Have you ever tried whole oat pancakes? Soft, delicate, without added sugars so you can use them both sweet and savory.
When it comes to pancakes, one immediately thinks of breakfast, a sweet breakfast where maple syrup drips off the classic pancake.
Not so with these little whole oat pancakes: because of their neutral flavor you can use them also in place of bread for breakfast or lunch.
Very simple to prepare and quick, in mini format they measure about 3 1/8 inches in diameter.
I love oats, this health cereal, ideal for breakfasts. It is rich in minerals such as potassium, calcium (which helps prevent osteoporosis), phosphorus and iron.
On the blog you’ll find dozens of pancake recipes in a thousand versions, because relaxed weekends leave room for cooking with love.
Here are a few pancake recipes you might be interested in:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients for Whole Oat Pancakes
- 1 egg
- 1 tablespoon extra virgin olive oil
- 140 oat drink
- 110 oat flour (whole)
- 1 teaspoon nutritional yeast
- 1 pinch sea salt
Equipment for Whole Oat Pancakes
- 1 Immersion blender
- 1 Mixing bowl
- 1 7-hole pancake pan
- 1 Ladle
- 1 Spatula
Steps to Prepare Whole Oat Pancakes
In a bowl pour the egg and the oat drink, and mix with the immersion blender whisk. Add the flour, the pinch of salt, the nutritional yeast and one tablespoon of extra virgin olive oil.
Heat the pan and lightly oil it with extra virgin olive oil; using the ladle pour a little batter forming pancakes about 2 3/4 to 3 1/8 inches in diameter. I use a 10 1/4 in pan so I can make 5 small pancakes at once.
Let cook for a few minutes over medium-low heat until you see bubbles forming. With the spatula gently flip the pancake. Cook for a few more minutes, then transfer the pancakes to a plate with the spatula.
I didn’t list toppings among the ingredients because everyone fills the pancakes as they prefer.
The ones you see in the photo are served with a fruit salad (pear, kiwi, raspberries), a teaspoon of currant jam and a handful of dried currants. I also added two walnuts on the side.
Below is also a savory version with eggs, chicory and spinach, where the pancakes are used like small flatbreads.
Tips
You can prepare the pancakes in advance and then warm them at the last minute. The peculiarity of whole oat pancakes is that, being neither sweet nor savory but neutral in flavor, you can use them as bread, as a flatbread, whichever you prefer.
Storage
Store them in the refrigerator in a well-sealed container and consume within a couple of days.
You can make a double batch, freeze them in bags and then reheat when needed.
FAQ (Questions and Answers)
I don’t have oat flour, what can I use to make the same pancakes?
You can use whole wheat flour or semi-whole wheat flour. You can mix buckwheat flour with type 2 wheat flour.
I don’t have oat drink at home, what can I substitute it with?
You can substitute oat drink with almond or coconut drink, or use cow’s milk.
If I wanted a sweet pancake what can I add?
I discourage adding sweetness directly to the batter because a spoonful of jam or a teaspoon of honey is enough later. But if you really can’t resist, add a little honey or rice malt to the batter.
My pancakes often stick to the pan, what can I do?
If pancakes stick to the pan, either it wasn’t hot enough at the start or you didn’t lightly oil it; wipe a paper towel soaked in extra virgin olive oil over the surface. Don’t flip the pancake too early; try gently lifting it with a spatula.
