Gluten-free porridge pancakes

These delectable gluten-free pancakes are a great alternative to wheat pancakes. They are low-calorie (perfect for those who are trying to watch their weight), but are also tasty, fluffy and very filling.

Breakfast | Easy | Serves 6 | 30 minutes


  • 75g of porridge oats

  • 2 small eggs

  • 2 tbsp of low-calorie sweetener

  • milk, 4-6 tbsp depending on desired consistency

  • vegetable cooking spray, low fat

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Mix the oats, eggs, sweetener and milk together to desired consistency; for thicker pancakes, make the batter ahead of time and allow the oats to swell

Spray the oil into a pancake pan or large skillet, when it is hot add spoonfuls of the pancake batter. (I used a tablespoon)

Cook the pancakes over a medium heat, turning them over after about 2 to 3 minutes, then fry for a further 1 to 2 minutes on the other side until they are golden brown and have puffed up

Continue to cook the pancakes until the batter is used up, keeping cooked pancakes warm in the oven (covered)

Serve the pancakes warm with fruit compote or lemon juice and sugar


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