Oatmeal Pancakes Recipe – learn like a pro

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Oatmeal Pancakes Recipe – learn like a pro: Bring your forks, and come on in every single one of you! I’d like to introduce you to my improved, healthy, and simple oatmeal pancakes! These pancakes are made with homemade oat flour that has been processed in a blender (yes, you read that correctly; oatmeal pancakes created without the use of flour!).

 

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Oatmeal Pancakes Recipe – learn like a pro

All of the grains are whole, and they do not contain any gluten by nature. As a result of the ingenious addition of a few additional whole oats at the very end, they not only have the most delicious oat-like flavor, but they also have a more pleasant texture.

 

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Ingredients

  • 2 tablespoons canola oil or melted, cooled unsalted butter or melted, cooled coconut oil
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 cup nonfat milk
  • 2 cups old fashioned rolled oats divided (or quick oats; do not use steel cut or instant)
  • 2 large eggs
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract pure
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup mix-ins of choice: toasted chopped nuts , chocolate chips, blueberries, or diced fresh or dried fruit (optional)
  • For serving: pure maple syrup , butter, or any of your favorite pancake toppings

Also See:

Chorizo Cornbread Stuffing Recipe – learn like a pro

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Instructions

  • Place a rack in the middle of your oven and preheat it to 200 degrees Fahrenheit. This will allow you to keep the pancakes warm between batches of pancakes.
  • A blender should be used to combine the following ingredients: oil, Greek yogurt, milk, 1 1/4 cups of oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt.

 

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  • The batter should be blended until it is completely smooth, pausing the blender occasionally to scrape down the sides of the blender.
  • Continue to blend the ingredients until there are no more oats visible in the mixture. Turn off the blender and stir in any mix-ins you like along with the remaining three quarters cup of oats.

 

  • Avoid blending once more. Take ten minutes to let the batter sit while you heat the skillet or griddle and prepare any toppings that you want to use.
  • A large griddle or skillet that does not stick should be heated over medium-low heat. Apply a thin layer of butter or oil to the pan, if necessary (although some nonstick pans avoid this step).

 

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  • As soon as the skillet is hot, scoop out a quarter cup of the batter and place it in the pan. Allow the pancakes to cook on the first side for three to four minutes at a low temperature, until the edges of the pancakes appear dry and small bubbles form on the top.
  • Cook for one to two minutes on the other side after you have gently flipped it over. On both sides, they should have a golden appearance.

 

  • Placing the pancakes on a baking sheet and keeping them warm in the oven between batches is an option that can be taken into consideration. For the remaining batter, repeat the process. Served hot with the toppings of your choice.

 

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Storage Tips

To put away. Pancakes made with leftover oatmeal can be stored in an airtight container in the refrigerator for up to four different days. In order to reheat. In the microwave, reheat the oatmeal pancakes in a gentle manner until they are hot. In addition, you can bake oatmeal pancakes on a baking sheet in the oven at a temperature of 350 degrees Fahrenheit until they are warm. In addition, a toaster oven is a convenient and speedy alternate.

Is to freeze. Once the pancakes have reached the desired temperature, arrange them in a single layer on a baking sheet that has been lined with wax paper or parchment paper. After the oatmeal pancakes have solidified, freeze them. After that, place the frozen oatmeal pancakes in a storage container that contains airtight seals or a zip-top bag, and store them in the freezer for up to two months. Depending on your preferences, remove pancakes from the freezer and reheat them.

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FAQ

Q1. Are Oatmeal Pancakes Healthier?

Assuming that “regular” pancakes are those that are made with white flour, copious amounts of butter and oil, and artificial sugars, oatmeal pancakes are generally considered to be a healthier alternative to regular pancakes. There is a reason why you might have the impression that pancakes served in restaurants taste better: they are loaded with fats, sodium, and sugars.

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The fact that these simple oat pancakes are made with whole grains, that they are naturally sweetened, and that they use Greek yogurt helps to ensure that breakfast stays on the delicious side of the fitness spectrum. These are wonderful for both children and adults alike.

Q2. Can You Make Sheet Pan Oatmeal Pancakes With This Recipe?

Since this simple recipe for oatmeal pancakes is intended to be cooked on the stovetop rather than baked, I am sorry to say that I am unable to recommend baking these in the oven. The experimentation is, of course, something that you are free to do. Make sure to give this delicious Oven Pancake recipe a shot if you are looking for a recipe for baked pancakes.

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Q3. How to Make Oatmeal Pancakes Without a Blender?

In the event that you do not have access to a blender, you can make oatmeal pancakes by exchanging the rolled oats for an equivalent quantity of oat flour and combining the batter by hand using a bowl and a whisk.

On the other hand, when you measure the flour, make sure that you do not pack it too tightly. It is important to note that the pancakes may have a slightly more gummier texture when they are prepared in this manner; however, the flavor should still be delicious!

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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