Oatmeal Pancakes Sugar Free Food

OATMEAL PANCAKES

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.

OATMEAL PANCAKES (FLOURLESS/SUGAR-FREE)

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!

OATMEAL PANCAKES (NO WHEAT, NO SUGAR)

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.

OATMEAL PANCAKES - SUGAR FREE

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!