Oatmeal Pancakes

I love pancakes. I guess everybody does. My mother used to make them bear-shaped, allowing me and my sisters to draw bear faces on them with Nutella. So, when I invited a friend of me to come over, I suggested making pancakes, but a healthier version than what we are used to. Eating oats every morning, the recipe on the Quaker Oat box, caught my attention. These guilt-free pancakes turned out to be delicious!

foto 1


Ingredients (ca. 6 pancakes, depending on how thick you like them)

  •  50 g Oats
  • 1,5 dl Skim Milk
  • 2 Eggs
  • 100 g Low Fat Greek Yoghurt
  •  30g Tagatesse or Stevia (or 60 g Sugar)
  •  Coconut Oil or Soy Butter (we used coconut oil)


1. Combine all the ingredients in a bowl and use a blender to mix until the oats are properly ground

2. Leave the pancake batter at room temperature for about 5 minutes

3. Heat some coconut oil (or soy butter) and sauté the pancakes, flipping once, until both sides are golden.

Tip: if you’re looking for a healthy (or healthier) pancake topping, then you could just heat some (frozen) red (rasp)berries in a pan (and for the sweeth tooths between you: heat some dark chocolate to go with that).

foto 2A.

 Credit goes to Anneleen Vekemans for her incredibly cute company while baking these pancakes and Quaker Oats for the basis of this recipe.

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