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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I make all manner of pancakes, oats, almond flour, coconut flour, and one of my favourite, mashed banana and egg, mixed together, the latter especially served with cream, chocolate chips and fresh raspberries, it’s a meal in itself
Actually the yogurt with fat in it is healthier...Fat is not your enemy, refined sugar is
Oh and just ordinary pancakes filled with saute leeks, mushrooms and ham all mixed into a soft cream cheese mix. I could go on, and on !
Enjoy your pancakes Lucy, and drop scones take some beating too 😀
Posted by: Helen | April 17, 2020 at 12:54 PM
Hmmm!! They look delish! Thank you for the recipe
Posted by: Christine | April 17, 2020 at 09:56 AM
Thank you Lucy. I’m going to surprise my husband with those scrumptious looking pancakes this morning for breakfast💕
Posted by: Liz Sawyer | April 17, 2020 at 06:50 AM
Oh these look delicious. I will have to try these without the egg as I am allergic.
Posted by: Suzan | April 17, 2020 at 06:46 AM
Great easy recipe Lucy thank you ❤❤
Posted by: Wendy | April 17, 2020 at 06:42 AM
I'm going to make these for breakfast today - we always have plenty of oats in - but I shall blitz some to make them finer. Sadly finally used in breadmaking the last of the Oatmeal I got from a Watermill at St Dogmael's. 'twas good stuff.
I am still discovering bags of frozen blackberries picked last year (and even 2018!) in the bottom of the freezer so can add these to toppings.
Posted by: jennie craine | April 17, 2020 at 06:40 AM
Those pancakes look delicious! Thank you for the recipe. Have you ever tried sourdough pancakes? We make those. ((hugs)), Teresa :-)
Posted by: Teresa Kasner | April 17, 2020 at 06:35 AM
I like to put my oats in a food processor and make my own oat flour. Great for waffles, pancakes and any baking. I use it for a daughter who eats gluten free food.
Posted by: Rebecca | April 17, 2020 at 02:56 AM
These look gorgeous Lucy. I am going to make them for breakfast today. It's 2.30am and I can't sleep..I am resisting the urge to go make them NOW!!!
Posted by: Kath Stephenson | April 17, 2020 at 02:40 AM
Oh thank you for the recipe! Had no idea they were so simple to make.
Will be making them ASAP after a run to the store for oatmeal. I only have steel cut oats at home. I don't think they will work.
Posted by: Maureen | April 17, 2020 at 12:29 AM
Thank you, Lucy! These look like a lovely change from my usual routine. Can't wait to try them.
Posted by: Nancy Swank | April 16, 2020 at 11:57 PM
Just made your pancakes breakfast time here in NZ! Yum yum such a nice change from the usual especially at this time. I upped the oats to 30g :O and got 4 delicious pancakes . Topped with butter and my homemade strawberry jam! SO delicious, healthy and different!! Xxoo
Posted by: Gillian | April 16, 2020 at 11:43 PM
They look delicious. Thank you for the recipe. 🌺
Posted by: Lenore | April 16, 2020 at 10:28 PM
I only eat pancakes on Shrove Tuesday but these look delicious! I must try them soon. Thanks Lucy <3
Posted by: Julie Lewis | April 16, 2020 at 09:26 PM