Cakes, Desserts

Slimming World Pancakes


Indulge in the guilt-free pleasure of these Syn-Free Slimming World Pancakes crafted with wholesome oat flour. Perfect for breakfast, brunch, or supper, these pancakes offer a delightful twist to your usual pancake routine. Milled oats, combined with a few simple ingredients, create a batter that not only satisfies your taste buds but also aligns with Slimming World principles.

Why You’ll Love This Recipe:

Generous Quantity: This recipe yields a satisfying amount, ensuring you have enough to share or enjoy throughout the week.

Tastes Like Regular Pancakes: Experience the familiar taste of traditional pancakes while staying true to your health goals.

No Need for Plain Flour: Bypass the need for a separate purchase of plain flour as these pancakes showcase the versatility of oat flour.

Gluten-Free Goodness: Naturally gluten-free, these pancakes cater to dietary needs. Always double-check the manufacturer’s label for additional reassurance.

Fiber-Rich: Packed with more fiber than regular flour, these pancakes keep you feeling full for an extended period.

Ingredients Needed:

Porridge oats



Fry Light

Pinch of salt

Optional: ¼ teaspoon Vanilla Essence (although not essential for this recipe)

How To Make:

Milling Oats: Start by blending the oats in a food processor until they form a fine flour. This step lays the foundation for a smooth pancake texture.

Creating Batter: In a separate jug, whisk together the egg, milk, and salt. Add the milled oat flour and stir until a velvety pancake batter is achieved.

Cooking Pancakes: Spray a small frying pan with Fry Light and pour 1 tablespoon of the mixture into the pan. Swirl until the pan is evenly coated. Cook for around 30 seconds to a minute on each side, then set aside. Repeat until the batter is used up.


Oats: If gluten-free isn’t a requirement, substitute with all-purpose flour.

Egg: Omit and add baking powder for an alternative.

Milk: Choose plant-based milk, water, or swap for fat-free yogurt or cottage cheese.


Chocolate Lovers: Add cocoa powder, hot chocolate mix, and drizzle with chocolate sauce and marshmallows.

Classic: Sprinkle with sugar-free icing sugar and a twist of lemon.

Deluxe: Top with fresh berries, maple syrup, bacon, honey, or berry jam.

Kid-Friendly: Stir in Nesquik powder for chocolate, strawberry, or banana pancakes.

Equipment needed:

Non-stick frying pan

Food processor or blender

Kitchen scales or measuring cups

Measuring jug

Storage Information:

Storing: Preferably consume fresh, but store refrigerated in an airtight container for up to 3 days.

Freezing: Store in a zip-lock bag for up to 3 months. Defrost overnight in the fridge or using a warm water bath.

Reheating Information:

For the next day, defrost if necessary, then pan-fry over low heat.

Pro Tips:

Always blitz the oats first before adding wet ingredients for a smoother texture.

Use oat flour immediately after blending to prevent excessive thickening.

Be generous with cooking oil spray to avoid sticking.

Serving Suggestions:

Dip into soups for a bread substitute.

Create savory flatbreads with various fillings.

Make a quick pizza snack by topping with sauce, cheese, and herbs.


Q: Can I use all-purpose flour instead of oats?

A: Yes, you can substitute with all-purpose flour for a non-gluten-free option.

Q: How long can I store these pancakes?

A: Pancakes can be refrigerated for up to 3 days or frozen for 3 months.

Q: Can I skip the egg in this recipe?

A: Yes, omit the egg and add baking powder as an alternative.

Q: What’s the purpose of adding vanilla essence?

A: While optional, vanilla essence enhances flavor. Feel free to skip if you prefer a more neutral taste.

Q: Can I use a blender instead of a food processor?

A: Yes, a blender works well for milling oats into flour.

Slimming World Pancakes

Recipe by admin
0.0 from 0 votes
Course: DessertsCuisine: French


Prep time


Cooking time





Are they American or Scotch pancakes? Whatever your preference, these light and fluffy delights are sure to please!


  • Oil spray

  • 40g porridge oats (counted or used as your allowance)

  • 120ml skimmed milk (counted or used as your allowance)

  • 1 egg

  • Pinch of salt


  • Whiz everything in a blender until smooth and set aside for half an hour if possible. Stir again before cooking.
  • Spray a frying pan with frylight over medium heat.
  • Pour a thin layer of batter in the pan, swirling around until coated. Cook for 30 seconds to a minute on each side. Set aside and repeat until all the mixture is used.


  • For perfect pancakes, always blitz the oats first without any wet ingredients.
  • Don’t let the mixture rest when using oat flour to prevent excessive thickening.
  • Be liberal with your cooking oil spray to avoid sticking.

Nutrition Facts

  • Calories: 255kcal
  • Carbohydrates: 33g
  • Protein: 14g
  • Fat: 6g
  • Cholesterol: 166mg
  • Sodium: 115mg
  • Potassium: 392mg
  • Fiber: 4g
  • Sugar: 6g
  • Calcium: 192mg
  • Iron: 2.5mg

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