Oaty Breakfast Pikelets

Taste: 3
Preparation: 2
Health: 2.5

This recipe makes about 20 pikelets or 6 large pancakes. They can be enjoyed hot or cold, and are freezer-friendly for easy storage.

I’ve been making these for decades! I know you love them.” – Yolanda


  • 1 ½ cups (160g) fine rolled oats
  • 1 ½ cups (375ml) plant milk
  • 1 cup (150g) flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • ½ – ¾ cup (125-180ml) water, as needed for consistency


  1. In a large bowl, combine the rolled oats and plant milk. Let soak for at least 5 minutes, or overnight for better results.
  2. Sift in the flour, baking powder, salt, and sugar into the oat mixture.
  3. Stir to combine, gradually adding water to achieve a thick but pourable batter consistency.
  4. Heat a frying pan over medium heat and lightly coat the bottom with oil or melted margarine.
  5. Pour the batter into the pan to form pikelets, cooking until bubbles appear on the surface.
  6. Flip each pikelet and cook until browned on the other side.
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