OATMEAL PANCAKES
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g
EASY GLUTEN FREE OATMEAL PANCAKE RECIPE BY TASTY
Here's what you need: rolled oats, nutmeg, cinnamon, baking powder, salt, almond milk, eggs
Provided by Shashi Charles
Categories Breakfast
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
- Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
- While waiting, place a pan over a low-medium flame and let it warm.
- When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
- Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
- *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 0 grams
PINEAPPLE OATMEAL PANCAKES (GLUTEN-FREE)
Oh my gosh these are AWESOME! This can of pineapple on the counter was calling to me, and my husband can't eat wheat, so if I make pancakes they're gonna have oats in them. Plus, the Tahitian Pancakes came up on Heroes in the past week or so, so that's on my mind. I combined two different recipes that I found online, one for pineapple pancakes and one for oatmeal pancakes. Neither one is like this new version though. SO AWESOME! One last thing, I used coconut milk instead of cow milk, since my husband is also on this non-dairy kick. This recipe makes A LOT of pancakes, and they're very filling. Store uneaten pancakes in the fridge and have breakfast all week!
Provided by kitchengrrl
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
- In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
- Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
- Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
- In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
- Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.
Nutrition Facts : Calories 261.3, Fat 11.5, SaturatedFat 6.5, Cholesterol 97.4, Sodium 329.1, Carbohydrate 34.2, Fiber 3.1, Sugar 14.2, Protein 7.1
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