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No-added-sugar oat-based pancakes with protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
198
KCAL / 100G
Carbs
25.8g
· 51%
Protein
10.2g
· 20%
Fat
6.3g
· 29%
Fiber
3.5g
Vitamins
Biotin
5.2µg · 17% DV
B1
0.19mg · 16% DV
B2
0.2mg · 15% DV
B12
0.32µg · 13% DV
Minerals
Manganese
1mg · 43% DV
Selenium
17.4µg · 32% DV
Phosphorus
185mg · 26% DV
Magnesium
54mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.45g
MONOUNSATURATED
2.25g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 14.7:1
Above the ideal 4:1 (14.7:1).
Yes. Because they provide both protein and carbohydrates, they can also work as a snack, a light dinner, or a post-workout meal.
They can fit either time depending on portion and toppings. Before training, a lighter serving may feel easier to digest; after training, pairing them with yogurt, milk, or fruit can make them more recovery-friendly.
Add toppings or sides with protein and healthy fats, such as yogurt, nut butter, or cottage cheese. Fruit can also help round out the meal and make it more satisfying.
No single food causes weight loss on its own; the overall diet matters most. Fit oat pancakes can be a useful option when portions are sensible and sugary toppings are kept in check.
Cinnamon, vanilla, mashed banana, or grated apple are simple ways to boost flavor naturally. Fresh berries on top can also add sweetness without relying on syrup.
Letting the batter rest briefly helps the oats absorb liquid more evenly. Cooking over medium rather than high heat also helps prevent them from drying out.
Once cooled, they usually keep well in an airtight container in the refrigerator for up to 2 days. Reheating them in a pan or toaster can improve texture.
Yes. Freeze them with parchment paper between each pancake so they do not stick together, then reheat as needed.
Oat-based pancakes are usually denser and have a more hearty texture. Many people also find them more satisfying than standard pancakes made mainly with refined flour.
Anyone with allergies or intolerances to gluten, eggs, or dairy should be cautious, since those allergens are present here. People with sensitive digestion may also prefer smaller portions first.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.