Why settle for the usual boring pancakes when you can opt for super healthy sugar-free quick and easy porridge oat pancakes with only 3 ingredients that will fill you up and make a great start to your day.
Why you’ll love these porridge pancakes
- Oat pancakes are sugar-free, super healthy and packed with nutrients
- These pancakes are super quick and easy to make
- Porridge pancakes fill you up and keep you going for longer
- These are gluten-free pancakes, just check that the oats are from gluten free factory
- These pancakes just taste great and go with all sorts of toppings
I made porridge pancakes in my cookbook Simply Scottish Cakes & Bakes and those were a huge hit but a sweeter version of pancake than these very simple 3 ingredient oat pancakes.
Are these oat pancakes gluten -free?
Yes, these are gluten-free oat pancakes as oats themselves contain no gluten. However, make sure that you check the information on the packet of oats as some are milled in factories that also deal with wheat and they must state this on the packet.
Are oat pancakes healthy?
Oats are high in protein, slow burning carbs, fiber and vitamins. They are full of antioxidents too and these help to reduce blood pressure. All in all oats are a powerhouse of goodness.
They fill you up for longer than other cerials and they help to keep you calm as well. So these simple porridge oat pancakes are a great way to start your day the healthy way.
These are sugar-free pancakes so that also helps cut down calories and the dreaded sugar intake.
Gluten-free pancakes are easier on the digestive system for many people.
Ingredients for these porridge pancakes
- Porridge oats
- An egg
- pinch of salt
What type of oats to make pancakes
I’ve used standard Scottish porridge oats here and simply blitzed them so they are finer and cook quicker too.
You can use quick oats but if you are avoiding sugar do check the packet info as some of these quick porridge oats do contain sugar.
Refined ground oats would work fine for these porridge pancakes.
What type of milk for these pancakes
You can use any type of milk that you like to make your porridge oat pancakes. From whole milk or semi skimmed to almond milk or goat’s milk.
How to make gluten-free oat pancakes
This oat pancakes recipe is super easy to make and quick too!
Simply whizz up the porridge oats in a mini food processor to break them down as this makes them quicker to cook and gives a much better texture to the porridge pancakes.
Whisk the egg and add in the oats and milk and a pinch of salt.
Heat a little butter in a frying pan over medium heat then wipe off most of the butter before cooking the pancakes.
I like my pancakes round and as this is a looser batter than normal pancakes I put a cookie cutter in the frying pan and spoon some of the batter into the ring.
Leave the cutter in place for a minute for the pancake to get its shape then carefully lift off and place again to make another pancake in the same pan.
Cook these gluten-free pancakes for about 2 minutes then flip over to cook the other sides. The pancakes should be golden.
Can you make oat pancakes ahead?
Yes, simply mix up the pancake batter ahead of time and store in the fridge for up to 24 hours before using
How to serve these porridge oat pancakes
Just serve your oat pancakes as you would any other pancakes. Keep it healthy with just a banana or a few berries.
Or serve these gluten-free pancakes with some syrup or honey on top and maybe a spoonful of Greek yogurt too.
Why not check out my recipe for how to make your own Greek style yogurt.
Looking for more super easy pancake recipes? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
3 ingredient sugar-free porridge oat pancakes
- 50 g porridge oats allpurpose flour
- 1 egg
- 2 tbsp milk
- pinch of salt
- 1 tsp butter or oil for cooking
- Whizz the oats in mini food processor to break them down and make them cook quicker
- Whisk the oats with the egg and add milk, add more if you want a looser batter
- heat the butter in small frying pan then wipe most of it off with a paper towel
- use a cookie cutter if you want a nice round shape and spoon batter into the cutter and cook for about 2 minutes then remove the cutter and flip the pancake over
- repeat this with the other pancakes, I got 3 pancakes from this recipe