Oatmeal pancakes recipe – gluten free pancakes recipe made with 100% oats flour. These make a wonderful breakfast, finger food for toddlers or a quick after school snack for kids. They are very delicious, healthy, non sticky and fluffy. These can be served with any topping of your choice. We usually serve with homemade chocolate syrup made using palm sugar. Sharing that recipe as well in this post.
For more oatmeal recipes, visit
Oats Upma
Oats Idli
Oats ladoo
Oats dosa
Step by step photos on oatmeal pancakes recipe
1. Add little over 1 ½ cup oats to a blender. You can use any kind of oats. I used organic instant oats.
2. Powder them as finely as possible.
3. Measure 1 ½ cups oats flour, cinnamon (optional),baking powder and salt.
4. Mix everything well.
5. Add eggs, softened butter, milk and sugar to a bowl. Any milk can be used.
6. Whisk everything well.
7. Add the flour to this.
8. Mix just until well combined. The batter is of a thick pouring consistency.
9. Grease a pan and heat it. Pour a ladle full of batter. Do not spread it much.
10. Drizzle little oil or butter. Allow to cook on a medium heat until the base is firm and done.
11. Flip it and cook on the other side.
Serve with chocolate syrup or maple syrup.
oatmeal pancakes recipe below
oatmeal pancakes recipe | easy oats breakfast recipe
oatmeal pancakes
Ingredients (240 ml cup used)
- 1½ cups oats flour
- ¼ tsp salt or as needed
- 1½ tsp baking powder
- 1/8 tsp cinnamon (ceylon cinnamon) (optional)
- 2 large eggs
- 1 cup milk (any milk)
- 1½ tbsp butter soft or oil
- 1 tsp vanilla extract
- 1 tbsp sugar
for serving
- Chocolate syrup or maple syrup
How to make the recipe
- Powder or process oats to a fine flour. Measure 1½ cups of this to a bowl. Add baking powder, salt, and cinnamon as well. Mix together.
- Whisk together, eggs, milk,soft butter, vanilla and sugar.
- Add the flour to the egg mixture and combine until mixed. Do not over do.
- Set this aside for 8 to 10 minutes.
- Grease a pan and heat it.
- When it hot enough pour a ladle of this batter and gently spread it a bit only.
- Cook until it is done, flip and cook on the other side as well until done.
- Serve hot with chocolate syrup or maple syrup.
homemade chocolate syrup recipe
Ingredients
¾ cup palm sugar or any sugar or dark jaggery
¼ cup cocoa
1 tsp vanilla extract
¾ cup water
Method.
Mix all the ingredients. If using jaggery, you may need to filter it. Boil for 8 to 9 minutes or until it thickens.
Cool and store it in a glass bottle. Use it as a topping on pancakes, poke cakes, ice creams or to make chocolate milk.
Tanvi Naik says
ma’am but what if we don’t add eggs in it
swasthi says
Tanvi
You can try adding 1 medium sized banana. Puree it well and add it in place of egg.
If you try do share the outcome
🙂
Shalini says
I like all your recepies very much
swasthi says
Thanks Shalini
Anonymous says
Hi Swathi
Very healthy oatmeal pancake recipe. Thanks! I have few doubts about this please.
Will it be very soft?
WIll it be sweet?
If it will be sweet, then is the sugar enough for this recipe?
Thanks,
Jenitha.
swasthi says
Hi Jenitha
Welcome. They turn soft but hold good shape. It will not be sweet. If you want you can add more. Hope this helps
Lavanya says
Hi Swasthi,
Your recipes are very interesting ,accurate and detailed.I like your tips and health suggestions.I do follow most of them.I started replacing sugar with coconut palm sugar wherever possible.I don’t find palm jaggery here in US.
I tried most of your laddo recipes,walnut burfi,toddler foods.everything was very tasty and healthy.also ur pulao and biryani collection is unique.I tried most of ur vegetarian recipes.
Can I skip eggs in this recipe?if yes,what is the substitute for that?
Also can you post thimmanam recipe .its a combination for attu. Soaked rice is ground with coconut and cooked with jaggery and milk to halwa consistency. although milk is optional it is said to add taste.we sometimes add cooked drumsticks to this while cooking this mixture.that is called mulakkada paravannam.
Hope you have heard of it.kindly request you to post this
swasthi says
Hi Lavanya
Nice to know you. Thanks a lot for trying so many recipes and the feedback too. I don’t think it works good without eggs, i will try first and share it shortly on the blog. I haven’t heard of the thimmanam recipe and even mulakkada paravannam. But i suppose it is a coastal recipe, i will find from my mother and share it. Thanks again for the feedback. Have a nice week ahead
jasmine says
Nice
I like it
swasthi says
Thank you
Madhavi says
Wow!! What a creativity swasthi!! Super!! Am going to try this soon and tell u how far was i successful… Just two doubts please…? is there an option to do these pan caked without eggs and is palm sugar and coconut palm sugar the same and doesn’t it require to filter. Please advise. One of my friend who is a north indian said they make similar pan cakes (indian version 🙂 ) with wheat flour, sugar and powdered fennel seeds itseems. Dint try that though. 🙂
swasthi says
Thanks Madhavi,
Pancakes without eggs really don’t turn out as good as the ones made with eggs. Without eggs, we need to add an acidic ingredient to react with the batter. Then the end results are just not very good. The nutrition also is low. Actually palm sugar and coconut palm sugar are not same. Palm sugar (thati bellam) is available in little india in many indian stores. Most recipes i share here are all made with coconut palm sugar and i use the term palm sugar to mention the same. If you try the eggless version do share with me, want to try that one as well. Have a nice weekend.
Madhavi says
Thanks swasthi! I have coconut palm sugar only at home so i was little doubtful when i read as palm sugar to know if i had to buy that. So i guess i can use that cocnut palm sugar only. And i thought if u had tried eggless version ever thought will try too. Thank u. 🙂