Oat And Walnut Pancakes Food

OATMEAL PANCAKES

Steps:

• Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
• Serve the pancakes with a dollop of yogurt and sliced strawberries.

OAT PANCAKES

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.

THE BEST VEGAN OAT & WALNUT WAFFLES (OR PANCAKES)

Steps:

• If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
• In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
• In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
• make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
• Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
• After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.
• Preheat waffle iron and lightly oil to prevent sticking.
• Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.

VEGAN OAT AND WALNUT PANCAKES

Steps:

• In a large bowl, sift flours and all dry ingedients together.
• In another bowl mix wet ingredients.
• Make a well in the middle of the dry ingredients and pour in wet ingredients.
• Stir to combine.
• Oil a griddle and pour about 1/4 cup of batter for each pancake.
• Cook until golden brown on both sides.

OAT AND WALNUT PANCAKES

Steps:

• In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.
• In a medium bowl, mix the soy milk and vinegar together.
• Add the liquid ingredients to the dry ingredients and whisk until well incorporated.
• The resulting batter should be a little thicker than heavy cream.
• Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.
• Lightly spread with good vegetable margarine and drizzle with pure maple syrup.

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

Steps:

• In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

OATMEAL PANCAKES WITH WALNUT BUTTER

Steps:

• To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
• Cover and refrigerate overnight.
• While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
• Sift together the flour, baking soda, baking powder and salt.
• Stir the sugars into the flour mixture.
• Add to the oatmeal mixture and mix to combine, but do not overmix.
• Make sure griddle is not too hot as it takes time for the oatmeal to cook.
• Lightly spray the griddle with non-stick cooking spray.
• Pour batter onto the griddle and cook until golden brown on the bottom.
• Turn pancakes and cook until done.
• Repeat with remaining batter.
• Serve with walnut butter.
• Excellent with blackbery compote or syrup.
• This batter keeps well for several days in the refrigerator.
• After storing, you may need to thin it out with a little more buttermilk.
• To make walnut butter: The night before, combine the butter, sugars, and walnuts.
• Refrigerate overnight to allow flavors to combine.
• Any leftover walnut butter may be frozen.