Oat Pancakes

I can't remember quite when I started making these little oat pancakes for breakfast, they are a fairly recent discovery but in the past couple of weeks I've been obsessed with them. They are the perfect mix of wholesome and indulgent and somehow deliver a level of satisfaction which far outweighs their humble ingredients and simplicity. The pancakes themselves are pretty plain and rely quite a bit on the generous toppings to really make your toes curl with pleasure. As with any pancake recipe you can add whatever toppings tickle your fancy - I tend to stick with a healthy combo of fat free Greek yoghurt and fruit.

To make three small pancakes (enough for one person) you will need just three ingredients :

❤️ 1 egg

❤️ 1 heaped tablespoon of Greek yoghurt (I use good quality 0% fat free)

❤️ 20g oats or oatmeal

That's it! There is no flour in this recipe which makes them low calorie and very healthy, and you'll notice that I haven't suggested any sort of sweetener either. If you wanted you could add in a teaspoon of runny honey or maple syrup or maybe a dash of vanilla essence, but I think if you have enough sweetness in your toppings then the pancakes themselves can remain unsweetened.

Lets talk a little about the oats - in the above photo I'm showing you stoneground oatmeal on the left and ordinary porridge oats on the right. We've only had oatmeal in the cupboard just recently, bought from the supermarket when there were absolutely no other oats to be found during the panic-buying food frenzy at the start of the pandemic. I love the texture of the oatmeal and it suits these pancakes really well. If you have ordinary rolled porridge oats then they are fine too - I like to blitz a few handfuls of oats up in the blender to make them super-fine, storing them in an airtight jar. I definitely prefer the way the blitzed up oats work out in these pancakes - if you leave the oats whole the pancakes are a little chewy and slightly lumpy. 

By the way, 20g of oats isn't a huge quantity - it's roughly 2 heaped tablespoons, if you don't have digital scales.

First of all, whisk up your egg in a bowl, add in any sweetener if you want it and dollop in the Greek yoghurt.

Whisk the egg and yoghurt together - it will look alarmingly lumpy at first as the Greek yoghurt tends to separate so don't panic. Keep going and all of a sudden the lumpy mixture will transform into a wonderfully smooth, pale yellow batter that makes you sigh with relief and rest your whisking arm.

Stir in the oats/oatmeal, then let your batter rest for five minutes or so while you heat up your non stick frying pan.

I use a little spray oil to lightly coat the pan, you don't need much oil so long as your pan is a good'n'.

Get the pan nice and hot, then dollop two spoonfuls of batter to make each pancake (three pancakes in total)...

....and use the back of your spoon to immediately spread the batter out as evenly as you can.

Cook for around 3 minutes - you will begin to see the pancakes "set" and turn slightly golden at the edges. Don't try and flip them too soon as they are delicate and will break, and hissy fits are never any good on an empty stomach. When you think they are ready, use a spatula to gently lift and flip each pancake....

....they should be beautifully golden when they turn over.

Cook the second side for another minute or two, then gently lift them out onto a plate.

Now pile on your toppings of choice - fat free greek yoghurt for me, sometimes with a little dribble of maple syrup if I'm feeling needy.

I slice up half a banana, and have ready a generous portion of frozen summer berries which have been defrosted in the microwave until they are oozy and soft but not cooked. I LOVE the way that frozen berries become so juicy when they are defrosted and much prefer them to fresh berries for breakfast toppings (also brilliant on muesli).

I've not tried any other toppings (well I have varied my fruit and loved a passion fruit/mango/raspberry combo) but I imagine chocolate sauce or spread would go down well, or maybe something caramel-ish? I'm more than happy with my fruit and yoghurt though. 

I can honestly tell you that every single mouthful will have you groaning out loud in pleasure, they are that good. It's like eating an indulgent pudding for breakfast knowing that they are freakishly wholesome and bloomin' good for you. Filling too. Oats, egg, yoghurt and fruit, it's all great stuff for keeping you satisfied and pleasured from the inside out. 

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Comments

[Miriam]

These lovely, I’ll definitely be trying them out! We’ve finally managed to wean our children, now neatly 17 and 12, off breakfast cereals and I’m pleased to say they enjoy home made oat and banana or apple muffins instead. The recipe I use asks for a third of a cup of maple syrup which I decided was too much so miss it out. If I feel the fruit aren’t sweet, I have sometimes added some apple juice. I’m amazed that they both happily eat them, just as they are. I think your pancakes will make a nice change which is fab, as I’m sure they’d like to mix it up a little. Added to that, I definitely think I’d love them too 😋😄

[Alison]

Oh my days, just the ticket! Thank you!

[Lauren]

Thank you so much for this recipe Lucy, it’s great! I have so many food intolerances so can’t have ‘normal’ pancakes containing wheat (and wheat/gluten free flours really don’t agree with me either). Often I’ve used mashed banana in oat pancakes, but I always find the banana taste so overwhelming and I don’t like the texture of it at all. These however are absolutely perfect!!! I enjoyed them with some strawberries, raspberries, Greek yoghurt and a splash of maple syrup. I was almost tempted to mix some unsweetened dark chocolate chips into the mixture - maybe next time as a weekend treat! Maybe if time allows and you have more simple, healthy recipes, you could consider sharing more with us, I know they will be well received :-) Lauren, Somerset, UK

[Gemma Roberts]

I’ve been thinking about making oaty pancakes for a while so this popped up at just the right time. I veganised mine by using a chia egg & soya yogurt.. I had mine with soya yogurt, cherries & a little agave syrup. My 6 year old had her first lot with Vego chocolate spread & the second lot with peanut butter, banana & agave syrup.. that was after she’d had 2 slices of toast 🤣 looking forward to tomorrow’s breakfast already!,

[Tricia]

Thank you for this!!! I will try them for supper tonight or breakfast in the morning!

[Anne Marie]

Ooh I must try your version. I made some similar when I had no flour (not this crisis!) but whizzed up oats. I didn’t use yoghurt. Thank you.

[Tracey Ogden]

Lucy made these this morning, banana and maple syrup for hubby , natural youghurt and frozen fruit for me, delicious and filling. Stay safe 💕

[Maria]

Great Pancakes Lucy... tried them today

[Ann Goodman]

Good morning Lucy

Just made the pancakes & loved them My wonderful grandson found me some lactose free Greek yoghurt & I put a splodge of my home-made marmalade on top. Delicious. So light & fluffy & gluten free! Hurrah! Thank you x

[Phyllis Hart]

Made these this morning and wow!!!! Easy to make and so delicious. Even hubby said I’ll have these again. Now that’s a compliment indeed. Thank you.

[JoAnn Georges]

Tried these pancakes this morning and they were good!

[Johanne Hagar]

Oat pancakes for breakfast today with fruit and yogurt! Just wonderful and met my expectations. Thank you for sharing and showing your making photos. I enjoy your talks and beautiful handwork. Johanne

[Beverley]

Hello Lucy, these pancakes look fab and I will definately be putting them on my'To Try Out' list. As a newby to the blogging family I have tried a few of your early recipes which all went down a storm with my hubby.Thank you for all your inspiration.

[Jacquie]

These look delicious Lucy, I have everything in to give them a try so I'll be doing that tomorrow.
Jacquie xxx

[Irene]

Hi could you tell me what shrove tue. Is the pancakes look yummy . I been reading your blog since befor the birth of your youngest . Love your resepi s amazing even in a small kitchen. great cooks and cookbook have been written in closet size kitchens I kinda thought atic 24 a room in the atic you could escape to.? Maybe it's just a window with view. Stay healthy and safe . First time commenter. We had snow this morning.

[Ann]

I made them for lunch yesterday with chopped apples and a tiny bit of maple syrup. They are delicious and a great way to use the Steel Cut Oats that I bought for another recipe. I believe that's the US term for the stone ground oats in the left of your photo. They have nice nutty flavor. Thank you for sharing this delicious treat.

[Lou]

Hi Lucy, I’ve just returned to your blog after a fairly long season of ‘life’ over things on the interwebs (life being 3 young kids and a front line nhs A&E Dr job). What a treat it is being to catch up with your musings and ideas - thanks so much! I was an avid reader on all 3 maternity leaves. Anyway, me and middle daughter (4) made these today for breakfast and found them delicious. She and I could do with being a bit less wobbly... the boys with their fast metabolisms didn’t like them as much as ‘proper pancakes’ but tough, frankly! That recipe is going on our regulars, alongside your fruity muffins and oaty biscuits from years back. Thanks Lucy!

[Elise]

This is my kind of breakfast! I would even have them for dinner! How delicious!

[Barbara West]

I just remembered I have a small electric coffee mill! It should easily hold a couple of tablespoons of rolled oats, yum, yum, yum! Thank you, Lucy!

[Jo]

Yesssss! Its forcasted rain tomorrow morning, these will hit the spot for a Husband in lockdown! Thank you Lucy.

[DebbyMc]

Just made these cakes! Yum! Thank you!
https://s.amsu.ng/BzfnrfgFodMN

[Sarah Nichols]

Wonder if soya yoghurt will be okay? They sound so delicious!

[Tonia]

Those look amazing! I'm hugely fond of pancakes all year round but don't often make them because the flour can be so stodgy (maybe it's how I make 'em!). Will definitely try with oats next time.

[Mary W]

I think I will try this with one change. I don't have any ground oats, only rolled so maybe a third of the oats can be replaced with stone ground corn meal. I love corn cakes so I think this will be a match and can't wait to experiment. Best part of this will be eating my trial with homemade Beauty Berry jam.

[Karen]

I usually make a Jack Monroe baked oat recipe in the winter. These could be the perfect summer replacement. Trying them tomorrow, think I might add blueberries to the mixture, too...