If you're a fan of crepes, but looking for a healthier twist on the classic recipe, oatmeal crepes are a must-try. Made with oats instead of refined flour, these crepes are not only nutritious but also deliciously light and delicate.
Oatmeal pancakes are called havreplättar or havrepannkakor in Swedish. In Sweden, pancakes are more crepe-like, thin, although not as large as regular crepes would be.
Check also the regular recipe for Swedish pancakes made with wheat flour.
Why you will love this recipe
- Easy to make: The recipe requires only a few basic ingredients and can be made quickly in a blender. This makes it a great option for busy mornings.
- Healthy: Oatmeal is a great source of fiber and protein, and these crepes are low in calories and sugar. They are a healthy way to start your day and will keep you feeling full for longer.
- Versatile: The recipe can be customized to suit your taste preferences. You can add sweet or savory toppings, such as fruit, yogurt, honey, or eggs and cheese. The possibilities are endless!
- Gluten-free: The recipe is naturally gluten-free, which makes it a great option for those with gluten intolerance or celiac disease.
- Kid-friendly: Kids will love the taste of these crepes, and they can even help make them.
Ingredients and replacements
- Milk. Full-fat milk gives the best taste, but you can also use plant milk. Also, buttermilk is an option!
- Rolled oats. I love organic wholegrain rolled oats from small local mills. You can use both small or big rolled oats.
- Spices. To make these pancakes taste Swedish, use cinnamon and cardamom in the batter. Cardamom is best used as powder since otherwise, it has too big pieces as a regular grind.
- Sweetening. As sweetening, you can use vanilla sugar, maple syrup, honey, or regular sugar.
The recipe amount makes 4-5 big thin pancakes. You can make them smaller also. It is easy to make a bigger batch by doubling the amounts.
Oats are gluten-free, but remember to check that the oat package says they are because other grains can be mixed by accident in production.
What type of oats should you use?
Wholegrain rolled oats give a different consistency than regular ones. The batter has more fiber and texture.
Instant oats make a more porridgy and smooth consistency in the batter.
Things you can add to the batter:
- Grated apple
- Grated carrot
- Chopped spinach
- Make the oat flour. Be sure your blender is totally dry. Blend the oats until it becomes fine flour. One cup of rolled oats makes 1,8 cups of oat flour.
- Add in the rest of the ingredients. Blend for some seconds to make an even batter. Important not to over-mix. Let your batter rest for 5-10 minutes. This ensures your pancakes hold together when the flour has time to swell.
- Heat your pan. Put some butter or oil thinly on the pan. For a non-stick pan, this is not necessary for every pancake. Butter does give a nice lace pattern on the surface. Give the batter a shake and pour it on your nonstick pan. Whirl it around on the pan, so it spreads out evenly.
- Turn your pancake when it has some color and is set on the surface.
If you want your pancakes to be fluffy, add 2 teaspoon of baking powder and fry them on a smaller pan. Don't make too thick crepes since oats take a bit longer to cook.
What to serve with oat crepes?
Traditional Scandinavian toppings would be:
- Strawberry jam
- Raspberry jam
- Preserved cloudberries
- Lingonberry jam
- Apple puree
- Whipped cream
- Vanilla curd
- Fresh berries
Banana, maple syrup, and roasted nuts will also taste great with these.
A savory option
You can eat these as savory lunch or dinner, leaving out spices like cinnamon, cardamom, and vanilla.
Some savory fillings:
- Smoked salmon and creme fraiche
- Feta cheese and avocado
- Mince with taco seasoning and cheese
- Ham and cheese
Can you eat oat pancakes on a diet?
Wholegrain oatmeal is great to eat o a diet, one oatmeal pancake has 2 grams of fiber and 7,7 grams of protein, so they are filling. Change the milk to plant-based or fat-free and you save calories, serve with sugar-free jam, apple puree, or fresh berries. A guilty free dessert.
Make vegan oat crepes by replacing the milk with plant milk. For example, soy or almond milk. Eggs can be replaced with 2 tablespoon of chia or flax seeds. Let the batter rest for some minutes before.
A vegan variation is also great for those following an egg-free or milk-free diet. For gluten-free pancakes, make sure you use gluten-free oats. A whole foods plant-based version is made vegan and with no added sugar.
Tips and Tricks
- Start with the right ingredients: Make sure to have all the necessary ingredients on hand before you start.
- Use a blender: A blender is the best way to ensure that your oatmeal crepe batter is smooth and lumps-free. Simply add all the ingredients to the blender and blend until smooth.
- Let the batter rest: After blending the batter, let it rest in the refrigerator for at least 30 minutes to an hour. This allows the oats to soften and absorb the liquid, resulting in a better texture.
- Preheat the pan: Preheat a non-stick pan over medium-high heat for a few minutes before cooking the crepes. This ensures the crepes cook evenly and don't stick to the pan.
- Use the right amount of batter: Too little batter will result in thin, fragile crepes, while too much batter will make them thick and difficult to flip.
- Flip carefully: Use a spatula to flip the crepe when the top is set and it gets some color.
- Serve hot: Oatmeal crepes are best served hot, so try to serve them immediately after cooking. You can top them with your favorite toppings.
- Experiment with flavors: Oatmeal crepes are versatile and can be flavored in many different ways. Try adding cinnamon, nutmeg, or cocoa powder to the batter for a delicious twist.
- Make a large batch: Oatmeal crepes can be made in advance and stored in the refrigerator or freezer. Stack the crepes between wax or parchment paper layers to prevent them from sticking together.
Cover the pile with a lid or foil to keep these warm until serving. You can also keep them in a 300 F oven covered, so they don´t dry up.
Store these covered in the fridge for 3-4 days. Reheat in the microwave or pan.
Freeze for up to three months in an airtight container. Remember to freeze them after they have cooled down, and it is good to put some parchment paper between the pancakes.
You can make this batter some time ahead but do not store it for hours in the fridge since it gets a slimy consistency. This is because oats have so much soluble fiber.
Swedish oat crepes
- Large non-stick crepe pan
- 1 cup rolled oats 2,4 dl
- 1 cup milk 2,4 dl
- 2 eggs
- 2 teaspoon vanilla sugar
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ⅛ teaspoon salt
- Measure your rolled oats in a high speed blender.
- Blend your oats to fine flour.
- Add the rest of the ingredients in the blender.
- Blend to a smooth batter, not for too long, just some seconds. Otherwise the oats become a bit slimy.
- LEt the batter rest for 5-10 minutes.
- Fry on a medium heat pan. Add some butter or oil thinly to the pan. Turn when it has some color, the top is set and has some bubbles.
- Remember to give the batter s shake/whisk between the pancakes since the oatmeal sinks to the bottom.