These Low Calorie Oatmeal Pancakes recipes have no flour, and can be made in just 20 minutes (from start to finish!). Plus, these 5 low calorie oat pancake recipes are between 183 calories for 2 pancakes.
Ingredients You’ll Need:
- 1 ½ cups oatmeal (rolled or quick-cooking)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs (or vegan egg substitute)
- ¾ cup apple sauce
- 1 teaspoon vanilla extract
- ⅛ cup almond milk
- Olive oil spray
Low Calorie Oatmeal Pancakes
Healthy Oatmeal Pancakes Meal Prep and Storage
Meal Prep: You can easily meal prep these! Simply wrap individual portions in parchment paper, and stack in a gallon freezer bag or container.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Reheating: You can add the wrapped servings to the microwave for 1-2 minutes. Or pop in a toaster/toaster oven for a couple minutes.
Low Calorie Oatmeal Pancakes Recipe:
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Low Calorie Oatmeal Pancakes
Equipment
- blender or food processor
Ingredients
- 1 ½ cups oatmeal rolled or quick-cooking
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs (or vegan egg substitute)
- ¾ cup apple sauce
- 1 teaspoon vanilla extract
- ⅛ cup almond milk
- Olive oil spray
Optional Toppings:
- Slices Bananas
- Peanut butter heat in the microwave for 15 seconds to drizzle
- Berries
- Honey
- Maple Syrup
- Almond Milk Whipped Cream
Instructions
- Preheat a large skillet or non-stick pan over medium-low heat.
- Add the oatmeal to a blender or food processor, and blend until ground and look like flour.
- Move the oats to a medium bowl and add in baking powder, and salt. Mix together.
- In a separate large bowl, whisk the apple sauce, eggs, vanilla, and almond milk together.
- Add the dry ingredients into the bowl with the wet ingredients and mix until combined.
- Spray the hot skillet with olive oil.
- Use a 1/4 cup measuring cup to scoop out 1/4 cup batter and, pour onto the hot skillet and cook for 2-3 minutes each side.
- Repeat with the remaining batter until you have 8 pancakes.
- Serve hot with maple syrup, honey, fruit or low calorie almond milk whipped cream.
Oatmeal Pancake Storage and Reheating:
- Freezer Storage- Cook and cool the pancakes, then move to a freezer gallon bag. I like to stack them in stack of 2 so they lay flat, and the serving size is easy to grab and reheat.
- Refrigerator Storage- Store in a storage container or freezer bag for up to 2 days.
- Reheat- Reheat in the microwave for soft pancakes, or in the toaster for firmer pancakes.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
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