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Oats Pancake
Breakfast • Singapore
How to Make Oats Pancake (Traditional & Healthy Version)
Oats Pancake, while a modern addition to the Singaporean breakfast repertoire, has found its place among local favourites thanks to the city’s vibrant hawker culture and fusion food scene. In Singapore, traditional kopitiams (coffee shops) have evolved to offer wholesome options, and oats pancakes represent this healthy, innovative twist. These pancakes are prepared using rolled oats, wholemeal flour, and fresh vegetables, making them a nutritious alternative to classic breakfast fare. Their appeal lies not just in their health benefits, but also in the way they bring together local flavours and global influences—a hallmark of Singaporean cuisine. The taste is subtly nutty, with a gentle sweetness and aromatic hints from local spices, making it perfect for those looking to start their day right. Oats Pancake is especially popular among health-conscious Singaporeans and is often enjoyed with a dash of kaya or a side of sambal for that extra local touch. Whether you’re heading to work or enjoying a leisurely morning at your neighbourhood kopitiam, this dish offers a hearty yet light breakfast choice, embodying the multicultural spirit of Singapore’s food scene.
Ingredients(for 2 medium pancakes per person)
- 1 cup Rolled oats (Can use quick-cook oats)
- 1/2 cup Wholemeal flour (Adds fibre)
- 3/4 cup Low-fat milk (Use oat milk for vegan version)
- 1 large Egg (Optional for vegan version)
- 1 small, grated Carrot (Adds natural sweetness)
- 2 stalks, finely chopped Spring onion (Daun bawang)
- 1, finely chopped Red chilli (Optional, for heat) - optional
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
- 1 tbsp Olive oil (For pan-frying)
Instructions
- 1
In a mixing bowl, combine rolled oats and wholemeal flour. Stir well to distribute evenly.
2 minutes
Use a whisk to break up any lumps for a smoother batter.
- 2
Add low-fat milk and egg to the dry ingredients. Mix until a thick, smooth batter forms.
3 minutes
Let the batter rest for a few minutes to allow the oats to absorb moisture.
- 3
Fold in grated carrot, spring onion, red chilli (if using), salt, and black pepper. Mix until just combined.
2 minutes
Do not overmix to keep pancakes fluffy.
- 4
Heat a non-stick pan over medium heat and brush lightly with olive oil.
2 minutes
Ensure the pan is hot before pouring batter for even browning.
Why This Dish is Healthy
Oats Pancake is a healthy breakfast option as it swaps refined flours for whole grains and incorporates fresh vegetables for added fibre and vitamins. The moderate use of healthy fats and the option to use plant-based milk make it suitable for various diets. Its low glycemic index helps maintain steady energy levels, making it ideal for weight management and heart health.
This Singaporean Oats Pancake recipe is loaded with dietary fibre from oats and wholemeal flour, supporting healthy digestion and keeping you full longer. Carrots add vitamin A and antioxidants, while eggs provide quality protein. Olive oil offers healthy fats, and the use of low-fat milk helps keep saturated fat content low. This combination delivers a meal rich in complex carbs, moderate protein, and essential micronutrients like iron, calcium, and vitamin C from fresh vegetables.
Pro Tips
- 💡Tip 1: Soak oats in milk for 10 minutes before mixing for softer pancakes.
- 💡Tip 2: Add a pinch of turmeric for colour and extra antioxidants.
- 💡Tip 3: Use a mini pancake pan for uniform sizes, just like in hawker stalls.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a non-stick pan or in the microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
