added sprinkle of pumpkin pie spice and drizzle of maple syrup.
For a Mega Protein Boost:
• Protein Powder: Add 1 scoop of protein powder (about 20 grams of protein) right into the batter when mixing. Because protein powder absorbs moisture, add 2 to 4 tablespoons of liquid (water, almond milk, or any milk of choice) so the batter stays thick but spreadable. Vanilla or chocolate protein powder both work well here. Keep the vanilla extract in the recipe for extra flavor, and you can keep the maple extract too. Since the batter will be a bit thicker, the pancake may need to stay on the skillet an extra minute or so on the first side to fully firm up before flipping. Be sure the heat isn’t too high so the underside doesn’t brown too quickly, and gently lift around the edges with a spatula to check that it feels set before you flip. One note: if you’re sensitive to that distinct “protein powder” taste, this option may not be your favorite.
• Peanut Butter Powder: You can also add peanut butter powder right into the batter. 2 tablespoons adds about 6 grams of protein, and 4 tablespoons adds about 12 grams. Since the extra powder can thicken the batter, you may want to add about 2 tablespoons of milk so the pancake stays tender and doesn’t turn out too dense. It may also need to stay on the skillet an extra minute on the first side so it has time to firm up before flipping—just make sure the heat isn’t too high so the underside doesn’t get too brown. I like to gently lift around the edges with a spatula first to check whether it feels set enough to flip. Another delicious option is to make the pancake as directed, then spread prepared peanut butter on top by mixing the peanut butter powder with water according to the package directions. That gives you an extra protein boost and a yummy peanut butter-banana vibe.
About the nutrition information:
Nutrition provided using 4 egg whites. Alternatively, if using 1 whole egg plus 2 egg whites, the pancake contains 360 calories with 7 g fat (including 1.5 g of saturated fat) and 175 mg cholesterol.
A few more notes...
• You can pile berries and other favorite fruits on top. For a sweeter and more indulgent experience, drizzle on 1 to 2 teaspoons of maple syrup or melty nut butter. You can also dollop on Greek yogurt. All of these options are delicious.
• Use the full batter to make one jumbo pancake or you can divide it up to make 4 to 5 smaller pancakes, if you prefer.
• When preparing to flip your flapjack, ensure the underside is nicely cooked—otherwise, it will be too difficult to flip in one swoop. The bottom side should take about 3-4 minutes to cook. The second side should take about 1-2 minutes to cook, and smaller pancakes will cook quicker.
• Another “flip tip”: use a wide spatula and flip close to the pan, almost like a drag and flip!
• These pancakes (without toppings) will keep in the fridge for up to two days or freezer for up to one month. Simply defrost and warm in the microwave or oven for a quick morning meal.
Nutrition Information per serving
Calories: 320Carbohydrates: 52gProtein: 21gTotal Fat: 3.5g— Unsaturated Fat: 3g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 370mgPotassium: 736mgFiber: 7gTotal Sugar: 15g— Natural Sugar: 15g— Added Sugar: 0gVitamin C: 9mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.