Oatmeal is a bit healthier than regular white flour. It has soluble fiber. These thin crepe-like pancakes are naturally gluten-free. Easy and cheap recipe.
Oatmeal pancakes are called havreplättar or havrepannkakor in Swedish.
Check also the regular recipe for Swedish pancakes made with wheat flour.
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 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 amount by doubling the ingredients.
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.
How to make these easy blender oatmeal pancakes
- Make the oat flour. Be sure your blender is totally dry. Blend the oats until it becomes fine flour. One cup of rolled oats make 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 some time to swell.
- Heat your pan. Put some butter or oil thinly on the pan. For a non-stick pan, this is not necessary in between 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. Medium heat on the pan is good.
If you want your pancakes to be fluffy just add 2tsp of baking powder and fry them on a smaller pan. Don't make too thick pancakes since oats take a bit longer to cook.
Things you can add to the batter:
- Grated apple
- Grated carrot
- Chopped spinach
What to serve with oat pancakes?
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.
You might be interested in other Scandinavian pancake recipes:
How about savory oat pancakes
You can definitely eat these as savory lunch or dinner, just leave out the cinnamon, cardamom, and vanilla. Serve with a savory filling.
- Smoked salmon and creme fraice
- 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 pancakes 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 just make sure you use gluten-free oats. A whole foods plant-based version is made vegan and with no added sugar.
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.
Swedish oat pancakes
- 1 cup rolled oats
- 1 cup milk
- 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.