Perfect Oat Pancakes

Strictly speaking this isn’t baking, but it’s a recipe which produces something fluffy and tasty which is good enough for me! This recipe makes 12 pancakes and are also made without any refined white sugar, though the maple syrup/honey I use to sweeten them could easily be replaced with sugar if you’d prefer!

These are my Perfect Oat Pancakes.

I adore oats, they fill you up and they add a lovely hearty wholesome taste in baking. That’s exactly why I decided to give them a try here, I’m a huge fan of pancakes for breakfast but I often find that I’m hungry an hour later and when I work on my feet all day or I need to make it through 4 lectures before I can eat lunch, I need something tasty that can keep me going too!

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I swear these aren’t as dull and healthy-tasting as they sound, they aren’t super sweet but are light, fluffy and are wonderful spread with jam, peanut butter or my favourite – Nutella!

First, sift your flour and baking powder into a large bowl and add your oats and cinnamon. If you don’t like the texture of the whole oat flakes in your pancakes, you can easily whizz them in a food processor, this turns them into a sort of coarse flour!

Next, using an electric whisk, whip your egg whites until they hold stiff peaks. Set aside for a moment.

Measure your milk and syrup/honey into a jug. Though normal sugar would work just as well, I think the maple syrup adds a great flavour to the pancakes as well as sweetness, plus it’s being lower in calories!

Add your milk into your dry ingredients and gently fold them together until they are just combined. Next, fold in a third of your egg whites into the mixture to loosen it a little.

Gently fold the rest of your egg whites into the mixture until combined, at this stage the mixture should be light and airy.

Heat and lightly oil a heavy-bottomed frying pan or flat griddle over a medium-high heat to begin with. Once hot, add two large tablespoons of the mixture to the pan on opposite sides.

Fry each pancake for 2-3 minutes on one side, then flip once and only once and cook for a further 3 minutes on the other. The pancakes should be nice and golden brown on each side and should not be squidgy in the middle. Once cooked, place your pancakes between the folds of a clean tea towel to cool, this allows them to retain their moisture. Frying two pancakes at a time allows you to keep control over how quickly they cook.

Don’t be tempted to press your spatula down on your pancakes or to flip them more than once, this can cause them to lose all their air and be rubbery once cooked, yuck!

This recipe should make 12 medium or 8-10 large pancakes, depending on how you like them! If you’d like to add some dried fruit or some berries, fold them gently into the mixture before frying, they will hiss louder than normal when frying, but this is  totally normal. I strongly recommend eating them warm from the pan spread with Nutella and sliced banana to set your day off to a great start!

 

 

Skinny Oat Pancakes!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 Pancakes

Skinny Oat Pancakes!

Sweet and fluffy pancakes that are easy to make and are perfect for breakfast or any time of day!

Ingredients

  • 100g porridge oats
  • 75g self-raising flour (wholemeal or white is fine)
  • 2 egg whites
  • 225ml semi-skimmed milk
  • 20ml maple syrup/honey
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder

Instructions

  1. Sift your flour and baking powder into a large bowl and add your oats and cinnamon.
  2. Next, using an electric whisk, whip your egg whites until they hold stiff peaks. Set aside.
  3. Measure your milk and syrup/honey into a jug.
  4. Add your milk into your dry ingredients and gently fold them together until they are just combined. Next, fold in a third of your egg whites into the mixture to loosen it a little.
  5. Gently fold the rest of your egg whites into the mixture until combined.
  6. Heat and lightly oil a heavy-bottomed frying pan or flat griddle over a medium-high heat to begin with. Once hot, add two large tablespoons of the mixture to the pan on opposite sides.
  7. Fry each pancake for 2-3 minutes on one side, then flip once and cook for a further 3 minutes on the other. The pancakes should be nice and golden brown on each side and should not be squidgy in the middle.
  8. Once cooked, place your pancakes between the folds of a clean tea towel to cool, this allows them to retain their moisture.
  9. Enjoy!
http://maverickbaking.com/perfect-oat-pancakes/

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