Flourless Vanilla Oatmeal Pancakes

 Here’s a full recipe for **Flourless Vanilla Oatmeal Pancakes** — light, fluffy, and naturally sweet, perfect for a healthy breakfast that still feels like a treat 🍯🥞

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### 🌾 **Flourless Vanilla Oatmeal Pancakes**

#### 🕒 *Ready in:* 15 minutes

#### 🍽 *Serves:* 2–3 (makes about 6 pancakes)

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### 🧺 **Ingredients**

* 1 cup **old-fashioned oats** (or quick oats)

* 1 cup **milk** (any type – dairy or plant-based)

* 2 **large eggs**

* 1 ½ tsp **vanilla extract**

* 1 tbsp **honey** or **maple syrup** (optional, for sweetness)

* 1 tsp **baking powder**

* ¼ tsp **salt**

* ½ tsp **cinnamon** (optional, but delicious)

* A small amount of **butter or oil** for cooking

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### 👩‍🍳 **Instructions**

1. **Blend the batter:**

   Add oats, milk, eggs, vanilla, honey, baking powder, salt, and cinnamon to a blender.

   Blend on high until smooth and creamy (about 30 seconds). Let the mixture sit for 2–3 minutes to thicken slightly.

2. **Preheat your pan:**

   Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

3. **Cook the pancakes:**

   Pour about ¼ cup of batter for each pancake.

   Cook until small bubbles form on the surface and the edges look set (about 2 minutes).

   Flip and cook the other side for 1–2 minutes until golden brown.

4. **Serve warm:**

   Stack them up and serve with your favorite toppings — **fresh fruit, yogurt, nut butter, or a drizzle of maple syrup**.

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### 🌟 **Tips**

* For extra protein: add a scoop of **vanilla protein powder** or a spoon of **Greek yogurt** to the batter.

* Want a fluffier texture? Let the batter rest for 5–10 minutes before cooking.

* Make ahead! Store leftovers in the fridge for up to 3 days or freeze for a quick grab-and-go breakfast.