Process the rolled oats in a blender to a fine flour to make a more nutritious, high-fiber pancake crust.
Doughnuts are naturally sweetened and kept moist by mashing ripe bananas. This improves nutrition and does away with the need for extra sugar.
For protein and to help bind the ingredients together, add one egg. This will give your pancakes a thick, fluffy texture without adding any bad fats.
To get a smooth, pourable batter, use either conventional or plant-based milk. It's dairy-free and has a hint of smoothness thanks to almond milk.
Even with the thicker oat base, the pancakes turn out light and fluffy thanks to the addition of a pinch of baking powder to help them rise.
Cooking should be done in a nonstick pan with little to no oil or butter. This keeps the pancakes fat-free and makes them flip easily without sticking.
To add even more nutrition and a natural sweetness without the use of syrup or sugar, serve the pancakes with fresh berries, bananas, or almonds.