Oat Pancake

Oat pancake is the fastest kind of pancake for breakfast, and oat flakes turn it into a more substantial morning dish that can be ready in 10 minutes. Oat pancake works well when you need one full serving quickly, and the filling can be chosen to suit your taste, from savoury options to sweet ones.

Oat flakes, milk, eggs and salt each have a clear role in the batter. Oat flakes give the pancake body and a pleasant cereal texture, and lightly blending the oat flakes helps the batter come together more evenly. Milk keeps the batter fluid enough to pour, eggs bind the mixture and help it set into one flexible pancake, and salt sharpens the flavour even in a very simple base.

The main point during cooking is to let the top become almost set before adding the filling. The pan should be heated first and only lightly greased, then the heat should be reduced to medium after the batter is poured in. The pancake should cook covered for 3 to 4 minutes, and the right moment is when the upper side looks nearly cooked, so the pancake can be folded without tearing too much.

The filling in the recipe balances richness, freshness and a lightly smoky fish flavour. Avocado makes the filling creamy, tomato adds juiciness, and cold-smoked trout adds a savoury accent. The recipe also notes that many other fillings are suitable, both sweet and not sweet, such as Icelandic skyr with mango and strawberries, cottage cheese with cheese and herbs, or fresh salad with sous-vide chicken breast and Caesar sauce.

Oat pancake should be served hot, folded over the filling straight from the pan. Oat pancake makes a complete breakfast on its own, because the pancake base and the filling are cooked and assembled in one pan. Oat pancake can also be adjusted to appetite and season by changing only the filling while keeping the same quick batter.

Oat pancake keeps only for a short time, so it is best cooked for one meal. Ready oat pancakes can be stored in a closed container in the refrigerator for up to 2 days, although pancakes made with eggs and milk lose their texture quite quickly. Ready oat pancakes can also be frozen for up to 1 month after cooling, with parchment between them in a bag or container, and reheated in a dry pan or in the microwave for 1 to 2 minutes.

Questions about this recipe

How long does it take to make an oat pancake?

An oat pancake takes 10 minutes in total, and the active time is also 10 minutes. The batter does not need to rest, so you simply mix it, pour it into the pan and cook it.

How many calories are in an oat pancake?

The source gives about 152 kcal per 100 g for the recipe. The exact value depends on the specific products used and on the filling.

What can I use instead of oat flakes in an oat pancake?

Oat flakes can be replaced with oat flour, using about 3 tablespoons instead of 4 tablespoons, and the batter will be smooth straight away. Ground quick-cooking oat flakes also work, while wheat flour changes the texture and makes the pancake closer to a regular one.

Can I freeze oat pancakes?

Yes, oat pancakes can be frozen. Cool the finished pancakes, separate them with parchment and store them in a bag or container in the freezer for up to 1 month, then reheat in a dry pan or in the microwave for 1 to 2 minutes.

How long do cooked oat pancakes keep in the fridge?

Cooked oat pancakes keep in a closed container in the refrigerator for up to 2 days. Pancakes made with eggs and milk lose their texture fairly quickly, so the recipe is best cooked for one meal.