Oat pancake recipes, solved.

You'll need

• ¾ cup Oat-EH! mix
• ¾ cup water

How

1. Pre-heat and lightly oil your waffle iron.
2. Stir mix and water; rest 50 seconds.
3. Pour and cook one full cycle without peeking — that's where the crisp lives.

You'll need

• ½ cup Oat-EH! mix
• ½ cup water
• ⅓ cup blueberries, fresh or frozen

How

1. Make the classic batter; rest 50 seconds.
2. Pour pancakes, then drop berries onto each right after pouring.
3. Fry ~4 minutes per side — the berries turn into pockets of jam.

You'll need

• ½ cup Oat-EH! mix
• ½ cup water
• 1 banana, sliced
• 2 tbsp Greek yogurt
• 1 tbsp chopped walnuts
• Maple syrup, to taste

How

1. Cook the classic pancakes.
2. Stack with banana slices between the layers.
3. Top with yogurt, walnuts and maple syrup. Post-workout you says thanks.

You'll need

• ½ cup Oat-EH! mix
• ½ cup water
• Yogurt and berries for dipping

How

1. Make the classic batter; rest 50 seconds.
2. Spoon toonie-sized rounds — about 1 tbsp each — into the pan.
3. Flip when bubbles form, 2–3 minutes per side. Serve with dips. Watch them vanish.

You'll need

• ½ cup Oat-EH! mix
• ½ cup water
• ¼ cup sharp cheddar, grated
• 1 tbsp snipped chives
• 1 fried egg per person

How

1. Make the classic batter, then fold in cheddar and chives.
2. Fry about 4 minutes per side.
3. Top each short stack with a fried egg and plenty of black pepper.

You'll need

• 2 cups Oat-EH! mix
• 1 cup water
• 2 ripe bananas, mashed
• 3 tbsp maple syrup
• 1 tsp vanilla (optional)
• Handful of walnuts or chocolate chips

How

1. Pre-heat the oven to 375°F (190°C); line a muffin tin with 9 liners.
2. Stir everything together until just combined — lumps are friends.
3. Fold in the walnuts or chocolate chips.
4. Divide between liners and bake 18–22 minutes, until a toothpick comes out clean.
5. Cool five minutes. Attempt to eat only one.

You'll need

• 1½ cups Oat-EH! mix
• ⅓ cup butter or coconut oil, melted
• ¼ cup maple syrup
• 1 tsp vanilla
• ½ cup chocolate chips or raisins

How

1. Pre-heat the oven to 350°F (175°C); line a baking sheet with parchment.
2. Stir the mix, melted butter, maple syrup and vanilla into a thick dough; fold in the chips or raisins.
3. Rest the dough 5 minutes so the oats hydrate.
4. Scoop tablespoon-sized balls, flatten gently, bake 10–12 minutes until the edges are golden.
5. Cool on the sheet 5 minutes — they firm up as they cool.

You'll need

• 2 cups Oat-EH! mix
• 2 cups water
• Berries or banana slices to dot on top

How

1. Pre-heat oven to 425°F (220°C); line a rimmed baking sheet with parchment and oil lightly.
2. Stir mix and water, rest 50 seconds, pour and spread. Dot with fruit.
3. Bake 12–15 minutes until set and golden at the edges. Slice into squares — everyone eats at the same time, a Pancake Tuesday first.

You'll need

• ½ cup Oat-EH! mix
• ½ cup water
• 1 cup strawberries, sliced
• ½ cup thick vanilla yogurt or whipped cream
• Maple syrup

How

1. Cook the classic pancakes.
2. Layer with yogurt and strawberries — red, white, red, white.
3. Crown with a strawberry maple-leaf and a drizzle of syrup.

You'll need

• 1 cup Oat-EH! mix
• 1 cup water
• Board toppings: berries, banana, chopped nuts, yogurt, maple syrup, chocolate chips

How

1. Cook a double batch of mini pancakes (1 tbsp batter each).
2. Pile them on a serving board with topping bowls all around.
3. Everyone builds their own stack. Mom goes first — house rules.

You'll need

• 2½ cups Oat-EH! mix (one 350g bag)
• 2½ cups water

How

1. Cook the whole bag as classic pancakes; cool completely on a rack.
2. Freeze flat on a tray, then bag with parchment between layers.
3. School mornings: straight into the toaster on medium. Faster than cereal, eh.

You'll need

• ½ cup Oat-EH! mix
• ½ cup water
• ¼ tsp ground ginger + pinch of nutmeg
• 1 tbsp maple syrup warmed with 1 tsp butter

How

1. Stir ginger and nutmeg into the dry mix, add water, rest 50 seconds — the bag's cinnamon does the rest.
2. Fry ~4 minutes per side.
3. Drizzle with warm maple butter. Holiday brunch, handled.