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oatmeal pancakes


If you don't like oatmeal but you're looking for a healthy and delicious breakfast, this is the perfect recipe for you!
This Oat Pancakes are gluten free, made only with rolled oats, without refined sugar and butter, but still incredibly fluffy, moist, soft and delicious!
The vinegar added to the milk, reacts with baking soda and let the pancakes rise giving them a soft and fluffy texture.
Oats make you fell full for hours, so you'll have a tasty rich breakfast with low calories.
I've added maple syrup to the batter to get more tasty pancakes, but you can skip it and use maple syrup only as topping and add some fresh fruit and nuts on top of your pancakes!
You can prepare them and frozen cooked panckaes for up to 3 months: so you can prepare your breakfast every morning in 1 just minute!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Snack, Treat
Servings 7 Pancakes
Calories 176 kcal


  • 240 g (1 cup) milk or buttermilk, in this case skip vinegar
  • 10 g (2 tsp) white vinegar or apple vinegar or lemon juice
  • 180 g (1+1/2 cup) old fashioned rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 large egg
  • 1/2 tsp vanilla paste or vanilla extract
  • 20 g (1+1/2 tbsp) vegetable oil
  • 20 g (1 tbsp) maple syrup or honey


  • Mix together milk, vinegar and let it rest for 5 minutes. You can also use buttermilk and skip the vinegar step.
  • Grind oats finely (or you can use oats flour) using a food processor.
  • In a large bowl mix grinded oats, salt, baking powder and baking soda.
  • In the milk and vinegar mix add the egg, vegetable oil, maple syrup and mix until well combined.
  • Add gradually the milk mix into the oat mix, add vanilla and mix until combined. If your batter turns out too thick and hard, add a splash of water or milk to get a more fluid batter. The consistency of the batter depends on the types of oats you use.
  • Preheat a non-stick pan slightly greased with butter (absorb the excess of butter with a kitchen paper).
  • Pour about 1/3 cup of batter in the pan and cook over medium-low heat until the sides are dry but the center sill runny (about 3 minutes).
  • Flip pancakes and cook the other side until golden (about 1-2 minutes).
  • Serve immediately with fresh fruit, maple syrup or honey...or your favourite topping!



You can serve with fresh fruit.
Store in refrigerator for 3 days or in freezer up to 3 months. 

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

Don’t lose any recipe!



These Oatmeal Pancakes are made without refined sugar, just 1 tbsp of maple syrup in the batter but this is optional: you can skip it or substitute it with honey, it’s up to you!

I’ve added maple syrup on top of my pancake stack to make them more delicious, but you can skip and eat them only with fresh fruit on top.


The consistency of this pancake batter is thick but not too much and it depends on the type of oat you’re using: if you get a too thick batter, please add a splash of water to get a slightly more fluid consistency!


These Oat Pancakes are incredibly easy to make, but like all pancakes, you should cook them in the right way.

Preheat a non-stick pan, slightly greased with butter/vegetable oil and absorbe the excess using a kitchen paper. 

Cook pancakes on a medium-low heat: in this way you can perfectly cook through, but without drying them too much or burning the top/bottom! 

Flip them when the bottom is golden, the sides are dry but at the center the batter is still runny. Now you can cook the other side for about 1-2 minutes until it becomes golden.

Be careful to not over-cook or they become dry!