Recipe byThe ZestyPlate Kitchen
Oatmeal pancakes: quick, wholesome blender pancakes made with ground oats, topped with caramel syrup and fresh strawberries.
These oatmeal pancakes start in the blender, so everything goes in at once, whizzes smooth and cooks up tender and golden. Ground oats give them a gentle, nutty heft that keeps you going, and a drizzle of caramel with fresh strawberries tips them firmly into treat territory. Good for a slow weekend morning or a quick weekday stack.
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Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 1 medium Egg
- 80 ml Milk
- 1 tablespoon Sugar
- 1 tsp Baking Powder
- Pinch Salt
- 1 dash Vanilla Extract
- 150g Ground Oats
- 150g Butter
- 1 tablespoon Sugar Syrup
- 3 Strawberries
Preparation
- Put all the ingredients in a blender and blend until smooth.
- Let the mixture stand for 10 minutes.
- Grease a hot frying pan with a little butter and pour in a small amount of the batter.
- When bubbles appear across the surface, flip with a spatula, cooking over medium-low heat so they don't burn.
- Finish with the caramel and strawberries.
Tips from the ZestyPlate Kitchen
- Give the batter its full 10 minutes to rest. The oats soak up the milk and the pancakes hold together far better for it.
- Cook over medium-low heat. Oats can catch and brown before the centre has set.
- Wait until bubbles appear right across the surface, then flip once and leave them be for the fluffiest result.
- Swap the strawberries for banana, blueberries or a spoon of yoghurt, whatever you've got.
Frequently Asked Questions
Yes. Whisk the egg, milk, sugar and vanilla together first, then stir in the ground oats, baking powder and salt until smooth. A blender just makes it quicker and silkier.
Blitz rolled oats to a flour in a blender or food processor first. Left whole they give a coarser, more rustic pancake that needs a little longer to soften.
Hold the cooked pancakes on a plate in a low oven, around 100C, while you finish the batch so they all reach the table warm.
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