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Cinnamon oat pancakes

This is an ideal low-GL holiday breakfast for children. Serve with mixed berries or stewed fruit, and add a dollop of yoghurt if desired. This recipe makes around 12 small pancakes. Leftovers can be reheated.

(Serves two)


  • 50g whole oat flakes, whizzed in a grinder or food processor attachment to form a flour
  • 5 tsp cinnamon
  • 1 small free-range egg or organic egg
  • 150ml milk or non-dairy milk
  • virgin rapeseed oil for frying


  1. Put the oat flour and cinnamon in a bowl.
  2. Lightly beat the egg and milk together then stir into the dried ingredients to form a runny mixture. If the mixture is not particularly smooth it may be that your blender isn’t powerful enough to grind the oats to a fine flour, so blend the mixture quickly with a hand-held blender to make it as smooth as possible. The mixture may then thicken if left for a while but you can loosen it by adding a little more milk.
  3. Heat a tablespoon of oil in a large frying pan and tip to coat the base, then pour several tablespoons of the pancake mixture into the pan (without allowing them to touch each other). Fry for a minute or so on each side, or until firm and just turning golden (do this in batches so as not to crowd the pan). Place on a plate and cover with a clean tea fowl to keep warm while you finish the batch.
  4. Serve the pancakes warm, adding stewed fruit and/or natural yoghurt to taste.