Oatmeal pancakes

Oatmeal pancakes

It's taken a while to perfect these pancakes, but all good things come to those who practice and we've decided to share our secrets with you.

15 min, prep
15 min, cook

Nutrition per portion

  • Calories633
  • Protein26
  • Carbs86
  • Fat13
  • Sat3
  • Fibre10


  1. 1

    In a large bowl, mix together the oats, flour, baking soda, baking powder and salt with a whisk.

  2. 2

    Add in the egg and almond milk and mix together thoroughly making sure you get lots of air into the mixture. Leave to stand for 10 minutes. This is important as the baking soda needs time to process before cooking.

  3. 3

    Add half a teaspoon of coconut oil to a large frying pan on a medium heat. When melted, use a spatula to spread the oil evenly around. Put a large spoonful of batter into the frying pan and use the spoon to mould the batter into a round disk approx 1cm thick. Press 5 or 6 blueberries into each pancake.

  4. 4

    Let the pancakes slowly cook for 3 minutes then careful flip each one over with a spatula. Cook the other side for 2-3 minutes. Repeat through steps 1, 2, 3 and 4 for the remaining batter.

  5. 5

    To serve. Stack the pancakes on top if each other and place a tablespoonful of Greek yogurt on top. Pile on the berries and seeds and drizzle with organic honey.