[Recipe] Guilt-Free Oatmeal Pancake


Published: July 5, 2016

Oatmeal Pancake

You don’t need nutritionally empty all-purpose flour to make light and fluffy pancakes. These heart-healthy oatmeal pancakes are entirely gluten-free because they’re based on blended oats instead of flour! Better still, they contain just a tiny amount of honey for a sweet touch, and the only fat used is to grease the pan. You can use any type of yogurt in this oatmeal pancake recipe, but for a protein boost, I recommend Greek yogurt.

Whereas all the other recipes in this list make one portion, this recipe makes eight pancakes which will easily serve four people. If you don’t have four people to feed, wrap each pancake individually in plastic wrap and store in the fridge for up to five days, or in the freezer for up to six months.



  • 2 cups instant oats
  • 2 teaspoons baking powder
  • 1/2 cup yogurt (any kind of yogurt will work)
  • 1 cup coconut or tiger nut milk
  • 1 egg
  • 1 tablespoon honey
  • Oil or butter for greasing (coconut oil works really well)
  • Optional: fresh fruit for serving, such as sliced banana, mango, watermelon or pineapple


  1. Pour the oats into a blender and blend on high speed for 10 seconds, until they turn into a fine powder.
  2. In a medium-sized bowl, stir together the powdered oats and baking powder.
  3. In a separate bowl, beat together the yogurt, milk, egg, and honey.
  4. Pour the wet ingredients into the dry and stir just until batter forms. Be careful not to over-stir or your pancakes won’t rise during cooking.
  5. Lightly grease a small frying pan with the oil or butter of your choice and place over medium-high heat.
  6. When the pan is hot, scoop 1/4 cup of the pancake mixture into the hot pan. Leave the pancake to cook for 3 minutes, until lots of bubbles have popped on the surface. Flip the pancake over and cook for another minute on the other side.
  7. Use a spatula to remove the pancake from the frying pan and keep on a hot plate under a kitchen towel or in a preheated 100°F/40°C oven whilst the rest of the pancakes cook.
  8. Repeat steps 5-7 with the rest of the pancake batter until it’s all used up.

Enjoy the pancakes straight away whilst hot with fresh fruit.

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