Hearty and healthy oat pancakes made with only 3 ingredients (excluding water and salt)! They are vegan, gluten-free, flourless, and oil-free. They are also easy to make in a single bowl (no blender required!).
Happy holiday weekend, everyone!
My recipe today? It required some channeling of my Scottish roots. I wanted to make a new version of oat pancakes that were mostly oats.
As each attempt failed, I added another ingredient to make things work. Chia seeds. Flaxseed meal. Chickpea flour. Tapioca starch. Psyllium husk. Each was gooey and gross in a unique way. Cleaning out the blender umpteen times was nightmarish.
I nearly gave up. But some ancestral, Scottish force must have guided me to try again. With more oats, and little else. After a few more rounds of testing, I had what I was craving.
Introducing my 3-Ingredient Oat Pancakes. Made with (1) OATS, (2) baking powder, and (3) a bit of coconut sugar (plus water and optional salt). They are well tidy scran (Scottish slang for delicious/fantastic/outstanding food), if I do say so myself.
These hearty, bonnie pancakes are also:
*Easy to prepare
In true Scottish form, they are also seriously frugal.
To make them, you’ll use oats in two ways. First, soak one 1 cup of rolled oats and 1 cup of water for at least 30 minutes or for up to 12 hours.
The oats will be very soft and mushy. Next, grab a wooden spoon and stir like crazy. One to two minutes of vigorous stirring will render the mixture mostly smooth. A bowl and wooden spoon is so much easier to clean (to the nth degree) than a blender!
Time for more oats! Add an additional cup of (dry) rolled oats to the mix, along with 1/3 cup water, 2 tablespoons coconut sugar (or the sweetener of your choice), 2 teaspoons of baking powder and 1/4 teaspoon salt (you can vary or omit the salt according to your needs). Stir until just blended.
The different oat textures make these pancakes “work”: the soaked oats create a creamy, oat-milky base while the additional dry oats add structure and body (i.e., no gooiness!). Hooray for the wonder of oats!
Note that I made different batches of these pancakes with both old-fashioned rolled oats and quick-cooking (not instant) oats. I actually prefer the latter (the smaller pieces of oats throughout) , but either variety works fine.
Keep in mind that there is zero difference between the nutritional value of old-fashioned and quick-cooking oats. Both are simply steamed oat groats that have been rolled flat to create their characteristic “flake” shape. Quick-cooking oats go through one more step: they are coarsely cut into smaller pieces so that they will cook more quickly. That is the only difference!
Scoop the batter by 1/4 cup portions into a preheated, seasoned cast iron skillet (set over medium to medium-high heat). I prefer to use a preheated nonstick griddle, so that I can make a lot of pancakes at once. The heat is even and controlled (no lopsided, half-burnt pancakes!). We have a great (and relatively inexpensive) griddle by Presto. It was a Christmas gift from my in-laws a few years ago and I use it all the time (almost as often as my blender, which is a lot!). It was lifesaver when our oven died last month, too.
One more note about scooping the batter into the skillet or onto the griddle: because it is thick with oats, you’ll need to use the back of a spoon to spread the batter out into a 4-inch (10 cm) circle.
Cook until bubbles form on top and edges are golden brown. Flip pancakes and cook 1 to 2 minutes longer until browned and cooked through.
You can cool the pancakes and store for future breakfast (store in the refrigerator or freezer, reheat in the microwave).
Or serve immediately the pancakes with the toppings of your choice (e.g., syrup, fresh fruit, yogurt).
These are definitely not “traditional” pancakes (e.g., IHOP or Bisquick). They are very hearty; two will easily fill you up. You can also use them as flatbreads/griddle scones and use them for sandwiches or spreads of all kinds.
As (I hope) you can imagine, fancying up these humble pancakes (e.g., some vanilla or spices, for starters) is always an option. I love them just as they are.
Happy Sunday–here comes summer!
Making this recipe? I would love to see it!
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- 2 cups (160 g) rolled oats (certified GF, as needed), divided use
- 1 and ⅓ cups (325 mL) water, divided use
- 2 tablespoons coconut sugar (see notes for options)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- In a medium bowl, combine 1 cup of the oats and 1 cup of the water. Let stand for at least 30 minutes or for up to 12 hours.
- Vigorously mix the soaked oats with a wooden spoon until the oats are broken down and the mixture is mostly smooth. Stir in the remaining 1 cup oats, ⅓ cup water, coconut sugar, baking powder and salt until combined.
- Preheat a nonstick griddle to medium-high heat.
- Scoop ¼ cup (60 mL) of batter onto hot griddle, spreading to 4-inch (10 cm) circle with back of spoon. Repeat with additional batter. Cook until bubbles form on top and edges are golden brown. Flip pancakes and cook 1 to 2 minutes longer until browned and cooked through.
- Serve the pancakes with the toppings of your choice (e.g., syrup, fresh fruit)
Sweetener Options: Use an equal amount of the sweetener of your choice in place of the coconut sugar. For example, brown sugar, maple syrup, or a keto sweetener, such as Swerve.