After church, Kevin and I headed home to fulfill my craving for the Oatmeal Pancakes I whipped up for the first time yesterday. I found this recipe online and have made many alterations. The results are absolutely delicious in my opinion--flavorful, nutritious, and very filling! I hope you enjoy!
Note: this recipe serves only 1 person, but I have found that it doubles nicely.
Flourless Oatmeal Pancakes
Serves: 1 (3--3.5 inch pancakes)
1/2 cup old-fashioned oats
2 egg whites or 1 whole egg
grated apple (~ 1/3 of a medium apple)
milk (~ 1/4 cup--until desired consistency is achieved--but keeping the batter thick)
cinnamon (~1/2 tsp-- to taste)
vanilla, (~1/2 tsp--to taste)
Using a blender or food processor, grind down half of the oats to a powdery state, leaving the other half of the oats whole. Transfer to a mixing bowl and add egg, apple, cinnamon, and vanilla. Mix well. Add splashes of milk until a thick batter results.
Cook on a stove top griddle over medium heat until each side is a deep golden brown (and cooked through).
yummy!
ReplyDeleteThis is a recipe I've tried myself, it's very difficult to get the pancake to cook all the way through. It does not act like a "normal" pancake batter. The pancakes tend to cook slowly, and you have to figure out how to flip them while they're still soft.
ReplyDeleteTo help that I use a tiny bit of leavening; 1/4 to 1/2 tsp baking powder should do it, but not too much because it tastes like salt! Other substitutions I've done are soy milk, or plain yogurt for a tart buttermilk-y flavor.
Delicious pancakes with a wonderful texture if you can get them right!
I just tried this recipe, and it was delicious!I did add the baking powder;it helped! Thank you!!
ReplyDeleteThese would be a nice change from cooked oatmeal. I've also developed a recipe for an oatmeal smoothie that I'm enjoying in our hot weather here.
ReplyDelete