Easy Healthy Oat Pancakes With Dairy-Free Option
Making pancakes from scratch is easier than you might think – and it’s a great way to get a delicious, nutritious breakfast on the table. These Healthy Oat Pancakes are packed with fibre and protein, and you can easily make them dairy-free by using oat milk instead of cow’s milk. They’re perfect for brunch or a lazy weekend morning!
Pancakes made with oat flour
Oat flour pancakes are a delicious and healthy alternative to traditional pancakes made with refined flour. Oat flour is high in fibre and nutrient-rich, making it a healthy choice for those looking to improve their diets. Wholemeal flour is also a nutritious option, as it contains all of the bran and germ from the wheat kernel. This results in a pancake that is packed with fibre and vitamins.
This combination makes for a delicious and healthy oat pancake that will keep you feeling full until lunchtime.
Oat pancakes with oatly milk
These healthy oat pancakes are delicious and so easy to make! I used oatly milk in the batter, and they turned out great. The oatly milk makes them nice and fluffy, and the oat and wholemeal flour add a bit of texture. I served them with some fresh lettuce, thin slices of cheese, cherry tomatoes and sundried tomatoes, but you could also top them with whatever tickles your fancy. These pancakes are a great option for breakfast or brunch, and they’re sure to please everyone. Give them a try and see for yourself!
Savoury pancake ideas
There’s no need to limit pancakes to sweet toppings. In fact, savoury pancakes make a great light meal or snack. Topped with a simple fried egg, some crispy bacon and a dollop of yoghurt, these healthy oat pancakes are a delicious way to start your day.
Or, for a quick lunch or dinner, try topping your pancakes with roasted veggies and shredded chicken. Whatever your toppings of choice may be, savoury pancakes are a delicious and versatile option. So next time you’re in the mood for something different, give them a try!
Ingredients
- 2Â Eggs
- 50 g Oat Flour or use rolled oats and blitz them in a food processor.
- 50 g Wholemeal Flour
- 150 ml Oatly Milk (or any kind of milk)
- 2 tbsp Oil (I used rapeseed)
How to make oat pancakes for savoury or sweet fillings
The best thing about these pancakes as they are very versatile so you can add a sweet or savoury filling to them!
- Add both flours to a jug. Make a little well in the middle and add the eggs and oil. Slowly mix together with a fork, then gradually add the milk. Mix vigorously. If it feels too thick, add more milk. The consistency should be quite runny and easy to pour.
- Heat a non-stick frying pan until hot, then pour some pancake mixture into the middle of the pan, then tip the pan, so it spreads out. Don’t pour too much, or you will get a thick pancake.
- Cook for about 2 minutes or until bubbles starts to form all over. Flip the pancake over and cook the other side for about a minute or two. Repeat in batches and serve.
FAQ’s
No, there is oil already in the mixture. Ideally, use a non-stick frying pan. If you do find it sticking, only use a very small amount.
In this recipe, there are 103 calories per pancake
You can buy oat flour at most supermarkets now or purchase it through Amazon.
Oat flour has more nutritional value than white flour and is better for your intestines.
Yes, you can add things like herbs (for savoury pancakes), lemon juice, vanilla essence etc. to the batter. If you want to add chocolate or maple syrup, add this after the pancake is cooked and not in the batter.
Healthy Oat Pancakes (plus dairy-free option)
Equipment
Ingredients Â
- 2 Eggs
- 50 g Oat Flour
- 50 g Wholemeal Flour
- 150 ml Oatly Milk (or any kind of milk)
- 2 tbsp Oil (rapeseed)
InstructionsÂ
- Add both flours to a jug. Make a little well in the middle and add the eggs and oil. Slowly mix together with a fork, then gradually add the milk. Mix vigorously. If it feels too thick, add more milk. The consistency should be quite runny and easy to pour.
- Heat a non-stick frying pan until hot, then pour some pancake mixture into the middle of the pan, then tip the pan so it spreads out. Don't pour too much, or you will get a thick pancake.
- Cook for about 2 minutes or until bubbles starts to form all over. Flip the pancake over and cook the other side for about a minute or two. Repeat in batches and serve.
