Oat pancakes
Oat pancakes take three basic ingredients and a blender — the oats are milled into flour together with the milk and eggs. Only one thing matters: 10 minutes of rest, during which the oats swell and the batter stops tearing in the pan.
Your own work in that: 0 min.
- Blending the batter 3 min
- Oats swelling 10 min
- Frying 16 min
Step by step
0 / 4 doneBlend everything together
Put the oats in the blender jug, pour in the milk, crack in the eggs, add salt, baking powder and a tablespoon of oil. Blend for 60–90 seconds until the oats turn into a fine suspension and the batter is smooth as cream.
Ingredients: 150 g rolled oats · 350 ml milk · 3 pcs eggs · ½ tsp salt · ½ tsp baking powder · 2 tbsp oil
A blender makes oat flour in a minute — no separate product needed.Wait 10 minutes
Leave the batter for 10 minutes. The oats absorb some of the milk and the batter thickens — this step decides whether the pancake flips in one piece. If it is too thick after resting, add 2–3 tablespoons of milk.
Ingredients: 150 g rolled oats · 350 ml milk · 3 pcs eggs · ½ tsp salt · ½ tsp baking powder · 2 tbsp oil
TipThe consistency should be like pouring cream: it falls off the ladle in a wide ribbon but does not run like water.
Fry over medium heat
Heat a 22 cm pan and wipe it with oil on kitchen paper. Pour in a ladle of batter (about 80 ml) and swirl to spread. Cook 90 seconds until the edges lift and pull away from the pan, then flip and cook 45 seconds. Work through all the batter, wiping the pan with oil every two or three pancakes — eight take about 16 minutes in total.
Ingredients: 150 g rolled oats · 350 ml milk · 3 pcs eggs · ½ tsp salt · ½ tsp baking powder · 2 tbsp oil
TipOat pancakes are more delicate than wheat ones — flip only when the edge releases by itself.
The edge releasing itself is the signal to flip.Serve with yoghurt
Stack the finished pancakes on a plate and cover with a second plate — the steam keeps them soft. Serve with Greek yoghurt, blueberries and honey.
Ingredients: 200 g Greek yoghurt · 150 g blueberries · 2 tbsp honey
Before you start
Gluten-free version
Use oats certified gluten free and baking powder labelled gluten free — some ordinary baking powders contain wheat flour or starch. The rest of the recipe contains no wheat.
Savoury
Skip the baking powder, add a tablespoon of chopped chives to the batter and serve with curd cheese or salmon.
Batter for tomorrow
The batter keeps in the fridge for up to 24 hours. Stir and add a splash of milk in the morning — it thickens overnight.
