Gluten-free porridge pancakes


These delectable gluten-free pancakes are a great alternative to wheat pancakes. They are low-calorie (perfect for those who are trying to watch their weight), but are also tasty, fluffy and very filling.

First published in 2016
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Pancake Day (Shrove Tuesday) is fast approaching and in readiness for the big day, as it’s always a big day in our household, I’m testing out some pancake recipes! But, it’s also a time of the year when we are all cutting back on calories, in wake of New Year's resolutions. So what is needed is a “skinny pancake” recipe that tastes great and fulfils the towering stack of pancakes that my family will expect on Pancake Day.

I have made low calorie pancakes before, for the 5:2 diet, and my recipe for Blueberry & Oat Pancakes with Cinnamon is always popular, as are my non-diet recipes for Fluffy Porridge Pancakes with honey and “Staffordshire Oatcakes” - Traditional English Hotcakes/Pancakes; however, I decided to create a recipe this time that is not only low in calories, but is also gluten-free (so more people can enjoy a pile of fluffy pancakes this year), as well as being tasty and filling too.

My recipe for “Skinny Porridge Pancakes” came about after I decided to experiment with some leftover porridge. By adding some eggs to a dollop of porridge that we hadn’t managed to eat in the morning, and by adding some low-calorie sweetener, I discovered that when fried in a low-fat spray, I had a skinny pancake that tasted pretty damn good and was gluten-free. (Check your oats are certified gluten free)

Following on from my experimental pancakes made with the leftover porridge, I made a fresh batch the next day, the recipe for which is shared below. These Skinny Porridge Pancakes are easy to make and taste surprisingly like normal wheat pancakes. They fry like a dream in low-fat oil spray and are extremely filling, perfect before a long trek to work. I served them with a low-sugar, high-fruit, cherry compote, but my husband wants them with lemon and sugar next time, and I agree that they will be wonderful served this classic way.

The recipe makes between 8 and 10 pancakes, and the total recipe calorie count is only 435 calories, making each pancake a low 43 calories for a 10 pancake batch. Check your fruit compote, but mine was only 43 calories per tablespoon and when served with lemon juice and low-calorie sugar sweetener there will be no calories added to your pancake stack! You can make the batter ahead of time, it’s almost better that way as the oats swell and make a thicker and fluffier pancake. I hope you enjoy these as much as we did, and don’t forget you can omit the sugar for savoury pancakes too!

Serve with low-sugar compote or lemon with sweetener.





  • 75g of porridge oats
  • 2 small eggs
  • 2 tbsp of low-calorie sweetener
  • milk, 4-6 tbsp depending on desired consistency
  • vegetable cooking spray, low fat


Mix the oats, eggs, sweetener and milk together to desired consistency; for thicker pancakes, make the batter ahead of time and allow the oats to swell
Spray the oil into a pancake pan or large skillet, when it is hot add spoonfuls of the pancake batter. (I used a tablespoon)
Cook the pancakes over a medium heat, turning them over after about 2 to 3 minutes, then fry for a further 1 to 2 minutes on the other side until they are golden brown and have puffed up
Continue to cook the pancakes until the batter is used up, keeping cooked pancakes warm in the oven (covered)
Serve the pancakes warm with fruit compote or lemon juice and sugar
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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