Better for you pancakes.
My oldest daughter started Nippers in October 2017. For those who don’t know what Nippers is, it’s a surf lifesaving program designed for young children aged between 5 and 14 years to learn surf safety. Parents volunteer their time to run the program. In fact, surf lifesaving in Australia (which includes Nippers) is the biggest volunteer program in the world. With the amount of water surrounding us, you can’t be too safe. The beaches can be quite treacherous with the waves and rips.
Anyway, Nippers is great and we’re so lucky to have this available in Australia. It means no sleep ins during the summer months. But being down at the beach every week is fun. Each Sunday, we are up early to get the kids fed, dressed, beach bag packed and out the door for a 30min drive to the beach. Our surf lifesaving club is South Maroubra. It’s an awesome well-run club.
With an early start and lots of physical activity on the beach, I need to ensure our kids have a good breakfast. Pancakes are a favourite in our home. Most pancake recipes just use white flour so have a high GI so the energy from these are burnt quickly. I wanted a pancake recipe that had could sustain my daughter’s energy output during Nippers. That’s why I wanted to try a pancake recipe with oats. Oats are good for you and are fairly low GI. From my time working with the Uncle Toby’s team at Nestle, I know that they are They are a good source of both carbs and fibre, including the powerful beta-glucan which can help reduce cholesterol and heart disease.
Enough about Nippers and the health benefits of oats. This recipe for oat pancakes is great. Throw everything into a blender and whizz away until the oats are finely broken up within the batter. This also means no lumps in the batter! The flavour is delicious with no baking powder aftertaste. The girls loved these and my oldest has even requested I make a batch for her to take as part of her lunches at school.
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Oat Pancakes
Ingredients
- 1 cup plain flour
- 1 cup rolled oats
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 cups milk
- 2 teaspoons vanilla extract
- 4 tablespoons vegetable oil
- 2 Eggs
Instructions
- Place flour, oats, sugar, baking powder, baking soda, salt, milk, vanilla, oil and eggs in a food processor and puree until smooth.
- Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto frying pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.