Oatmeal pancakes
This recipe is a wonderful gluten free alternative to white/whole wheat pancakes, loaded with fiber and protein -- it is my personal favorite! They are just as fluffy and delicious as regular pancakes. They can be enjoyed with maple syrup or honey and fresh fruits.
Alternatively,
Alternatively,
Click here for Basic pancakes recipe or
Ingredients
Dry ingredients
Ground plain oats, 1 ½ cup
Baking powder, 2 tsp
Salt, ½ tsp
Cinnamon powder, ½ tsp
Wet ingredients
Egg, 2 nos.
Brown sugar, 1 tbs
Vanilla essence, 1 tsp
Olive oil or unsalted melted butter, 2 tbs
Milk, 1 cup
Butter, for greasing
Preparation:
Ground plain oats, 1 ½ cup
Baking powder, 2 tsp
Salt, ½ tsp
Cinnamon powder, ½ tsp
Wet ingredients
Egg, 2 nos.
Brown sugar, 1 tbs
Vanilla essence, 1 tsp
Olive oil or unsalted melted butter, 2 tbs
Milk, 1 cup
Butter, for greasing
Preparation:
Combine the dry ingredients and sieve twice, then set aside.
In a large bowl, whisk the egg and sugar for two minutes.
Add vanilla essence and oil, and whisk for another minute.
Add milk and whisk again.
Combine the dry ingredients with the wet ingredients until the flour completely disappears. Your batter will be thick, but do not over mix. If you over mix the batter, more gluten develops and the resulting in tough pancakes. After mixing let it rest for five minutes.
Heat a cast iron or non-stick pan on high temperature, then lower the flame.
Grease the pan with butter or oil lightly.
Immediately scoop a ladle full of batter onto the pan slowly.
Make a test pancake with one tablespoon batter, if required.
Cook on medium low flame for 1 to 2 minutes, until bubbles appear on top and the edges start to cook.
Flip carefully with a spatula and cook for a minute until browned on the underside. Adjust the heat/time as this depends on your stove. If the flame is too high, your pancakes will be under cooked and burnt. If the flame is too low, your pancake will not rise. If the temperature is perfect, the pancake will fluff up.
After cooking the first pancake you can understand the optimum temperature.
Repeat the process.
Serve warm with desired toppings.
Please share and comment.😍
Thank you 😊
In a large bowl, whisk the egg and sugar for two minutes.
Add vanilla essence and oil, and whisk for another minute.
Add milk and whisk again.
Combine the dry ingredients with the wet ingredients until the flour completely disappears. Your batter will be thick, but do not over mix. If you over mix the batter, more gluten develops and the resulting in tough pancakes. After mixing let it rest for five minutes.
Heat a cast iron or non-stick pan on high temperature, then lower the flame.
Grease the pan with butter or oil lightly.
Immediately scoop a ladle full of batter onto the pan slowly.
Make a test pancake with one tablespoon batter, if required.
Cook on medium low flame for 1 to 2 minutes, until bubbles appear on top and the edges start to cook.
Flip carefully with a spatula and cook for a minute until browned on the underside. Adjust the heat/time as this depends on your stove. If the flame is too high, your pancakes will be under cooked and burnt. If the flame is too low, your pancake will not rise. If the temperature is perfect, the pancake will fluff up.
After cooking the first pancake you can understand the optimum temperature.
Repeat the process.
Serve warm with desired toppings.
Please share and comment.😍
Thank you 😊
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