This Scottish porridge oat pancakes recipe makes for a fantastic healthy start to the day. Easily to make and delightfully fluffy and at only 43 calories per pancake, you’ll love this twist on a classic recipe.
These Scottish porridge oat pancakes show that oats are so versatile and are not just for making porridge!
I’ve said before that they’re one of my most favourite wholegrain foods. I could literally eat them for every meal!
In Scotland, oats are have been part of the traditional Scottish diet for centuries. Grown there since medieval times.
You don’t have to find Scottish porridge oats for this porridge oat pancakes recipe though. Any standard porridge oats will do and they can come from any country!
Why not try these Scottish oat pancakes on Shrove Tuesday, or any day you fancy trying a porridge pancake!
Porridge Oat Pancakes Are Good For You!
Oats are good for the health of our hearts.
They contain soluble fibre which helps reduce cholesterol.
They also contribute to our daily intake of iron, B vitamins and protein.
For These Porridge Oat Pancakes You May Need……
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- Non stick frying pan
- Pyrex mixing glass bowl
- Kitchen scale
- Chopping board
- Kitchen knives
- Measuring spoons
- Wooden spoon
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Scottish Porridge Oat Pancakes Recipe
You’ll find these Scottish porridge oat pancakes a particularly good post exercise breakfast meal, especially after a workout in the gym.
The ingredients helping to feed and repair those sore muscles you have been working on!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Scottish Porridge Oat Pancakes
- 35 g porridge oats
- 150 g no fat Greek yogurt
- 1 tsp vanilla essence
- 3 medium eggs
- ½ tsp baking powder
- 2-3 ripe plums
- 1 star anise
- ½ tsp ground cinnamon
- Place the porridge oats, yogurt and vanilla essence in a bowl. Mix well and then cover the bowl and put aside for 1 hour, or in the fridge overnight.
- Prior to cooking take out of the fridge and allow to rest for at least 1 hour to bring back to room temperature.
- Beat the eggs and add them and the baking powder to the porridge mixture.
- Heat a non-stick frying pan over a medium heat and add 2 tablespoons of the batter to the pan for each pancake.
- Cook the pancakes until you see air bubbles appearing, then carefully flip them over with a spatula and once cooked remove each pancake to a flat baking tray and keep warm, but not covered in your oven.
- Repeat steps 4 and 5 to cook the other pancakes.
- Cut the plums in half and remove their stones. Place them in a microwave bowl with the star anise and the cinnamon. Cover the bowl and microwave on full power for 1 – 2 minutes until the plums are softened and have released their juices.
- Carefully remove the star anise and plum skins and pour the juices over the tops of the pancakes.