Oat and buttermilk pancakes

Fri, 24th of February

For me living a balanced life is about eating healthily and staying active. This means working exercise into my day and in terms of food eating more plant based foods and tweaking favourite recipes to add nutrition without compromising on flavor and that is what I have done with these oat pancakes.

Taking my favourite pancake recipe but swapping out refined white flour for a combination of ground oats and wholewheat flour makes this pancake a winner. You still get a delicious pancake, even possibly, in my opinion, a better one.

Helen James


  • 1 cup oats
  • 1 cup wholewheat flour
  • 1 tbsp brown sugar
  • 1 teaspoon bak powder
  • 1 teaspoon bak soda
  • pinch salt
  • ¼ cup butter (melted and cooled)
  • 2 cup buttermilk
  • 2 eggs (separated)

  1. 1. Place the oats in a blender and pulse until it becomes a flour.
  2. 2. Pour oats, whole wheat flour, brown sugar, baking soda and baking powder into a large bowl and stir with a whisk to remove any lumps.
  3. 3. Place your buttermilk into a jug and add egg yolks and cooled, melted butter then whisk it lightly.
  4. 4. Now pour your buttermilk mixture into the dry ingredients and stir well.
  5. 5. Add egg whites to the mixture and stir well.
  6. 6. Let the mixture sit for 10 mins to rest.
  7. 7. Heat a non stick pan on a medium heat and add 2 tablespoons of butter and a little oil.
  8. 8. Pour off excess and keep to cook remaining pancakes.
  9. 9. Place large spoonful of mixture in the pan and cook for 2-3 minutes until bubbles form on the top.
  10. 10. Flip over and cook for 2 minutes on the other side.
  11. 11. You can keep the cooked pancakes in a dish in a warm oven until all the mixture has been cooked.
  12. 12. Serve warm with butter and honey or your favourite topping.


Helen James

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores