A food blogger shared his secret tip for making pancakes fluffy, comforting and full of flavour with an easy swap
Sophie Harris Senior Lifestyle Reporter and Ellen Jenne Senior U35 Spare Time Writer
07:21, 10 Feb 2026
A food blogger shared his secret tip for making pancakes fluffy, comforting and full of flavour with an easy swap(Image: Arx0nt via Getty Images)
Pancakes make a delightful breakfast choice, whether topped with fruit and syrup or paired with crispy bacon. While shop-bought versions are convenient, homemade pancakes undeniably taste superior, with countless recipes available to try.
Now, one food blogger has revealed a straightforward ingredient substitution that works equally well, if not better. Ryan Allen, who runs The Cooking Duo food blog, said: “People assume pancakes depend on flour, but that’s actually not true.
“If you’ve got porridge oats, you can still make pancakes that are fluffy, comforting and full of flavour. Most people already have everything without realising it.”
According to Ryan, his flourless pancake recipe emerged from necessity but has since become his preferred method.
The mixture uses ground oats rather than traditional flour, combined with a ripe banana, milk, and blueberries to achieve the right consistency, reports the Express.
Flip the pancakes when they begin to bubble(Image: Getty)
He said: “They feel indulgent, but they’re actually quite balanced, which makes them perfect for breakfast or brunch. There’s nothing fancy here.
“It’s all stuff you’re likely to already have in the kitchen, which is exactly why it works so well.”
For a two-person serving, Ryan recommends blending 100g of porridge oats until they achieve a coarse, flour-like texture.
Transfer the ground oats to a large mixing bowl and combine with one tablespoon of baking powder, a pinch of salt and half a teaspoon of cinnamon.
Using the same blender, mix together 150ml of milk (any variety), one tablespoon of vanilla extract and one ripe banana. Blend the mixture until it’s completely smooth.
Ryan said: “You want a silky texture with no lumps, because that’s what gives you soft pancakes.”
Next, pour the wet mixture into the bowl containing the dry ingredients and stir gently until just combined.
Ryan emphasised the importance of not overmixing at this point. Stir 50g of blueberries into the batter before heating some coconut oil in a non-stick frying pan. Spoon the batter into the pan and cook until bubbles start to appear on the surface.
He said: “That’s when you know they’re ready to flip. They only need about a minute on the other side. You’re looking for pancakes that are cooked through but still pale and soft.
“If they get too golden, the edges can crisp up. Keeping them lighter helps them stay fluffy.”
Once they’re cooked, pile them onto plates and top with a drizzle of honey or maple syrup, along with any additional fruit you fancy.
Ryan added: “They’re fluffy, gently sweet and really satisfying. Most people are shocked when I tell them there’s no flour in them at all.”
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Dining and Cooking