Orange-Oat Pancakes With Creamy Filling Recipe

Name: Orange-Oat Pancakes With Creamy Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup rolled oats; 1/3 cup whole wheat flour; 1 tablespoon ground flax seed; 1 tablespoon toasted wheat germ; pinch of salt; 1 teaspoon grated orange zest; 2 tablespoons brown sugar; pinch of freshly grated nutmeg; pinch of cinnamon; 1 teaspoon vanilla; 2/3 cup orange juice; 2/3 cup buttermilk; 2 egg whites, beaten to soft peaks; cooking spray; fresh mint sprigs; raspberries; orange blossom honey

Servings: persons

2/3 cup rolled oats
1/3 cup whole wheat flour
1 tablespoon ground flax seed
1 tablespoon toasted wheat germ
pinch of salt
1 teaspoon grated orange zest
2 tablespoons brown sugar
pinch of freshly grated nutmeg
pinch of cinnamon
1 teaspoon vanilla
2/3 cup orange juice
2/3 cup buttermilk
2 egg whites, beaten to soft peaks
cooking spray
fresh mint sprigs
raspberries
orange blossom honey

1
For the pancakes: In a mixing bowl, stir together the oats, flour, flax seed, wheat germ, salt, orange zest, brown sugar, cinnamon and nutmeg. Gradually stir in the vanilla, orange juice and buttermilk. Let this mixture sit for 15 minutes so the oats can soak up the liquid. Fold in the egg whites.
2
Spray a non-stick skillet or a griddle with cooking spray and heat to medium. Pour in about 1/3 cup pancake batter for each pancake. Do just 1-2 at a time so they don't all run together. Just enough batter to cover the bottom of the skillet. Cook the pancakes until they bubble and brown on the underside. Flip (psst-spray your spatula with cooking spray, too to make this easier) and cook the other sides. Cook the remainder of the batter the same way.
3
For the filling: Combine the cottage cheese, powdered sugar, nutmeg, cinnamon and orange zest in a food processor and pulse until smooth.
4
To serve: Place a pancake on a plate, place a generous dollop of filling in the middle and sprinkle with raspberries, orange zest, fresh mint and honey. Repeat as you see fit.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2/3 cup rolled oats, 1/3 cup whole wheat flour, 1 tablespoon ground flax seed, 1 tablespoon toasted wheat germ, and more.

Yes, Orange-Oat Pancakes With Creamy Filling falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange-Oat Pancakes With Creamy Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions