Healthy Oat Pancakes


Weekends in our house often mean pancakes, we have more time at the weekend to eat breakfast and it is lovely to sit down as a family and plan the weekend together over breakfast. This recipe replaces flour with blitzed oats, for some added fibre. It is also really easy to remember, when you are slowly limbering up in the morning, as there are just 3 ingredients in the batter.  

  • 80g oats

  • 200ml milk

  • 1 medium banana

  • vegetable oil, for cooking

  • small handful of blueberries, to serve


Blend the oats in a blender until you have oat-flour: add the milk and the banana, then blend until combined.

Heat some oil in a frying pan: add one ladle of batter at a time to the pan, to make scotch size pancakes (you don’t want them to be too thick, so the pancakes cook through).

Cook for a couple of minutes until bubbles appear on the surface of the
pancakes, they are now ready to turn. Turn and cook on the reverse side. Once both sides are cooked and golden, remove from the pan and set aside
ready to serve.

Repeat until you’ve used up all the batter, adding more oil to the pan as needed, wiping away any excess oil.

Serve the pancakes, with fresh blueberries and for smaller children you can cut the pancakes into easy-to-grip sticks. 

pancakesMiriam Cooper