How can I store the pancakes?

In the fridge: Let cool completely and store for up to 3 days in a sealed container. In the freezer: Freeze each pancake with a sheet of baking paper in between. Reheat: Warm up again in a pan over low heat or briefly in the oven.

Can I make the batter in advance?

You can, but the longer it sits, the thicker it becomes. Optionally add an extra splash of milk before baking.

Is this recipe gluten-free?

Yes, provided you use certified gluten-free oats.

Can I replace the eggs for a vegan version?

Certainly. Use 2 extra tablespoons of chia seeds and let the batter rest for 10 minutes.

Which plant-based milk is most suitable?

Oat, soy, or almond milk all work well. Choose what you like best.

Healthy pancakes with oats and chia seeds

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30min

•

Easy

These pancakes are a staple for my breakfast or brunch when I want to feel full for a long time, without a dip or hunger after an hour. With this breakfast, you have energy until noon, without refined sugars, with a nice dose of protein, and above all: really enjoyable.

They are nutritious, gluten-free, and packed with fiber thanks to the oats and chia seeds. With a spoonful of coconut yogurt and some fruit on top, you get a plate that is as beautiful as it is tasty.

Ingredients

What do you need?

Quantity: 4P

Pancakes
120 g oats (gluten-free)
25 g chia seeds
570 ml plant-based milk (e.g., cashew, oat, or almond milk)
2 eggs
1 tsp vanilla powder
Coconut oil (for frying)

Topping
4 tbsp plant-based coconut yogurt
Fruit (e.g., mango and raspberries, fresh or thawed frozen fruit according to the season)
2 tbsp seed, nut, and seedmix with orange and cardamom

120 g oats (gluten-free)
25 g chia seeds
570 ml plant-based milk (e.g., cashew, oat, or almond milk)
2 eggs
1 tsp vanilla powder
Coconut oil (for frying)

4 tbsp plant-based coconut yogurt
Fruit (e.g., mango and raspberries, fresh or thawed frozen fruit according to the season)
2 tbsp seed, nut, and seedmix with orange and cardamom

Make it veggie!

All ingredients are standard vegetarian. For a vegan version, replace the eggs with 2 extra tablespoons of chia seeds (a total of 50g). Let the batter rest for 10 minutes so it can bind well.

Preparation method

How do you make this?

Making the batter: Grind the oats into flour with a small food processor. You can also use an immersion blender and mix everything together with the milk in a measuring cup until smooth.

Mix the plant-based milk, oat flour, vanilla powder, and eggs until you have a smooth batter. Finally, add the chia seeds and mix well.

Let the batter rest for 5 minutes. Do not let it sit longer, otherwise it will thicken too much and make it harder to bake nice round pancakes.

Cooking the pancakes: Heat a pan over medium heat and lightly grease it with coconut oil.

Pour a portion of batter into the pan and cook the pancakes on slightly lower heat than regular pancakes. Let them cook gently until they are done and no longer shiny from raw batter. They should be lightly dry before you flip them.

Carefully flip and cook the other side until golden brown.

Serving: Serve the pancakes with a generous spoonful of coconut yogurt, some mango and raspberries, and finish with a spoonful of nut and seed mix with orange and cardamom.

Tips

Use frozen fruit and let it thaw in the fridge the night before.
No vanilla powder? Use a little vanilla extract.
Do you want them completely gluten-free? Then choose certified gluten-free oats.
Leftovers? You can perfectly freeze the pancakes and reheat them later in the pan.