Pancakes with oat drink

Ingredients

• 225 gplain flour
• 1 tsp (5 ml)sugar
• 1 tsp (5 ml)baking powder
• ½ tsp (2.5 ml)coarse salt
• 600 mloat drink
• 25 gbutter, dairy or plant-based
• 25 gbutter, dairy or plant-based, for frying

Instructions

1. 1

   Mix dry ingredients

   Put the flour, sugar, baking powder and salt into a bowl.

2. 2

   Whisk the batter

   Add half the oat drink and whisk until the batter is smooth and lump-free. Whisk in the remaining oat drink.

3. 3

   Add melted butter

   Melt 25 g butter in a frying pan, add it to the batter and whisk thoroughly.

4. 4

   Cook the pancakes

   Cook the pancakes in a little of the frying butter over medium heat until golden.

5. 5

   Keep them warm

   This batter makes 10–12 pancakes, depending on their size and thickness. Keep cooked pancakes warm in a conventional oven at about 75°C.

What are pancakes with oat drink?

These are thin, pan-cooked pancakes made with oat drink instead of dairy milk. The recipe is labelled French, and its simple batter is suited to the familiar style of delicate pancakes served folded or rolled.

Oat drink keeps the batter pourable, while melted butter adds richness. A little baking powder is included, so whisking the batter smooth helps the pancakes cook evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 166 calories, 2g protein, 25g carbs, 6g fat.

The supplied nutrition figures are per serving, while the method says the batter makes 10–12 pancakes, so the stated serving and batch yield may not align. In the ingredients, flour provides most of the carbohydrate, while butter contributes fat; oat drink contributes some of the protein. Serve with fresh fruit for a more balanced plate.

Getting a smooth batter

First addition: whisk in only half the oat drink with the dry ingredients. A thicker mixture is easier to work smooth before you loosen it with the rest.

Final addition: pour in the remaining oat drink and whisk again until no floury lumps remain. Scrape around the bowl as you mix.

Butter and pan heat

In the batter: melt the first 25 g of butter in the pan, then whisk it into the mixture. This distributes the fat through the batter.

For frying: use the separate 25 g butter in small amounts. Keep the pan at medium heat so the pancakes can turn golden without scorching.

When the pancakes are ready

Colour cue: cook each pancake until golden, as directed. If the surface darkens very quickly, reduce the heat before cooking the next one.

Thickness matters: the recipe makes 10–12 pancakes depending on how large and thick you make them. Keep each pour consistent if you want a more even stack.

Serving and keeping warm

Warm stack: transfer cooked pancakes to a conventional oven set to about 75°C while you finish the batch. This keeps them warm for serving.

Toppings: try jam, sugar and lemon juice, or pair the pancakes with ice cream and fresh fruit. Add toppings just before serving so the pancakes stay easy to fold.

Choosing the ingredients

Oat drink: use an unsweetened variety if you want the sweetness to come mainly from your chosen toppings. Shake the carton first if its contents have settled.

Butter: the recipe allows dairy or plant-based butter in both places. Keep the frying butter separate from the butter mixed into the batter.

Recipe notes & tips

• Whisk the first half of the oat drink into the dry ingredients before adding the rest.
• Melt the batter butter in the frying pan, then whisk it in thoroughly.
• Use only a little butter in the pan for each pancake.
• Cook over medium heat and look for a golden finish.
• Keep finished pancakes in a conventional oven at about 75°C while the rest cook.

Variations

• Jam and lemon: spread with jam and add a little lemon juice before folding.
• Sugar topping: sprinkle with sugar while warm and serve straight away.
• Fresh fruit: add sliced fresh fruit alongside the pancakes.
• Ice cream: serve with a scoop of ice cream for a dessert-style plate.
• Plant-based: use plant-based butter in both parts of the recipe.

Common mistakes to avoid

• Adding all the oat drink at once: add half first and whisk smooth before adding the remainder.
• Leaving lumps: whisk thoroughly, especially after the first addition of oat drink.
• Overheating the pan: use medium heat so the pancakes have time to turn golden without burning.
• Using too much frying butter: add just a little to the pan for each pancake.
• Mixing up the butter amounts: keep the 25 g for the batter separate from the 25 g reserved for frying.

How to store

Cool leftover pancakes, then store them covered in the fridge and eat within 2 days. Reheat gently in a frying pan or microwave until warmed through; avoid overheating, which can dry them out.

Frequently asked questions