OAT FLOUR PANCAKES
Oat flour is a gluten-free alternative that can easily be made at home. We make ours from old-fashioned rolled oats to create tender, nutty, cinnamon-laced pancakes. To prevent the possibility of a dense, dry or toothsome pancake, we like to keep this batter on the thinner side. This ensures that the pancakes cook up perfectly light and fluffy.
Provided by Food Network Kitchen
Time 25m
Yield 10 to 12 pancakes
Number Of Ingredients 10
Steps:
- Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
- Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.
BUCKWHEAT AND OAT PANCAKES
I've been working on this recipe for a few months now and I'm happy with this final version. I've attempted to make it healthy without being austere. If you can't buy oat flour locally you can make it by processing rolled oats or just go ahead and use the rolled oats as is. Hope you enjoy it as much as we do. This is great for a cozy winter supper with grilled turkey sausage and a grilled seasonal vegetable.
Provided by sugarpea
Categories Breakfast
Time 25m
Yield 10 pancakes
Number Of Ingredients 12
Steps:
- Mix dry ingredients in a large bowl.
- Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
- Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
- Serve with syrup or topping of choice.
FATHER'S DAY CUPCAKES
Dad'll love these easy cupcakes, make them really chocolatey or put his favourite sweet or nut on top - the perfect treat!
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Snack, Treat
Time 30m
Yield Makes 12 deep cupcakes
Number Of Ingredients 10
Steps:
- Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
- Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
- Chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month. Up to 48 hrs before serving (or the day before if it's really hot), bring back to room temperature, then spread over the cakes. Put the chocolate buttons on. Keep cool, out of direct sunlight.
Nutrition Facts : Calories 492 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.32 milligram of sodium
DAD'S BLUEBERRY BUTTERMILK PANCAKES
My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. -Gabrielle Short, Pleasant Hill, Iowa
Provided by Taste of Home
Time 25m
Yield 12 pancakes.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes., Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.
Nutrition Facts : Calories 332 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein.
OAT PANCAKES
Make these oat pancakes for breakfast or brunch and top with berry compote and a dollop of yogurt. They're tasty, healthy and full of fibre and vitamin C
Provided by Esther Clark
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 10
Steps:
- To make the compote, put the orange juice, berries and apple in a small saucepan and gently simmer over a medium heat for 10-12 mins until the berries begin to burst and the apple has softened. Remove from the heat and leave to cool a little. Add a splash of water to loosen, if you like.
- Blitz the oats in a food processor to form a coarse flour consistency, then tip into a mixing bowl. Add the baking powder, cinnamon and orange zest and stir well. Whisk together the oat milk and egg in a jug, then pour into the dry ingredients and combine to create a thick batter.
- Heat a little of the oil in a non-stick frying pan, then pour in 2 tbsp of the batter to make a small pancake. Cook over a medium heat for 2 mins, or until small bubbles start to appear on the surface. Flip the pancake over and cook on the other side for 1 min, then transfer to a plate. Repeat with the remaining oil and batter (you should end up with six pancakes). Stack the pancakes on two warm plates, spoon over the compote and top with a dollop of the Greek yogurt.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
BLUEBERRY OATMEAL PANCAKES
I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.
Provided by TheLadyBrianna
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
- Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
- Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 57.4 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.4 g, Protein 8.9 g, SaturatedFat 5.4 g, Sodium 400.7 mg, Sugar 28 g
DADS BUCKWHEAT PANCAKES
My Dad was an avid beekeeper. He grew buckwheat for the spcial dark honey that came from buckwheat blossoms. Both dark honey and buckwheat pancakes are strong flavored and people seem to either love them or hate them. If you love them this is the recipe for you! Dad loved to make these pancakes himself even though he rarely cooked otherwise. When ever he could he made them and served them to his children and grandchildren with great pride. Imagine... he felt he had produced the honey and the pancakes. This was truly his speciality.
Provided by Kathie Carr @kathiecc
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Combine milk, oil, buttermilk, eggs and honey in a large mixing bowl. Blend them completely and set aside. In another medium-sized bowl, mix all the dry ingredients including baking powder, buckwheat flour, wheat flour salt and baking soda and mix well. Combine the dry ingredients in the large bowl containing wet ingredients and stir till all are fully mixed. Fold in a cup of blueberries and keep aside.
- Heat a non-stick skillet on a low to medium flame and spread ¼ cup of pancake batter into it. Within 1 ½ minutes, bubbles will start forming on the upper side. When this happens, check by lifting one side of the pancake to see whether the other side has become brown, and then turn it over to the other side. Cook the other side of the pancake for the same time and when it turns golden brown in color, transfer into a plate and serve with the remaining blueberries, butter, and buckwheat honey or maple syrup.
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