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These oatmeal pancakes are as delicious as they are nutritious. Serve them with whipped coconut cream and seasonal citrus fruit for a tropical twist! Give them a try and you will fall in love with this recipe. 

Are you a pancake and a crepe lover? Why not give our Crepe Cake Recipe a try?

pancakes and sliced blood oranges on a platter
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Pancakes belong in the comfort food pantheon. I don’t know if that’s controversial, but I am convinced and willing to make the case to anyone who is doubting.

As a family, we used to bounce between thick, fluffy American-style pancakes and thin Eastern European blini. Although I will always love those classic pancakes, I do love a bit of variety, which is where these wholesome oatmeal pancakes really shine.

Although they still taste like the pancakes we know and love, the use of oatmeal means that they have an extra nuttiness and depth to stand alongside the normal sweet batter. One taste and you’ll be convinced too!

These oatmeal pancakes are not actually new to our family. In fact, they were regularly made in our house in those post pregnancy days for a much needed energy boost!

Try these Oatmeal Pancakes with Coconut Whipped Cream and Blood Oranges for a healthier start to your day! #ad

How to make oatmeal pancakes

The recipe for oat pancakes are very similar to a regular pancake recipe but it relies on oats rather than flour to make the bulk of the batter. The rest of the ingredients are the same.

Milk, eggs, a small amount of wholewheat flour, sugar, oil and baking powder. I’ve also added bran for extra fibre.

I’ve played with the recipe and made a few adjustments over the years. Possibly the most important tweak was figuring out that processing rolled oats in a This is an affiliate link.food processor or a This is an affiliate link.blender to improve texture was extremely important. 

That step helps achieving a coarse flour-like texture, which makes these oat pancakes taste just as delicious as regular ones. I’ve also added some wheat bran for extra fibre to make them a touch better for you. 

top down view of pancakes on a platter

Pancakes that are good for you

Pancakes are often seen as an indulgence, but there is no reason to feel guilt for eating this nutritious version.

Are you worried about consuming too much carbs? Well, these oatmeal pancakes are made of all the right carbs. Rolled oats and just a 1/3 cup of wholewheat flour!

I’ve also given the option to use soy milk instead of dairy. Completely optional, of course, but good to have up your sleeve if your family or guests struggle with dairy.

This recipe uses only 2 tablespoons of sugar and instead of dairy cream I whipped up coconut cream. I served these oatmeal pancakes with gorgeous blood oranges and tangerines for even more goodness.

Even with the extra wholesome ingredients, the kids were more than happy. There is nothing more satisfying than seeing their first bite and then a huge grin followed by, “it’s actually really GOOD!”

oat pancakes in a pan being cooked

Recipe Tips and Notes

  • The temperature of a This is an affiliate link.frying pan is essential for pancakes that are fully cooked on both the outside and inside. Aim for medium to medium-high, but you’ll likely need to adjust as you go. If the pancakes are too flat it is likely because the pan not hot enough, and if they burn then it’s hotter than it should be.
  • To achieve perfectly round pancakes, pour a ladleful of batter into the centre of a hot pan. Let the batter run outwards without moving the pan.
  • Don’t flip the pancakes until the edges are dry and most of the bubbles have popped.
  • This is a basic recipe for oatmeal pancakes, but is easily adaptable if you want to add your own twist. Chocolate chips or blueberries can be mixed into the batter to take the pancakes into a different direction.
  • I’ve had success making these pancakes with soy milk when I needed then to be dairy free. It changes the taste slightly but not in a bad way!

Serving suggestions

I’ve suggested a luxurious coconut cream as the perfect accompaniment for the warm, nutty flavour of the oatmeal pancakes. Along with a hit of citrus from the blood oranges, its a unique set of toppings that add something special to these pancakes.

But who can blame you if classic pancake toppings are what you are looking for? Maple syrup, jam and fresh berries are loved for a reason, and I love all of them on these oatmeal pancakes.

Try these Oatmeal Pancakes with Coconut Whipped Cream and Blood Oranges for a healthier start to your day! #ad

Storage and leftovers

I tend to make extra pancakes so I can enjoy them again in coming days. Fortunately, they store perfectly well in the fridge for 2-3 days. They can be reheated in a microwave, but I prefer using a toaster to revive some of the crisp on either side.

Pancakes can also be frozen for up to 2 months. Let the pancakes cool down, then freeze them in a This is an affiliate link.sealable container with waxed paper between each layer. This makes it easier to remove individual servings.

More hot breakfast recipes

5 from 13 votes

Oatmeal Pancakes with Coconut Cream and Blood Oranges

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
Makes 18 pancakes
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Equipment

Ingredients 

For the Oatmeal Pancakes

  • 1½ cups / 135g rolled oats
  • 2 cups / 500ml skim milk or soy milk
  • 1 egg
  • 1/3 cup / 45g whole wheat flour
  • 1/4 cup / 30g wheat bran
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 2 tsp coconut oil plus more for cooking pancakes, melted
  • 1/2 tsp salt
  • 1 tsp This is an affiliate link.vanilla extract

For the Coconut Whipped Cream

  • 1 can of coconut milk, not reduced fat
  • 2 tbsp icing sugar

For the topping

  • 2 blood oranges, peeled and thinly sliced
  • 2 tangerines, peeled and thinly sliced
  • Unsweetened coconut flakes, optional
  • Pomegranate seeds, optional

Instructions 

  • Put a can of coconut milk in the fridge the night before or at least two hours before whipping it.
  • Measure out rolled oats and pulse them in a food processor or a blender until they resemble coarse flour.
  • Mix with milk, whole wheat flour, wheat bran, sugar, melted coconut oil, sifted baking powder, salt, lightly beaten egg and vanilla extract. Set aside for 30 minutes.
  • Meanwhile open the can of coconut milk and carefully scoop out the hard coconut mass that is formed at the top of the can into a medium bowl. (Reserve the coconut water for another use.) Add icing sugar and whip with a hand blender for 1 minute until creamy and fluffy, put back in the refrigerator until ready to eat.
  • Preheat a non-stick frying pan on high heat, add 1/4 tsp of coconut oil to the pan and spread it around with a brush or a paper towel.
  • Stir the pancake batter and scoop out 1/4 cup/60ml of the pancake batter and cook over medium heat for 3 minutes on one side. When the pancakes are dry around the edges and bubbly on top flip them over and cook for another minute. Repeat until all pancakes batter is used. Stir your pancake batter each time you scoop another batch of pancakes to make sure the oats are even distributed. Keep warm until ready to serve.
  • Serve with whipped coconut cream and peeled and sliced blood oranges and tangerines. Sprinkle with coconut flakes if desired.

Nutrition

Calories: 336kcal | Carbohydrates: 37g | Protein: 9g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 29mg | Sodium: 251mg | Potassium: 643mg | Fiber: 4g | Sugar: 15g | Vitamin A: 416IU | Vitamin C: 11mg | Calcium: 228mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!
Julia from Vikalinka

About Me

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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Recipe Rating




13 Comments

  1. Linda says:

    5 stars
    I absolutely LOOVE those plates!! And these pancakes, I am totally digging all these citrusy flavors! These are definitely some pretty pancakes haha.

    1. vikalinka says:

      Thank you, Linda! I am completely obsessed with blood oranges right now. They are such a gamble though, you just never know how “bloody” they are until you cut into them!! ๐Ÿ™‚

  2. Laura (Tutti Dolci) says:

    Gorgeous pancakes, this looks like such a dreamy breakfast!

  3. Charlie says:

    5 stars
    These pancakes look absolutely perfect! I am in love!

  4. Hannah Hossack-Lodge says:

    5 stars
    I really like pancakes made with oats, I find them much more filling than regular pancakes, the fact that they are healthier is a bonus! I love blood oranges too, but I can never seem to find anywhere that sells them ๐Ÿ™ x

    1. vikalinka says:

      I got mine at Lidl, Hannah, they have blood oranges every year when they are in season. Do you have one nearby? Also, my local fruit stand has them too and they are sweeter and more red there but also much more expensive, so Lidl always wins. ๐Ÿ™‚ I completely agree about oat pancakes, so filling!!

  5. Jennifer says:

    5 stars
    What beautiful pancakes and love the combination of oats and coconut and oranges. So pretty and perfect for pancake Tuesday tomorrow ๐Ÿ™‚

  6. Dannii says:

    5 stars
    Those blood oranges look amazing – a beautiful dish!
    We have just planned our summer holiday too, as I just need something warm to look forward to haha.

    1. vikalinka says:

      Tell me about it, Dannii, especially after the crazy rain and hail we had last night! Summer and holidays can’t come soon enough. Until then blood oranges should fill the void!

  7. Lucy Parissi says:

    5 stars
    I love these pancakes! I have been feeling a little left out lately – especially today when my kids and their friends gobbled up chocolate crepes with Nutella (grrrr) – but I can indulge in a little sweetness with your recipe. Love the orange slices too – must taste so fresh. Will be making these very soon!

    1. vikalinka says:

      I felt that way as well until I whipped these up last Saturday. The fact that the kids didn’t even bat an eyelid at the healthiness of these convinced me how great they were! Much better for you and just as tasty if not more. ๐Ÿ™‚

  8. nimmi afzal says:

    5 stars
    wow…i just loved the recipe,Presentation and yummy pics..!!

    1. vikalinka says:

      Thank you, Nimmi!