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
OAT FLOUR PANCAKES RECIPE
These fluffy oat flour pancakes are the perfect quick & easy gluten free breakfast! How to make healthy pancakes with oats in under 30 minutes.
Provided by Alyssia Sheikh
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- To make homemade oat flour, add rolled oats to a blender and blend into a fine, fluffy texture.
- Whisk together dry ingredients (oat flour, baking powder, cinnamon, and salt).
- Separately, whisk together wet ingredients (eggs, milk, vanilla, and lemon juice).
- Fold dry mixture into wet mixture, but don't overmix.
- Allow batter to sit for 5-10 minutes to thicken slightly.
- Heat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
- Add a drizzle of oil or melt butter onto the griddle.
- Use an ice cream scoop (or ¼ cup) to distribute pancake batter onto heated surface. (Or 1 Tbsp for mini silver dollar pancakes.)
- Cook pancakes until small bubbles form and bottoms are lightly browned, then flip. (These will bubble slightly, but not as much as traditional pancakes.) Cook about 1½-2 minutes per side. (Or 45-60 seconds per side for silver dollar.)
- Serve and enjoy with maple syrup and your favorite toppings!
- Yields 8-10 oat flour pancakes, using ¼ cup scoop for batter.
- Turn heat on griddle to medium low (300°F or 150°C) for 5-10 minutes while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
- Water Test: Drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it's too hot; if water droplets sizzle but "dance" and move around, the temperature is perfect.
- Follow cooking procedure described above.
Nutrition Facts : ServingSize 3 medium pancakes, Calories 378 kcal, Fat 9 g, Carbohydrate 56 g, Fiber 8.5 g, Protein 12.5 g
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
OAT FLOUR PANCAKES
Me and my husband have both been diagnosed with high cholesterol. Unfortunately neither of us likes oatmeal in a bowl (which I believe can lower cholesterol levels if eaten daily), so I tweaked a pancake recipe to make it heart healthy with the benefits of oats. To our surprise they turned out fantastic! Hope you'll add them to your heart healthy diet as well.
Provided by Love2Bake
Categories Breakfast
Time 50m
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- In a large bowl mix the top 7 dry ingredients together.
- Place the remaining 3 liquid ingredients in a four cup pyrex measuring cup and blend well.
- Pour the liquid mixture into the dry mixture and mix with a whisk just until blended.
- Do not overmix.
- Heat a griddle to medium heat.
- Spray with non-stick cooking spray.
- Pour 3/4 a cup mix per pancake onto griddle.
- Cook on medium heat for 1-3 minutes until bubbles form, flip and cook the other side for about a minute.
- Top with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 238.2, Fat 9.6, SaturatedFat 1.4, Cholesterol 49, Sodium 550.4, Carbohydrate 31.6, Fiber 3, Sugar 6.8, Protein 7.9
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.
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Cuisine American, Gluten FreeTotal Time 20 minsCategory Breakfast, BrunchCalories 126 per serving
- In a large mixing bowl, whisk together the dry mix ingredients. In a second mixing bowl, whisk together the wet ingredients. Make a well in the center of the dry mix bowl.
- Test the skillet by flicking a few drops of water into the center. If the pan is hot enough, they should immediately sizzle away.
- Once the skillet is hot, pour the wet mix into the dry mix and whisk thoroughly. The batter should be pourable; if it's too thick, whisk in more water 1 tablespoon at a time until it is able to pour at a slow but even rate.
BEST HOMEMADE BANANA OAT FLOUR PANCAKES - …
From dobbernationloves.com
Estimated Reading Time 8 mins
- In a small mixing bowl combine mashed bananas, butter, greek yogurt, lemon juice, maple syrup and egg yolks.
- In a medium metal mixing bowl whip egg whites on high using egg beaters for 5-6 minutes, or until they have reached a stiff peak.
- Add wet banana mixture to dry ingredients. Stir just until combined. Gently fold whipped egg white into the Banana Oat Flour Pancake batter.
OAT FLOUR PANCAKES RECIPE - GLUTEN-FREE | REAL FOOD REAL DEALS
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5/5 (24)Calories 417 per servingCategory Breakfast
- Place 2 1/2 cups rolled oats in a high-powered blender or food processor. Process until you have 2 cups of fine oat flour. (Skip this step if you’re using pre-packaged oat flour.)
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4.7/5 (3)Total Time 25 minsCategory BreakfastCalories 239 per serving
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4.9/5 (65)Total Time 30 minsCategory BreakfastCalories 119 per serving
- Using a food processor or high powered blender, grind oats to a flour like consistency, about 2 mins. Transfer to a medium sized mixing bowl and stir in baking powder, salt and sugar.
- In a glass measuring cup, measure out milk and stir in lemon juice. Let sit for 5 mins. Meanwhile crack open eggs and whisk.
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- In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
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- In a small bowl, whisk together the oat flour, sugar, baking powder, baking soda, and salt; set aside.
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5/5 (2)Total Time 25 minsCategory Breakfast, Brunch
- In a small bowl, whisk together buttermilk, vanilla, and eggs. Add wet mixture to dry oat mixture and stir together. Allow to sit for 5 to 10 minutes.
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OAT FLOUR PANCAKES - THE BIG MAN'S WORLD
From thebigmansworld.com
5/5 (62)Total Time 6 minsCategory BreakfastCalories 165 per serving
- In a small bowl, mix together your oat flour with baking soda and set aside. In a separate bowl, whisk together your eggs, yogurt, and maple syrup, until smooth. Combine your wet and dry ingredients and mix well.
- Grease a non-stick pan and heat it up on medium heat. Once hot, add spoonfuls of the batter and cover the pan. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further minute. Remove the cooked pancakes from the heat.
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From feelgoodfoodie.net
Ratings 49Category BreakfastCuisine AmericanTotal Time 25 mins
- In a high speed blender, place the oats, and blend until the oats become powder-like. Add the baking powder, cinnamon and salt to the blender and pulse once to combine. Transfer to a small bowl and set aside.
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