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Oat Pancakes | The Cook Book

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Serving Details

  • Serves: 2–3
  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Total Time: 15 minutes
  • Meal Type: Breakfast / Brunch

Recipe Description

Oat Pancakes from The Cook Book are the ultimate blend of simplicity and nourishment. These gluten-free pancakes are made with wholesome oats, naturally sweet banana, and protein-rich eggs — ideal for busy mornings or lazy brunches. Enjoy them plain or top with fruit, yogurt, or maple syrup for a satisfying, healthy start.

Nutritional Ingredients

  • Main Ingredients:
    • 1 cup rolled oats
    • 1 ripe banana
    • 2 large eggs
    • 1/2 tsp baking powder
    • 1/2 tsp cinnamon (optional)
    • 1/2 tsp vanilla extract
    • Pinch of salt
    • 1–2 tbsp milk (dairy or plant-based, to adjust consistency)
    • Butter or oil for frying

Cooking Instructions

  1. Add oats to a blender and blitz into a flour-like consistency.
  2. Add banana, eggs, baking powder, cinnamon, vanilla, salt, and milk. Blend until smooth.
  3. Let the batter sit for 2–3 minutes to thicken slightly.
  4. Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
  5. Pour small rounds of batter into the pan. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 more minutes.
  6. Serve warm with desired toppings.

FAQs

Are oat pancakes gluten-free?
Yes, if you use certified gluten-free oats.

Can I make these vegan?
Yes – replace eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and use plant-based milk.

Can I store leftovers?
Store in an airtight container for 2–3 days in the fridge, or freeze for up to 1 month.

Can I add mix-ins?
Definitely! Add blueberries, chocolate chips, or chopped nuts to the batter before cooking.

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