Healthy Oatmeal Pancakes (Flour & Sugar-Free)
Ingredients
Pancakes
1 cup (90 g) oatmeal (quick or rolled oats)
A pinch of salt
Zest of ½ lemon
3 large eggs
¼ cup (50 g) erythritol or preferred sugar substitute
⅛ tsp (1 g) vanilla powder
1 cup (250 ml) milk of choice (dairy or plant-based)
3 tbsp olive oil (plus more for frying)
Optional toppings:
Fresh berries, yogurt, nut butter, or a drizzle of sugar-free syrup
Method
Blend the oatmeal:
Place oats in a blender or food processor and pulse briefly to a coarse flour-like texture.
Mix wet ingredients:
In a bowl, whisk together eggs, milk, olive oil, lemon zest, vanilla, and erythritol until smooth.
Combine:
Add the ground oats and a pinch of salt. Mix until fully incorporated. Let batter sit 5 minutes to thicken slightly.
Cook pancakes:
Heat a non-stick skillet over medium heat and lightly brush with olive oil.
Pour ~¼ cup batter per pancake.
Cook 2–3 minutes until bubbles form and edges look set.
Flip carefully and cook 1–2 minutes more until golden and cooked through.
Serve:
Stack pancakes and top with your favorite healthy toppings — berries, yogurt, or nut butter work beautifully.