Photo of Oat pancakes with yogurt & pear by WW

Oat pancakes with yogurt & pear

Points® value
Total Time
30 min
20 min
10 min
Soaking the oats for a short time makes them soft and creamy and ready for the pancake batter. Make ahead: The pancakes can be frozen for up to 1 month. After cooking, once cooled, place a sheet of baking paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze.


Skimmed Milk

450 ml

Jumbo Oats

80 g, quick cook


1 tablespoon(s), level

Vanilla Extract

1 teaspoon(s), level

Egg, whole, raw

1 medium, raw, large

Wholemeal Flour

100 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

¼ teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level


¼ teaspoon(s)

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

8 tablespoon(s)


2 medium


  1. Combine the milk, oats, honey and extract in a large bowl; let stand 10 minutes. Mist a large nonstick frying pan with cooking spray and set over a medium heat.
  2. Stir egg into oat mixture until well combined.
  3. Combine flour, baking powder, baking soda, cinnamon and salt in another bowl; stir flour mixture into oat mixture until just combined.
  4. Spoon 2 tbsp of the batter into the pan to make a few pancakes at a time. Cook for 4-5 minutes until the edges are set and the bottom is golden, carefully flip the pancakes with a thin spatula and cook for another minute, until the bottom is golden. Set aside cooked pancakes and keep warm. Repeat with remaining ingredients. Serve pancakes topped with yogurt and pear.


Serving size: 3 pancakes, 2 Tbsp yogurt, few slices pear