Oat Pancakes – Simple, Healthy and Satisfying

oat pancakes with peanut butter sauce and red pepper, tomatoes and corn salad

I came across these little wonders in a café in my Kiez in Berlin and fell for them immediately. Oats, in general, are being said to be a natural chronic desease warrior and contain a unique class of anti-inflammatory compounds. Which is why I always wanted to incorporate them into my diet. But since I’m not a breakfast person, I never found a way to do so. That has changed now. Oat pancakes are made of the most basic ingredients, namely oats and water (though you can pimp them with plenty of other things, as I like to do) and are done in only a few minutes. Not even oil is needed.

oat pancakes in a pan

Once they come out of the pan golden brown, there is no limit to your creativity on what you put on top. I personally enjoy them with a peanut butter or peanut butter tahini sauce and vegetables of all kinds. In these pictures, I use tomatoes, red peppers, avocado and some corn salad. I love sprinkling it with sesame seeds and sprouts. Since I’m trying to keep my environmental footprint in check, I eat avocados in moderation.

For the sauce, all I use is 2 tablespoons of peanut butter (I prefer the chunky version) and some water to mix it with until you reach your preferred texture. Last time I ran out of peanut butter and added one tablespoon of tahini and loved it.

Another wonderful sauce I’d recommend is salted caramel sauce made of dates, tahini and a little bit of salt. That would also be a heavenly base for sweet versions of these oat pancakes, topped with fruits for instants.

What are your favourite toppings?

oat pancakes with red peppers, tomatoes, corn salad

Bon Appetit!

Oat Pancakes Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people


For the oat pancake

  • 2 cups oats
  • 1 1/4 cups water
  • 1/4 tsp salt optional
  • 2 tbsp sesame seeds optional

For the topping

  • 10 small cocktail tomatoes sliced
  • 1 red pepper sliced
  • 1 handful corn salad (or any other salad leaves) to garnish
  • 1 tbsp sesame seeds optional

For the peanut butter sauce

  • 3 tbsp peanut butter or half tahini
  • 3 tbsp water


  1. Mix the oats and the water and let it soak for about 5 minutes.

  2. Heat the pan without any oil and spread the mixture evenly in the pan.

  3. Depending on the power of your cooker, turn when golden brown.

  4. In the meantime prepare all the vegetables (wash and chop).

  5. Prepare the peanut butter sauce and pour onto the oat pancakes.

  6. Add all the vegetables and sprinkle the sesame seeds on top.


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