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Recipe: Two ingredient oat pancakes

Written by Lani Finau | Tuesday, 19 January 2021


Breakfast has become somewhat of a "more is more" situation in the realm of superfoods, with an add-them-to-anything-you-can attitude. Blue mermaid spirulina smoothies, mushroom-infused lattes, even turmeric oatmeal has entered the scene at one point or another – but is it time to bring it back to basics?

As delicious as these culinary masterpieces are, they take time, and every now and then I just need something a little simpler. (Okay, a lot simpler... who's with me?!). This is where my two ingredient oat pancakes work their plain-Jane magic.

The recipe low-down: First thing’s first, it takes no more than five minutes to make... for me, this is essential. There are two base ingredients, oats and egg. Rolled oats are packed with beta-glucans (a soluble fibre) that help stabilise blood sugar levels and sustain your energy throughout the day, as well as reduce blood LDL cholesterol. How? Because they minimise the absorption of glucose and cholesterol in the gastrointestinal tract. The other ingredient is the humble egg – loaded with protein power to keep you satiated, as well as other important (and often underrated) nutrients including lutein, choline, and zeaxanthin. These are excellent for eye health, neurological health, and growth and development.

The beauty of this recipe is you can spice it up with your choice of bonus ingredients from here. My go-to additions are flaxseeds for hormonal support (as they're a phytoestrogen helping to up or downregulate oestrogen, as needed) and goji berries – the OG antioxidant superfood that also exerts some pretty potent neuroprotective benefits... and who doesn't need that of a morning?

Grab the recipe and watch Lani make it on IGTV here.

Lani’s two ingredient oat pancakes

Serves 1


  • 1/2 cup rolled oats
  • 1 egg

Optional extras:

  • 1 tbsp freshly ground flax seeds
  • 1 tbsp goji berries

Optional toppings:

  • 100% nut butter, to spread
  • 1/2 banana, thinly sliced
  • 1/2 cup melted berries (from frozen)
  • Hemp seeds, to sprinkle


  1. Melt a teaspoon of coconut oil in a pan over medium-heat, or just pre-heat pan if non-stick.
  2. Combine base ingredients (including extras, if using) in a bowl. Pour into pan, using a fork to flatten and form the pancake.
  3. Cook for 2-3 minutes on each side, or until golden.
  4. Top as desired, serve and enjoy!

Lani's tip: Have a play around with your toppings! Sometimes I'll use peanut butter and freshly cut strawberries, others I'll add a dollop of coconut yoghurt and some cinnamon – the options are endless... this is where you can find which uber-simple superfoods work for you (minus the fancy breakfast fuss!).

Lani Finau

Leilani – known as Lani to most – is an accredited Nutritionist (BHSc) passionate about teenage/adolescent health and female wellbeing. Located in Cronulla, Sydney, she offers in-person and online consultations at her By Lani Nutrition Clinic and also frequently visits schools for workshops, as well as doing group talks and online cooking sessions. She also works as the in-house Nutritionist and Content Creator at SWIISH, a leading Australian wellness and lifestyle brand.

Read more by Lani Finau