NO-FUSS FLOURLESS OAT PANCAKES RECIPE
No flour? No problem! This No-Fuss Flourless Oat Pancakes recipe will be one you make even if you DID have flour - that's how good it is!
Provided by Gemma Stafford
Categories Breakfast
Number Of Ingredients 7
Steps:
- Either using a food processor or a hand blender, process the oats until they are finely ground, similar to oat flour.
- Place the ground oats, baking powder, and salt in a medium bowl. Whisk until combined.
- In a separate large bowl, mash the bananas until fine. Whisk in eggs and vanilla.
- Add the dry ingredients into wet and mix until combined.
- Finally, add in melted butter and mix again until combined.
- Heat a large skillet or non-stick pan over medium/low heat. Spoon on about 1/2 cup of batter and let cook for 2-3 minutes on each side. Repeat with the remaining batter.
- Serve fresh from the pan with fruit, syrup, and even a little Irish butter on top.
- Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a pan again.
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
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.
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.
OATMEAL PANCAKES (FLOURLESS/SUGAR-FREE)
Unable to eat flour or sugar, I have become very creative in making food that not only meets the needs of my food plan but also satisfies me so I don't feel left out or deprived. This recipe is easy and makes a Sunday morning breakfast special again!
Provided by HazMat IC
Categories Breakfast
Time 10m
Yield 8 Pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- Smooth pancakes: Blend all ingredients in blender or processor until smooth let sit approx 10 minutes.
- Heartier Pancakes: Mix moist ingredients first; add the dry, mix well. Let sit 20-30 minutes.
- Cook: Stir batter to mix settled ingredients. Pour by ¼ cup measure onto hot griddle/pan that has been sprayed with PAM. Cook until bottom side is browned (bubbles form and pop on the outer surface and lifting an edge, you see the bottom a light golden brown). Flip the pancakes and cook the other side until brown.
- Enjoy: Serve each portion with ¼ cup sugar free syrup! Top with bananas or blueberries to make this an even more special breakfast!
QUICK OATMEAL PANCAKES
My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce.
Provided by CASSIEBEL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 3
Number Of Ingredients 12
Steps:
- Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
- Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
- Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 48.2 g, Cholesterol 146.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 762.4 mg, Sugar 14.1 g
OATMEAL PANCAKES - SUGAR FREE
Recipe from food technology class in high school - not sure how many this makes as I haven't made it in years, but I remember them tasting good!
Provided by KiwiMegan
Categories Breakfast
Time 15m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 7
Steps:
- 1. Place dry ingredients into a large bowl. Mix together lightly.
- 2. Lightly beat the egg. Add with melted butter to dry ingredients and mix lightly.
- 3. Slowly add milk (may need to add more or use less depending on batter consistency).
- 4. Cook 1/4 cup amounts of mixture on a hot frying pan.
- 5. Serve stacked on top of each other with more butter, syrup, or both!
OAT PANCAKES (WHEAT FREE)
These pancakes are made with oatmeal ground to a flour. No wheat flour. I serve these with soy protein sausage links (BOCA brand) and a little pure maple syrup or blue agave nectar (a low-glycemic syrup).
Provided by Outta Here
Categories Breakfast
Time 25m
Yield 8 4-inch pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put oats in a blender or food processor and blend about one minute, or until ground to a flour consistency.
- Combine oat flour, salt, baking powder and cinnamon in a large mixing bowl; mix well.
- Combine egg, milk and vanilla in a small bowl and mix well.
- Stir liquid mixture into dry mixture; mix until just moist. Allow to rest 5 minutes.
- Heat a nonstick large skillet or gridle over medium heat.
- When hot, pour 1/4 cup batter for each pancake.
- Cook until bubbles form on surface of pancake. Turn over and cook until lightly browned.
Nutrition Facts : Calories 156.4, Fat 3.2, SaturatedFat 0.8, Cholesterol 47.7, Sodium 236.1, Carbohydrate 24.2, Fiber 3.2, Sugar 3.5, Protein 7.6
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