This delicious oat pancake recipe is quick, easy, and perfect for a nutritious breakfast or brunch. Made with simple, wholesome ingredients like oats and cinnamon, these pancakes are soft, light, and wonderfully filling. You can customize them with your favorite toppings for a truly satisfying start to your day.
Ingredients Needed:
- 100g porridge oats ( use gluten-free oats if required)
- ¼ tsp sea salt flakes
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 100ml oat milk (or any other milk of your choice)
- 1 free-range egg
- 1 tsp vanilla paste or extract
- 1 tsp sunflower oil (for frying)
How To Make Oat Pancakes Recipe?
- Grind the Oats: Place the oats and salt in a blender or food processor, processing until the texture is mealy but fine. Transfer the mixture to a bowl, then stir in the baking powder and cinnamon.
- Prepare the Wet Ingredients: In a measuring jug, whisk together the oat milk, egg, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Stir the wet mixture into the dry ingredients until fully combined. If the batter thickens, add a little more milk to achieve the desired consistency.
- Heat the Pan: Heat ½ tsp sunflower oil in a smooth, non-stick griddle or frying pan over medium heat. Once hot, use kitchen roll to evenly spread the oil across the surface.
- Cook the Pancakes: Use a quarter-cup measure (about 60ml) to pour the batter into the pan, filling it two-thirds full. Cook 4 pancakes at a time, flipping them after about 2 minutes when the underside is golden. Cook the other side for 2 minutes until golden and cooked through. Avoid pressing the pancakes down as they cook.
- Keep Warm: Once cooked, place the pancakes on a plate and cover with a clean tea towel to keep warm. Re-oil the pan and cook the remaining pancakes.
- Serve: Serve the pancakes immediately while warm, and enjoy with your favorite toppings like fruit, syrup, or yogurt.
Recipe Tips:
- Don’t Overmix: Stir the ingredients just until combined. If you mix too much, the pancakes will be heavy.
- Heat the Pan: Make sure your pan is hot before cooking. A cold pan can make the pancakes stick.
- Add More Milk: If the batter is too thick, add a little more milk to make it the right consistency.
- Flip Once: Flip the pancakes only once when the underside is golden, and you see bubbles on top.
- Keep Pancakes Warm: Put cooked pancakes on a plate and cover them with a tea towel to stay warm while you cook the rest.
How To Store & Reheat Leftovers?
- Refrigerate: Let the pancakes cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the pancakes before freezing. Lay them flat on a baking sheet to freeze, then transfer to a freezer-safe container. They’ll keep for up to 1 month.
- Reheat: Heat a non-stick frying pan over medium heat. Warm the pancakes for about 2 minutes on each side.
Nutrition Facts:
- Calories: 139.1 kcal
- Total Fat: 4.1g
- Saturated Fat: 1.3g
- Cholesterol: 143.7mg
- Sodium: 45.1mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3.1g
- Sugars: 0g
- Protein: 6.4g
Try More Nigella Lawson Recipes:
- Nigella Oat Biscuits Recipe
- Nigella Oatmeal Raisin Cookies Recipe
- Nigella Clementine Marmalade Recipe
Nigella Oat Pancakes Recipe
Description
This delicious oat pancake recipe is quick, easy, and perfect for a nutritious breakfast or brunch. Made with simple, wholesome ingredients like oats and cinnamon, these pancakes are soft, light, and wonderfully filling. You can customize them with your favorite toppings for a truly satisfying start to your day.
Ingredients
Instructions
- Grind the Oats: Place the oats and salt in a blender or food processor, processing until the texture is mealy but fine. Transfer the mixture to a bowl, then stir in the baking powder and cinnamon.
- Prepare the Wet Ingredients: In a measuring jug, whisk together the oat milk, egg, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Stir the wet mixture into the dry ingredients until fully combined. If the batter thickens, add a little more milk to achieve the desired consistency.
- Heat the Pan: Heat ½ tsp sunflower oil in a smooth, non-stick griddle or frying pan over medium heat. Once hot, use kitchen roll to evenly spread the oil across the surface.
- Cook the Pancakes: Use a quarter-cup measure (about 60ml) to pour the batter into the pan, filling it two-thirds full. Cook 4 pancakes at a time, flipping them after about 2 minutes when the underside is golden. Cook the other side for 2 minutes until golden and cooked through. Avoid pressing the pancakes down as they cook.
- Keep Warm: Once cooked, place the pancakes on a plate and cover with a clean tea towel to keep warm. Re-oil the pan and cook the remaining pancakes.
- Serve: Serve the pancakes immediately while warm, and enjoy with your favorite toppings like fruit, syrup, or yogurt.
Notes
- Don’t Overmix: Stir the ingredients just until combined. If you mix too much, the pancakes will be heavy.
- Heat the Pan: Make sure your pan is hot before cooking. A cold pan can make the pancakes stick.
- Add More Milk: If the batter is too thick, add a little more milk to make it the right consistency.
- Flip Once: Flip the pancakes only once when the underside is golden, and you see bubbles on top.
- Keep Pancakes Warm: Put cooked pancakes on a plate and cover them with a tea towel to stay warm while you cook the rest.
Nigella Oat Pancakes Recipe