If you love a cozy, wholesome breakfast that feels indulgent yet nourishes your body, this Healthy Oat Pancake with Berry Chia Jam and Greek Yoghurt is just what you need. It’s made with just a handful of everyday ingredients — oats, egg, flax meal, milk, and a touch of sugar — and topped with a naturally sweet berry chia jam and creamy Greek yoghurt.
These pancakes are soft, slightly nutty, and lightly sweetened, offering a perfect balance between comfort food and nutritional goodness. They’re ideal for a lazy weekend morning, a post-workout breakfast, or a midweek treat when you want something that feels special but doesn’t take much effort.
Healthy Oat Pancake with Berry Chia Jam and Greek Yoghurt
Description
Why You’ll Love This Oat Pancake Recipe
- ✅ Nourishing and balanced: High in fibre, protein, and healthy fats.
- ✅ Simple ingredients: Made with pantry staples — no refined flour or butter needed.
- ✅ Quick and easy: Ready in under 15 minutes from start to finish.
- ✅ Customisable: Add cinnamon, vanilla, or toppings like nuts, fruit, or seeds.
- ✅ Wholesome indulgence: Tastes like a treat but fuels your day with slow-releasing energy.
Health Benefits of This Breakfast
Oats
Oats are rich in beta-glucan, a soluble fibre that supports heart health and helps keep you full for longer. They provide slow-releasing energy, making this breakfast ideal for busy mornings.
Egg
A fantastic source of complete protein and essential nutrients like vitamin B12 and choline, eggs help build muscle and keep you satisfied.
Flax Meal
Ground flaxseed adds a dose of omega-3 fatty acids, fibre, and lignans — powerful antioxidants that support digestion and hormonal balance.
Berry Chia Jam
Homemade chia jam is loaded with antioxidants, fibre, and vitamins, without added refined sugar. The chia seeds also provide plant-based omega-3s and protein.
Greek Yoghurt
High in protein and probiotics, Greek yoghurt supports gut health and adds a creamy texture that complements the pancake beautifully.
Tips and Variations
- Add flavour: Mix in cinnamon, vanilla extract, or lemon zest to the batter.
- Make it vegan: Replace egg with a “flax egg” (1 tbsp flax meal + 2.5 tbsp water) and use plant-based yoghurt and milk.
- Double up: Make a few extra pancakes and store them in the fridge for up to 3 days — they reheat perfectly in a toaster or pan.
- Add crunch: Sprinkle crushed walnuts, almonds, or granola on top.
- Berry swap: Use raspberries, strawberries, or blackberries for different flavours.
Ingredients
For the pancake:
For the chia jam:
For serving:
Instructions
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In a small pan, add all the ingredients for the chia jam.
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Cook for 10-15 minutes on medium-low heat, until berries are soft, stirring occasionally.
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Add all the ingredients for the pancake, except the olive oil, to the blender and blend until smooth.
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Then, pour the mixture onto a preheated pan over medium heat with 1 tsp of olive oil. Cook the pancake for 2 minutes per side.
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When ready, transfer the pancake to the plate. Add yoghurt and jam to one half and cover with the other.
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Serve with fresh kiwi or other fruit on the side. Enjoy!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 515.59kcal
- % Daily Value *
- Total Fat 21.67g34%
- Total Carbohydrate 61.55g21%
- Protein 17.58g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.