Pancakes at the weekend have become somewhat of ritual for us this year. Probably because it’s been comforting during winter time to have something really warm and filling to keep us going. Now that spring has come there’s no sign of us stopping, so I’d thought I share the recipe we use for easy oat flour pancakes!


Pancake Joy


‘Pancake Sunday’ is something we all look forward to – it’s leisurely and fun compared to school mornings which are so hurried. It’s been really nice to have something different to our weekday breakfasts and to also have all the family join in (the boys like to flip their own pancakes!).

The recipe I share with you today is gluten free and dairy free, low in sugar and high in fibre! But most important, these easy oat flour pancakes for fussy kids taste super yummy and will satisfy your hungry kids for sure!


Fussy Eater


I first used this recipe in an attempt to get my oldest boy to eat a healthier breakfast. He doesn’t like to eat eggs or porridge and tends to want to stick to toast topped with either peanut butter or tuna. The lack of variety worried me and I was also not happy about him omitting two great foods that set you off for a good day.


Secret Goodness


Eggs are a good source of protein and also have a number of vitamins, minerals and amino acids. It’s also been shown that organic free-range eggs have a higher nutrient profile as the hens have a better diet as well as plenty of time outdoors. They are also fed a chemical free and hormone free diet which benefits the goodness of the egg.

Oats are a nutrient-rich food that contain good levels of fibre, anti-oxidants and plenty of vitamins and minerals. They are also thought to support gut bacteria as they contain beta-glucan, which coats the digestive tract and feeds healthy gut bacteria.

So I was quite relieved when I replaced our traditional white flour pancake recipe with this oat flour one. Josh hasn’t seemed to noticed the switch and will happily wolf down 3 ham and cheese pancakes in one sitting! Read on to see the recipe for these yummy easy oat flour pancakes.


Easy Oat Flour Pancakes for Fussy Kids









150 g Organic gluten free oats (you can use regular oats if you wish)

250 ml Oat milk (or you own preference of non-dairy or cows’ milk)

1 organic small egg

Pinch of salt

Dash of water (to thin out the mixture if it gets too thick).


While we are not a strictly gluten or diary free household I do try to reduce these ingredients in our food, so it was an added bonus that the recipe uses oat milk. However you can use cow’s milk if you want, which we do if we are out of non-dairy milk.


Ideas for Toppings


Joseph making pancakes Joseph eating pancakes

This is the fun bit and you can top with whatever you like. We like the following but the options are many:

Almond butter and local raw honey.

Peanut butter and banana.

Cheese and ham (Josh loves this  – we add it while the pancake is cooking in the pan and fold the pancake over to make it like a calzone).

Strawberries and blueberries with yogurt.

Greek yogurt and local raw honey.



To Make


Cooked pancake






In a blender, blend the oats to make a smooth flour. We have Nutri-bullet but any good quality blender will work.

Add the egg, milk and pinch of salt to the blender jug/cup with the oat flour in and blend again to make the batter. If the mixture gets a bit thick as it’s sitting, you can add a small dash of water and blend again to thin the mixture.

In a good quality frying pan, add a tiny bit of oil and spread around the pan or use kitchen roll to wipe around the pan and take off the excess oil.

When the pan is nice and hot, using a ladle, ladle in a portion of the batter into the centre of the frying pan and tip it around from side to side to get the base evenly coated with batter.  It should take about half a minute to a minute or so to cook; you can lift the edge with a palette knife to see if it’s turned golden in colour.

Flip the pancake over with a pan slice or palette knife – once the other side has turned golden simply slide it out of the pan on to a plate. Or quite often, my kids like to flip their own!

Once on a plate, add your toppings. If you’re using ham and cheese, we add a layer of each while the pancake is still in the frying pan, then fold over the pancake and let the cheese and ham cook, letting the cheese melt.


Serve and enjoy! Happy breakfast time all! I would love to know how you got on and what toppings you recommend