These unofficial Slimming World Pancakes with oat flour are perfect for breakfast, brunch, or supper. They're estimated to be Syn Free pancakes and taste exactly like normal pancakes, made with oats milled in a food processor.
I'll also share tips on how to turn them into American pancakes or Vegan.
For a long time, I've been pondering testing out new recipes for my Slimming World plan using blended oats as the main ingredient. So far I've made gnocchi and Yorkshire Puddings.
These pancakes using porridge oats worked perfectly like the crepe pancakes my parents used to make us as kids.
So on this discovery, I'll talk about how you can enjoy these oat pancakes using a healthy extra B choice with your favourite toppings. Whether that be a drizzle of maple syrup, fresh fruit, or sweetener and lemon.
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✔️ Why You'll Love this Recipe
- Makes a generous amount
- They taste just like regular pancakes
- No need to especially buy plain flour
- Naturally Gluten Free (check the manufacturer's label)
- More fibre than regular flour, keeping you full for longer
- Can be enjoyed any day of the year. not just Pancake Day (Shrove Tuesday)
🛒 Ingredient Notes
Please see the whole recipe card with exact ingredient quantities and preparation instructions at the end of this post.
- Porridge oats - I only use plain quick-cook oats or rolled oats as there's usually a syn value with sachets of Quaker oats, etc. As for Ready Brek Oats, I find it is more likely to stick to the pans, but I know some of my readers swear by it.
- Milk - I personally use skimmed milk as you can use more each day as part of Slimming World's weight loss plan, but almond milk also creates equally tasty pancakes.
- Egg - For my regular pancakes recipe, it is simple as it only uses 1 whole egg. But if you want fluffy pancakes, you'll need to use 2 egg whites with ½ teaspoon baking powder.
- Fry Light - You can use any Fry Light, or any low calorie cooking spray, but note that some are pure oil which you may find Slimming clubs say needs counting
- Pinch of salt - to enhance the flavour of all the ingredients combined, otherwise they may taste bland
- Optional - ¼ teaspoon Vanilla Essence, although I don't feel this recipe needs it
📋 Instructions
Blend the oats in a food processor until you have a fine flour.
Then in a separate jug whisk together the egg, milk, and salt.
Then stir in the oat flour until you have smooth pancake batter.
Spray a small frying pan with Fry Light over medium heat and pour 1 tablespoon of the mixture into the pan and swirl until covered.
Cook over medium heat for around 30 seconds to a minute on each side then set aside.
Repeat with the rest of the mixture.
Tip: Don't be tempted to blend the oats at the same time as the wet ingredients as it is less likely to be as smooth. That is, unless you have a really powerful blender.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
- Oats - if not needing Gluten Free flour, you can swap for All Purpose flour (plain)
- Egg - use can omit as I do here and add baking powder
- Milk - you can opt for plant-based milk, or even use water, or swap for fat free yogurt or cottage cheese as I do here and add another egg
⚖️ Variations
Here are a few variations on the choice of toppings you can pick, or mix into the batter:
- Chocolate lovers - add cocoa powder, hot chocolate drink mix for chocolate pancakes and drizzle with chocolate sauce and marshmallows
- Classic - add a twist of lemon with a sprinkle of sugar-free icing sugar
- Deluxe - top with fresh berries, a drizzle of maple syrup and bacon, golden syrup, honey or berry jam
- Kid friendly - stir in some Nesquik powder to make chocolate, strawberry or banana pancakes
See this American style pancakes version here and my Vegan version here!
🔪 Equipment
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- Non-stick frying pan*
- Food processor - or blender (no need for a mixing bowl)
- Kitchen scales (or measuring cups)
- Measuring jug (or measuring cups)
*I recommend a very small to medium size you can control the pancakes much easier when using oil sprays.
With a mini pan, you only need a small amount of the mixture each time, which creates a satisfyingly large stack of pancakes
❄️ Storage
Storing - we prefer eating pancakes fresh, but they can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - store in a zip-lock food bag while trying to expel as much air as possible for up to 3 months. When you want to defrost, you can either leave it in your fridge overnight or place the sealed bag in a warm bowl of water.
Reheating - If you want to eat the next day, defrost in the fridge if required and pan fry again, but this time, over low heat.
💡Pro Tips
- For perfect pancakes, always blitz the oats first without any wet ingredients, unless you have a super powerful blender, otherwise, the oats won't mill properly.
- Don't leave your mixture to rest when using oat flour. Oat flour absorbs more water and it will thicken to the point it's difficult to work with, so you may need to loosen it with a little bit of milk or water. I find one of the best ways is to use it immediately after blending.
- To avoid your light mixture from sticking, be liberal with your cooking oil spray
- Over time, people complain that Fry Light ruins pans as cooking sprays tend to leave a residue. Why not try removing it using one of these methods? And if still no luck, it may be time to replace it.
🍽️ Serving Suggestions
For dipping: sometimes if we're out of bread, we'll make some like a flatbread to dunk into soups
Flatbread style: use them to add a savory filling and roll up like a wrap such as sweet potato masala dosa, enchilada bake, ham, cheese, etc
Pizza: top with pizza sauce, cheese, and herbs, then grill for a couple of minutes for a quick and easy snack
❓ FAQ
It's naturally gluten free, but there's also more fibre in oat flour than regular flour, making you full for longer. It also contains more protein, which can help reduce the absorption of cholesterol and lower blood pressure levels.
Yes, but that is provided that the manufacturer of oats you use has a label on the packaging to confirm they've been milled without the risk of cross-contamination.
Yes you need a food processor. That it unless you use something like Doves Farm Organic Oat Flour instead.
You could try the non-blended version called "magic pancakes" which uses yogurt and whole oats, but I was left with a clumpy, sticky burnt mess.
Sorry, I've never followed a Weight Watchers plan, so cannot confirm how many points this recipe uses. However, you might like to try this from Simple Nourished Living which uses chickpea flour.
For "real pancakes" using plain flour, the pancake batter will last up to 5 days in the fridge. Always do a sniff test to see if it smells ok and discard it immediately if you see any visible mold.
Yes, I have now adapted this recipe into these vegan oatmeal pancakes with no banana. It is eggless, and relies on baking powder and plant milk. You may want to use Fry Light instead of oil though.
➕ More Healthy Pancake Recipes
Looking for more healthy recipes like this? Try these:
🍽️More Meal Ideas
Here are just a few of our favourite unofficial Slimming World recipes:
📖 Recipe
Unofficial Slimming World Pancakes With Oats Recipe
Ingredients
- oil spray
- 40 g porridge oats *must be counted or used as your allowance
- 120 ml skimmed milk *must be counted or used as your allowance
- 1 egg
- pinch salt
Instructions
- Whiz everything in a blender until smooth and set aside for half an hour if possible and stir again.
- Spray a frying pan with frylight over medium heat.
- Pour a thinish layer of batter in the pan and swirl around until everything is coated and heat for around a 30 seconds to a minute on each side then set aside.
- Repeat step 3 until all the mixture is gone and top with whatever you fancy.
- Oh and don't forget to tag me on Instagam (@TastefullyVikkie) if you make them! I'd love to see how you eat yours!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- For perfect pancakes, always blitz the oats first without any wet ingredients, unless you have a super powerful blender, otherwise, the oats won't mill properly.
- Don't leave your mixture to rest when using oat flour. Oat flour absorbs more water and it will thicken to the point it's difficult to work with, so you may need to loosen it with a little bit of milk or water. I find one of the best ways is to use it immediately after blending.
- To avoid your light mixture from sticking, be liberal with your cooking oil spray
- Over time, people complain that Fry Light ruins pans as cooking sprays tend to leave a residue. Why not try removing it using one of these methods? And if still no luck, it may be time to replace it.
Lindsay Brockwell
These are yummy. Got 6 nice sized pancakes as a brunch with skinny chocolate sauce and skinny golden syrup, natural 0% fat free yogurt and grapes. My boys loved them too. Nice and light. Thank you.
Natalie
Omg I’m so glad I found this recipe! Pancakes just tasted like usual crepes and they were amazing! I topped mine with coconut fat free yoghurt, strawberries blueberries and lemon juice. Wow. I’ve book marked the page now. They were amazing!
Carol Gibson
Yummy was getting bored with omelettes
Dee Roo
These were delicious! I got 6 good-sized one and ate them with sliced banana, a squeeze of lime juice (leftover lime from another recipe) and a drizzle of honey. They made for a good filling tea.
I’ll definitely make these again! Thanks!
GirlsGospel
I make these with ready brek (or the Tesco version) – they are ace! I found your blog via the #bibs shortlist – good luck!
Emma
Tried these with the kids, they looked and tasted good. Will make again!
Deborah Nicholson
I made them last night loved them with maple syrup and raspberry xx
Katy
Oh wow! Just made these! They are brilliant! Thank you!
I used almond milk to make them dairy free !
vikkie
Cool! Glad you loved them too ?
Eva
Tried mine with savory filling like a burrito...yummm
Jayne
Wow ?,will be trying these for breakfast with quarks and fruit x
Vikkie
Yummy 🙂 Hope you like them! x
Kathy Woodward
I have just made these. I made 6 good sized ones (not full size) . Served 3 for breakfast with lots of fresh fruit and drizzled in maple syrup (free). They were lovely. I will have the other's at teatime tonight. Thank you for sharing recipe.
vikkie
Thank you Valerie. I didn't know that either and I've quite fancied picking up some Flahavan as they look quite posh.
I've made a little note next to the oats to help others. I think I'll just keep sticking to my cheap-as-chips Tesco value bag. Glad you liked the rice pudding 🙂 x
Lou
You can also use 40g Ready Brek too ( also HEB)
Carolyne Dalton
I do something similar for a breakfast treat now and again. They're delicious with a dollop of yogurt and warm berries (a "tweak").
If you blend oats aren't they a"tweak"? Not that I take much notice of "tweaks" - I stew my fruit, mash my bananas and whizz oats but for the purists they should check. As far as I'm concerned the "tweaks" are still the most healthy option and I've still lost weight!!
Thank you Vikki
vikkie
Hi Carolyne. Your pancakes sounds lovely! According to Pinch of Nom (who spoke to the SW head office), a healthy extra can't be classified as a tweak as because it's a set amount and there's no way of over eating. I don't tweak things with cous cous or anything else but totally think a HE B shouldn't be classified as a tweak. I don't think it helps that there's often confusion from consultant to consultant.
Michelle
They look fab going to try these Vikkie xx
vikkie
Hope you like them Michelle xxx
Michelle
They look fab going to try these Vikkie xx
Jennifer
Do the oats become fine like flour?
vikkie
They do become very fine but couldn't tell if it was like flour as I blended it with the eggs and milk x
melanie Kelly
Going to try these tonight ,im not a fan of sweetener so perfect for me
Deborah Nicholson
I made them last night loved them with maple syrup and raspberry xx