Prepare the Oatmeal Base:
In a large mixing bowl, combine 2 cups of oatmeal, 3 tablespoons of sweetener, and 1/2 teaspoon of salt.
Add Wet Ingredients:
Crack 4 eggs into the oat mixture and stir well. Gradually add 250 ml of warm milk, stirring constantly until the oats absorb the liquid.
Add Butter and Vanilla:
Melt 50g of butter and add it to the batter along with 1 tablespoon of vanilla extract. Mix until well combined.
Thin the Batter:
Add 250 ml of water gradually to the mixture, stirring until you achieve a smooth, pourable consistency.
Heat the Pan:
Heat a non-stick pan over medium heat and add a drop of oil. Pour a small amount of batter into the pan and spread it evenly to form a pancake.
Cook the Pancakes:
Fry each pancake for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Serve:
Serve the pancakes warm with your favorite toppings such as syrup, fresh fruit, yogurt, or nuts.
Serving Suggestions:
Top with fresh berries, a drizzle of honey or maple syrup, or a dollop of Greek yogurt.
Add sliced bananas and a sprinkle of cinnamon for extra sweetness.
Cooking Tips:
If the batter is too thick, add a bit more water or milk to reach your desired consistency.
You can blend the oats before mixing if you prefer a smoother pancake texture.
Be sure to heat the pan before adding the batter to ensure the pancakes cook evenly.
Nutritional Benefits:
Oats provide a great source of fiber and complex carbohydrates, keeping you full and energized.
Eggs are rich in protein, supporting muscle repair and overall health.
Milk and butter add calcium and healthy fats for a balanced breakfast.
Dietary Information:
Gluten-free: If you use certified gluten-free oats, this recipe is naturally gluten-free.
Vegetarian: This recipe is suitable for vegetarians.
Nutritional Facts (per serving):
Calories: 320
Protein: 12g
Carbohydrates: 35g
Fiber: 4g
Fat: 15g
Storage:
Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Freezer: Freeze the pancakes in a single layer, then transfer to a freezer-safe bag for up to 1 month. Reheat in the toaster or microwave.
Why You’ll Love This Recipe:
Wholesome and Filling: Packed with fiber, protein, and healthy fats to keep you satisfied.
Easy to Make: Simple ingredients and a straightforward process make this recipe quick to whip up.
Customizable: Add different toppings or mix-ins like chocolate chips, nuts, or dried fruit.
Great for Meal Prep: Make a batch and store the extras for easy, grab-and-go breakfasts.
Conclusion:
These Oatmeal Pancakes are a perfect way to enjoy a nutritious, homemade breakfast that’s both satisfying and delicious. The oats provide fiber and nutrients, while the eggs and milk add protein and richness. Whether you’re making them for a weekend brunch or a quick weekday meal, these pancakes are sure to become a favorite in your kitchen.
Frequently Asked Questions:
Can I make these pancakes dairy-free?
Yes, you can replace the milk with almond milk or any other plant-based milk and use coconut oil instead of butter.
Can I use quick oats instead of rolled oats?
Yes, quick oats will work fine, though the texture may be slightly softer.
Can I make this recipe vegan?
You can replace the eggs with flax or chia eggs (1 tablespoon ground flax/chia mixed with 3 tablespoons water per egg) and use plant-based milk and butter.
Can I add other ingredients to the batter?
Yes! You can add chocolate chips, blueberries, or even mashed bananas to the batter for extra flavor.
What toppings go well with these pancakes?
Fresh fruit, nuts, yogurt, honey, or syrup are all great options to pair with these pancakes.
How can I make the pancakes fluffier?
For fluffier pancakes, you can let the batter rest for 10 minutes before frying to allow the oats to absorb more liquid.
Can I make this batter ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. You may need to add a bit of water or milk to thin it out in the morning.
Can I freeze the pancakes?
Yes, these pancakes freeze well. Just freeze them in a single layer and reheat when needed.
How do I prevent the pancakes from sticking to the pan?
Make sure the pan is well heated before adding the batter, and use a small amount of oil or butter to prevent sticking.
Can I replace the sweetener with something else?
Yes, you can use honey, maple syrup, or even a mashed banana as a natural sweetener in this recipe.
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