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
4 INGREDIENT KETO LOW CARB VANILLA RICOTTA PANCAKES
Steps:
- Add all ingredients to a blender or whisk together by hand.
- Heat coconut oil in a skillet on medium high heat.
- Use 1/4 cup to measure batter for each pancake.
- Free form pancakes or use an english muffin mold in skillet to form pancakes.
- Allow to cook 2-3 minutes on one side or until you see bubbles forming around edges and center. Flip and cook 1-2 minutes more on other side. Makes a total of 8 pancakes, serving size is 2.
- Enjoy immediately!
Nutrition Facts : ServingSize 1 @ 2 pancakes, Calories 117 kcal, Carbohydrate 1 g, Protein 8 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 179 mg, Sodium 88 mg
FLOUR FREE PANCAKES
Flour free pancakes are a filling, healthy breakfast recipe. This recipe tells you how to make pancakes without flour. You can use bananas or cottage cheese for these easy pancakes. Pancakes
Provided by Becca Ludlum
Categories Breakfast
Time 15m
Number Of Ingredients 6
Steps:
- Lightly coat a skillet with nonstick cookie spray and warm over medium heat.
- Add eggs, vanilla, cinnamon, olive oil, cottage cheese, and oats to your blender. Blend on high until smooth.
- Pour ¼ cup of batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
- Top hot pancakes with butter, maple syrup, or fruit. My personal favorite is peanut butter, bananas and maple syrup.
Nutrition Facts : ServingSize 1 g, Calories 221 kcal, Carbohydrate 14 g, Protein 16 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 247 mg, Sodium 248 mg, Fiber 3 g, Sugar 2 g
HEALTHY APPLESAUCE PANCAKES WITH NO SUGAR ADDED
These pancakes freeze very well! Make them small for toddlers to hold or larger for the rest of the family. I like to use flavored (blueberry, strawberry, etc) applesauce without any added sugar. If you use a flavored applesauce, you may omit the vanilla flavoring. The flavors are great so that there is no need for syrup! This recipe is adapted from www.wholesometoddlerfood.com
Provided by rachelallen828
Categories Breakfast
Time 20m
Yield 25 pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, salt and baking powder into a medium mixing bowl.
- Combine butter, milk and egg.
- Stir into dry ingredients.
- Add vanilla (unless using flavored applesauce) and applesauce; beat well.
- Spoon batter into a hot, well greased griddle.
OATMEAL PANCAKES (NO WHEAT, NO SUGAR)
I made this recipe up in an effort to eliminate white flour from our diet. After much fine-tuning, here is a recipe that works well. I am saving it here so that I won't lose it!
Provided by CocinaCubana
Categories Breakfast
Time 55m
Yield 15-17 pancakes, 7-9 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a large bowl.
- Mix in the milk, oil, vanilla and any sweetener you want ( I don't usually put any sweetener).
- For fluffier pancakes separate the eggs. Mix the egg yolks into the bowl and in a separate bowl beat the egg whites until stiff. Then fold the egg whites into the mix.
- If in a hurry, or you don't care, beat the whole eggs well ( I use the blender) and mix into the bowl.
- I find that the pancakes come out better if I let the mixture sit for a few minutes, allowing the oatmeal to absorb some of the moisture.
- If the mixture is too thick, add milk, a little at a time, until pancake batter consistency.
- Cook on hot griddle (about 300 F) turning to cook both sides.
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