The Best Oat Pancake Recipe: No Butter, No Sugar And Still Delicious

The Best Oat Pancake Recipe: No Butter, No Sugar And Still Delicious

Oat pancakes may be something you’ve never considered before, or have been curious to try as a healthy alternative to pancakes. I tried oat pancakes personally because I bought a bunch of oats ages ago for one recipe and had nothing to do with the rest later, and heard about these so I thought I’d give it a go.

In complete honesty, I tried an oat pancake recipe I saw on Instagram last month and it was just average, but really wanted to give it a go so I searched online and found the one I’m writing about now, by Quaker Oats. What I love about this recipe is the simplicity of it all: the steps are so easy, and it’s likely that you have most if not all the ingredients at home. Not to mention that I didn’t realise till after that the recipe has no butter or sugar, making it a healthier alternative to the pancakes I normally make.

I was pleasantly surprised at how tasty they were, especially with some honey on top: the oats give the pancakes an interesting texture and also appear to be a lot lighter when eating them than normal pancakes. I ended up making this recipe for my parents and I, resulting in me having 3 pancakes, which left me not too full but satisfied.

Although they don’t have the same effect as non-oat pancakes, I would definitely recommend trying this, and I will be making this if I fancy something easy, slightly healthy but still interesting.

(For this recipe, I chose to do the banana and nutmeg stir-in options, but it gives you different stir-in recommendations too, such as blueberries, apple cinnamon and chocolate chips. However next time, I might try and combine banana and cinnamon and see how that goes.)

Recipe (taken from Quaker Oats):

1 and ¼ cups all-purpose flour/plain flour

½ cup of rolled oats (they recommend Quaker Oats of course, quick or old-fashioned, uncooked)

2 tsp baking powder

¼ tsp salt (optional – I included it in mine)

1 and ¼ cups milk (they recommend fat-free, I used semi-skimmed)

1 egg lightly beaten

1 tbsp vegetable oil

Stir-in options:

For blueberry pancakes: 1 cup of fresh or frozen berries (don’t thaw)

For banana pancakes: 1 mashed medium banana and 1/8 tsp ground nutmeg (I just used a pinch)

For apple cinnamon pancakes: ¾ cup finely chopped apple, ¼ cup chopped nuts and ½ tsp ground cinnamon

For chocolate chip pancakes: ½ cup semisweet chocolate chips

How To Make:

In a large bowl, combine all the dry ingredients (flour, oats, baking powder and salt) and mix well. In a medium bowl, combine all the wet ingredients (egg, milk and oil) and again mix. Add the liquid mixture to the dry ingredients all in one go and stir until you get a semi-smooth batter, or until the dry ingredients are dampened (don’t over mix). Add in your stir-in option and mix.

Heat a skillet over a medium to high heat and add oil. Wait for it to warm up before adding ¼ cup of the batter to the hot skillet. Wait for the pancake to bubble at the top before flipping. Wait for the edges to cook through and bubbles to form before serving. They recommend only turning it once.

I served my pancakes with honey on the top, but fruits like strawberries, blueberries and bananas would be a nice addition to the banana pancakes.

Taken from my Instagram stories (@itsmonicaagiuliani)

This is a completely unsponsored post – I just wanted to share a nice recipe I came across!

The Perfect 4-Step Pancake Recipe

The Perfect 4-Step Pancake Recipe

Happy Pancake Day!

If you’re like me and are always on the hunt for the perfect, slightly thick and fluffy pancake recipe, today’s your lucky day. I found this easy, adaptable recipe online from BBC Food. I enjoyed mine today with leftover blueberries in the batter, drizzled with honey and sliced banana on top. You can thank me later 🙂

What you’ll need:

  • 135 g plain flour
  • 1 tsp baking powder
  • half a tsp of salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg lightly beaten
  • 2 tbsp of slightly cooled down melted butter or olive oil, plus extra for cooking

Basic Method:

  1. Sift the flour, caster sugar, salt and baking powder into a bowl. In a separate bowl, whisk the egg and the milk together, then the olive oil (or butter).
  2. Pour the milk, egg and oil mix into the flour mixture and beat until you have a smooth batter. Let this stand for a few minutes.
  3. Over a medium heat, start heating oil or butter in a non-stick frying pan. When hot/melted, add 2 spoons (or 1 ladle) of the batter. This makes small-medium thick pancakes – adjust as you like. When the top of the pancake starts forming bubbles, flip it over and cook until both sides are a beautiful golden brown colour.
  4. Repeat step 3 until your batter is finished. Add toppings of your choice and serve.

It’s really that simple! Check out the full recipe below for a more detailed method:

Fluffy American pancakes recipe by Louisa Carter (BBC Food) – Full recipe (all recipe credit goes to BBC Food)

My tips:

  • I use olive oil instead of butter in step 1 and 3 for a (slightly) healthier alternative!
  • In step 3, the butter/oil can get slightly burnt and cause the pancakes to turn a darker colour. Clean the pan slightly of the burnt butter/oil off the heat to avoid this.
  • The recipe tastes nice enough in a plain batter, so extra ingredients aren’t really needed, but adding blueberries as the original recipe suggests adds a great pop of flavour.
  • Toppings! Adding strawberries and banana slices (sometimes blueberries too) is always my go to. I sometimes place them in a separate bowl beforehand, coat them in honey then spoon that all on top. The coating of honey specifically on the fruit adds a sweeter taste!
  • I’ve noticed there’s a little ‘Recipe Tips’ section below the original recipe which I hadn’t seen before. Be sure to check this out too! Next time, I might try the buckwheat pancakes with the cinnamon and the caramelised apples if I have more time.


All pictures are my own unless stated otherwise.