Oat Pancakes | Cook for Your Life
Oat Pancakes - Cook For Your Life-anti-cancer recipes

Oat Pancakes

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4.2 out of 5 stars (based on 24 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

If you’re in the mood for pancakes but looking for something healthier than the boxed mixes, give this a try. Pancakes are really easy to make from scratch using common pantry ingredients, and the rolled...


  • ¾ cup rolled oats
  • 1½ cups plus 2 tablespoons buttermilk (see Chef Tips)
  • ¾ cup whole wheat pastry flour
  • 1½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon nutmeg, freshly grated
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoon melted butter or grapeseed oil
  • 1 tablespoon brown sugar
  • 1 tablespoon grapeseed oil or butter, for pan
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Nutrition Facts


289 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

3 g


35 g


8 g


5 g


9 g


581 mg


  1. Soak the oats in 1 cup of buttermilk for at least 10 minutes.
  2. In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, nutmeg, and salt.
  3. Make a well in the center and add in the egg, melted butter or grapeseed oil, brown sugar, remaining buttermilk, and the soaked oats. Mix well.
  4. Warm a lightly oiled skillet or griddle over medium heat. Using a ¼ cup measure, spoon the batter onto the skillet. Do not crowd the pan. Cook for about 2 minutes on each side. If not serving immediately, keep the pancakes warm in a 200-degree oven.

Chef Tips

If buttermilk is not on hand, measure out regular milk, then stir in a teaspoon of lemon juice or vinegar to acidify it before adding the oats in step 1.

These pancakes freeze well, so pop any leftovers into a resealable freezer bag for another day.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society