Oat Pancakes - Cook For Your Life-anti-cancer recipes
Oat Pancakes
Servings: 4
Prep time: 30

Pancakes are really easy to make from scratch, and it’s likely that you have everything you need to make them in your pantry. This Oat Pancakes recipe is a great way to use rolled oats too, especially if you’re in the mood for a pancake that is healthier for you than the usual boxed varieties. Sprinkle with some berries, a few nuts, and a drizzle of good maple syrup for a perfect weekend breakfast.


  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 eggs, melted butter or grapeseed oil, brown sugar, remaining buttermilk and the soaked oats. Mix well.
  4. Heat 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 1½ to 2 minutes on each side. If not serving immediately, keep the pancakes warm in a 200 degree oven.


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

Nutritional Information


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

*per serving

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Ann's Tips and Tricks

If you don’t have buttermilk 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 bag for another day.




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