Oat Pancakes by Roz Purcell

This no fuss pancake recipe by Roz Purcell made using a blender is quick and delicious!

Serves 1|Takes 10 minutes


1/2 cup of Flahavan’s Rolled Oats
1 egg
1 ½ tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
½ tsp gluten-free baking powder (regular will work also)
1 scoop of protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
Fresh berries


To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
Serve warm with a dollop of Greek yoghurt and fresh berries.

Recipe Categories:

Breakfast   Sweet   Celebrity Recipes   Brunch   Vegetarian   High Protein  

For this recipe you can use:

Flahavan's Irish Rolled Oats
Flahavan's Oats Illustration