APPLE OATMEAL PANCAKES
Fluffy apple pancakes that you can make in your blender! These healthy pancakes are gluten free, too (no flour required, just oats!). Recipe yields 6 medium pancakes about 4 inches in diameter. FAIR WARNING: For reasons that I have not been able to deduce, these pancakes haven't turned out well for everyone like they did for me (I've made them six times and they always turned out well!). Oat flour is always a little finicky but I don't know why these pancakes have been particularly problematic. These pancakes are the reason why my cookbook's pancakes aren't oat flour based.
Provided by Cookie and Kate
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Place all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn't see any remaining bits of oats or hear oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you're using a non-stick electric griddle like mine, you might not need any oil at all.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about 1/3 cup of batter onto the pan. This batter is thick, but your pancakes won't cook through if they're thicker than 1/2-inch, so you might need to help spread the batter out with a spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny. (Be patient, these pancakes need to cook a little lower and slower than most.)
- Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Nutrition Facts : Calories 1165 calories, Sugar 46.6 g, Sodium 677 mg, Fat 43.1 g, SaturatedFat 26 g, TransFat 0 g, Carbohydrate 169.5 g, Fiber 24.6 g, Protein 33.6 g, Cholesterol 186 mg
OAT AND APPLE PANCAKES WITH YOGURT
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.
Provided by Anna Jones
Categories Bon Appétit Breakfast Apple Pancake Whole Wheat Oat Pecan Almond Yogurt Maple Syrup Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
- Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about 1/2" apart, and cook until lightly golden, about 1 minute. Turn over and pour 1/3 cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
- Serve pancakes with yogurt and more maple syrup.
OATMEAL AND YOGURT PANCAKES
I needed something filling to eat for breakfast before school, so I brought several recipes to form this one. You can add other flavorings as needed.
Provided by dmr4023-aaa
Categories Breakfast
Time 25m
Yield 20 Pancakes, 10-15 serving(s)
Number Of Ingredients 12
Steps:
- In one bowl, pour the milk over the oatmeal to soak.
- Mix the dry ingriedience in one bowl.
- Mix the other ingredience in another.
- Combine all of the bowls together.
- Add milk until it is the right consistency.
- Pour 1/3 cup of batter into a greased frying pan on medium heat.
- Tip shake the frying pan to get the pancake to spread out.
- Cook until the sides of the pancake pull up from the pan about five minutes. DO NOT OVERCOOK. It blackens quickly.
- Flip the pancake over and cook for another minute or so.
- Serve with butter.
- Batter will keep overnight.
Nutrition Facts : Calories 166.9, Fat 4.6, SaturatedFat 1.8, Cholesterol 8.1, Sodium 223.8, Carbohydrate 24.4, Fiber 2, Sugar 5.6, Protein 7.2
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