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Breakfast Oat Pancakes

Oat Pancakes


1 ½ mugs porridge oats (preferably gluten free)

¼ teaspoon salt

½ teaspoon gluten free baking powder

1 teaspoon ground cinnamon

1 egg

1 mug milk substitute

1 teaspoon vanilla extract

Butter or coconut oil for frying.



Put oats in a food processor and whizz to a flour like consistency.

Transfer to a bowl and add all other dry ingredients.

Mix wet ingredients together. Combine dry and wet until all dry lumps are mixed in.

Heat a large frying pan or griddle pan with oil.

Cook large spoonfuls of batter until coloured both sides. Serve with fruit or bacon or sugar free preserve like St Dalfour.