Ready Brek pancakes: A very easy wheat free oat pancake recipe

Updated October 2026. These Ready Brek pancakes are quick, easy and made with just three ingredients: Ready Brek (or finely milled oats), eggs and milk. They’re soft, filling oat pancakes that make a lovely weekend breakfast, and you don’t need flour, sugar or a complicated shopping list.

We’ve been eating them for years now (not solidly…) and the kids still love them. They’re particularly good when you want something a bit different for breakfast but can’t be bothered with an elaborate production involving several mixing bowls and half the contents of the fridge.

Oh, and my apologies, this recipe doesn’t have my life story at the beginning. Sorry about that. If that makes you sad, you’ll have to check out the rest of my website.

How To Make Ready Brek Pancakes With Three Ingredients

Ready Brek is made from finely milled oats, which means you can stir these pancakes together with a fork rather than messing around making oat flour first. If you don’t have any, ordinary porridge oats work too: just blitz them until they’re fairly fine. You can also use oats specifically labelled gluten-free if you need to avoid gluten.

Important: Standard Ready Brek is not suitable as a gluten-free alternative. Its allergen information says it may contain wheat, barley and rye. For a gluten-free version, use oats specifically labelled gluten-free and check the labels on your other ingredients. See Coeliac UK’s advice about oats if you’re making these for someone with coeliac disease.

Ready Brek Pancake Ingredients

Makes approximately six pancakes, depending on how big you make them.

• 45g Ready Brek or other finely milled oats (use certified gluten-free oats if required)
• 3 eggs
• Approximately 50–100ml milk, or your preferred dairy-free alternative

You’ll also need a little butter or oil for the pan. If you need to buy the cereal, here’s Ready Brek Original at Tesco, or look for it in the cereal aisle at your usual supermarket. You don’t need anything fancy.

How To Make Ready Brek Pancakes

1. Heat the pan. Warm a non-stick frying pan over a medium heat with a little butter or oil.
2. Combine the oats and eggs. Measure the Ready Brek or finely blitzed oats into a bowl, crack in the eggs and mix together with a fork.
3. Add the milk gradually. Start with around 50ml and stir, adding a little more until the mixture is pourable but still quite thick, roughly the consistency of porridge. You may not need all 100ml. If you go a bit overboard, add a few more oats.
4. Cook the pancakes. Spoon the mixture into the pan a little at a time. It shouldn’t spread too far; I aim for pancakes about 6mm thick.
5. Flip when they’re holding together. After a few minutes, when the underside is set and you can get a spatula underneath without everything disintegrating, flip and cook the other side until golden and cooked through. The exact timing depends on your pan and the size of your pancakes.
6. Add your toppings. Serve warm with bananas, berries, honey, Nutella, yoghurt or whatever takes your fancy.

That’s it. No waiting for batter to rise, no mysterious ingredients and no need to worry about getting every last lump out. The first pancake may look a bit questionable while you work out the heat and consistency, but that’s fairly standard pancake behaviour.

Tips For Making Oat Pancakes

Don’t make the batter too runny. Different oats absorb milk differently, so add it gradually. A thicker mixture gives you little American-style pancakes rather than thin crêpes.

Keep the heat moderate. If the pan is too hot, the outside will brown before the middle has cooked. Give the pancakes time to firm up before attempting a flip.

Use what you’ve got. You can make your own finely milled oats by blitzing regular porridge oats. Buying a whole new bag of something when there’s already porridge in the cupboard rather defeats the object of a three-ingredient breakfast.

Try different toppings. They’re lovely with fresh fruit, but peanut butter, yoghurt, chocolate spread or a little honey all work too. The topping is entirely your business.

Can You Make Ready Brek Pancakes Gluten-Free?

Not with standard Ready Brek. Although the recipe doesn’t use ordinary wheat flour, Ready Brek isn’t labelled gluten-free and its packaging warns of possible wheat, barley and rye content. It’s therefore not something I’d recommend for anyone with coeliac disease or who needs to avoid gluten.

To make a gluten-free version, replace the Ready Brek with porridge oats specifically labelled gluten-free, blitz them until finely milled, and make sure the milk and any toppings are suitable too. Coeliac UK also explains that a small proportion of people with coeliac disease may react to oats themselves, even when they’re gluten-free.

Are Ready Brek Pancakes Slimming World Friendly?

I’ve previously made these as a lighter alternative to traditional flour pancakes, but I wouldn’t promise they’re ‘syn-free’. How they fit into Slimming World depends on the current plan rules, your choice of milk, what you use to cook them and, of course, what you pile on top. Check the current guidance in your own account if you’re following the plan.

The recipe makes roughly six pancakes, but their calorie content will vary with your ingredients and how much oil or butter you use. I haven’t included a fixed calorie count because pretending every pancake is identical would be rather optimistic.

Can You Make These Pancakes Without Ready Brek?

Yes! That’s one of the best things about them. Just grind ordinary porridge oats to a fine texture in a blender or food processor before adding the eggs and milk. You can adjust the amount of milk until the batter looks right. If you’re using gluten-free oats, make sure they’re clearly labelled as such.

Ready Brek itself is easy to find in supermarkets (that sell food, I mean. Don’t try and get it from Dorothy Perkins), but there’s no reason to make a special trip if you already have suitable oats at home.

Why Not Pin This Ready Brek Pancake Recipe For Later?

If you try this three-ingredient Ready Brek pancake recipe, let me know how you get on in the comments. I’m always interested to hear what people put on them, although if your suggestion involves turning them into something with twelve ingredients and a three-hour preparation time, I may politely decline.

For more recipe ideas, you can also browse Just Average Jen’s recipes.