Oatmeal pancakes recipe came into vogue in the course of the "whole grain" craze in the eighties and 90's. Their reputation has in no way gone out of style. While they might have become a super food during that time when Americans had been trying to find strategies to cut out the fat, sugar and simple carbohydrates, they stayed popular for the reason that they taste just so darn fantastic! And when something is excellent for you and is as delectable and as rewarding as oatmeal pancakes, well, what more do you need?
The good thing about this oatmeal pancake recipe is the fact that you can make it just about any time since the ingredients are basics in each pantry. You'll discover you have no need to purchase instant pancake mix in a pack. Oatmeal pancakes are so a lot better compared to the stuff you "just add water" to mainly because this recipe does not include white flour, a substance that is not really good for you and is about as close to refined sugar as you can get. The fiber content in oatmeal pancakes is significantly greater than that found in instant pancakes or those produced with all-purpose flour, and since the recipe does not call for eggs or milk, individuals watching their cholesterol levels will find this a healthy offering for breakfast or snacking. The Irish-style, steel-cut oatmeal is a very good choice for this recipe simply because it is satisfying as well as tasty, but regular or instant rolled oats will do just fine too.
Oatmeal pancake recipe ingredients:
* 3/4 cup rolled oats (instant or regular)
* 3/4 cup oat flour (see note down below for oat flour instructions)
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt (optional)
* tsp cinnamon
* tsp nutmeg
* 1 1/2 cups vanilla soy milk (may substitute plain soymilk or almond milk)
* Margarine or oil for skillet preparation (yields six pancakes)
To generate oat flour, simply put cup of whole or instant oats in a blender or tiny food processor and blend till the oats are decreased to a flour consistency.
Lightly oil your griddle or frying pan using margarine or veggie oil. Preheat the griddle above moderate heat. In a medium-sized mixing bowl, mix all the dry ingredients. Steadily add your soy milk and mix till all of the ingredients are well blended. The batter should be lumpy but properly mixed.
Working with a soup ladle, drop about cup of the batter for every pancake onto the preheated griddle. Cook for about 90 seconds, or until bubbles show up and burst on the surface of the batter. Flip and continue to cook another 1-2 minutes on the opposite side. Carry on until all of the batter is utilised. Pancakes should be golden brown.
Serve with syrup or honey. For variety you might put chocolate or carob chips, dried fruit such as raisins or cranberries, or fresh fruit such as diced apples or blueberries. Broken pieces of pecans or walnuts add flavor and texture. Inform us how you liked this oatmeal pancake recipe and - Bon apptit!
The good thing about this oatmeal pancake recipe is the fact that you can make it just about any time since the ingredients are basics in each pantry. You'll discover you have no need to purchase instant pancake mix in a pack. Oatmeal pancakes are so a lot better compared to the stuff you "just add water" to mainly because this recipe does not include white flour, a substance that is not really good for you and is about as close to refined sugar as you can get. The fiber content in oatmeal pancakes is significantly greater than that found in instant pancakes or those produced with all-purpose flour, and since the recipe does not call for eggs or milk, individuals watching their cholesterol levels will find this a healthy offering for breakfast or snacking. The Irish-style, steel-cut oatmeal is a very good choice for this recipe simply because it is satisfying as well as tasty, but regular or instant rolled oats will do just fine too.
Oatmeal pancake recipe ingredients:
* 3/4 cup rolled oats (instant or regular)
* 3/4 cup oat flour (see note down below for oat flour instructions)
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt (optional)
* tsp cinnamon
* tsp nutmeg
* 1 1/2 cups vanilla soy milk (may substitute plain soymilk or almond milk)
* Margarine or oil for skillet preparation (yields six pancakes)
To generate oat flour, simply put cup of whole or instant oats in a blender or tiny food processor and blend till the oats are decreased to a flour consistency.
Lightly oil your griddle or frying pan using margarine or veggie oil. Preheat the griddle above moderate heat. In a medium-sized mixing bowl, mix all the dry ingredients. Steadily add your soy milk and mix till all of the ingredients are well blended. The batter should be lumpy but properly mixed.
Working with a soup ladle, drop about cup of the batter for every pancake onto the preheated griddle. Cook for about 90 seconds, or until bubbles show up and burst on the surface of the batter. Flip and continue to cook another 1-2 minutes on the opposite side. Carry on until all of the batter is utilised. Pancakes should be golden brown.
Serve with syrup or honey. For variety you might put chocolate or carob chips, dried fruit such as raisins or cranberries, or fresh fruit such as diced apples or blueberries. Broken pieces of pecans or walnuts add flavor and texture. Inform us how you liked this oatmeal pancake recipe and - Bon apptit!
About the Author:
The author loves cooking pancakes and has a internet site devoted to it. You'll be able to obtain recipes like oatmeal pancake recipe among others. For a lot more of these recipes, look into thepancakerecipe.com.
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