I had many bad experiences with healthy pancakes. After an underwhelming attempt to make fit banana pancakes (no flour, milk etc.), which disintegrated into pieces, I gave up and began to avoid such recipes. But these oat pancakes looked just too good and I decided to give them a chance.
After making the batter, first concerns arised. The consistency seemed too wishy-washy, but I spilled the batter on the pan. I had no idea how long I should fry them (I hoped that when they turn golden brown it won’t be too late), but in the end… after having a plate full of oat pancakes, I wanted more!
So, now I believe it’s possible to enjoy healthy pancakes (these contain NO sugar and flour!). Below I attach the recipe (inspired by Nigella) with my own comments, which will hopefully help you😘
INGREDIENTS (2 servings, cca. 8 pancakes – depends on the size):
- 100 g porridge oats (not instant)
- 100 ml milk
- 1 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional – I love cinnamon, so in my view it gives the pancakes the perfect flavor)
- some oil for frying
- Blend oats, add baking powder and cinnammon.
- In another bowl, mix milk, vanilla extract and fluffed eggs. Then add the dry ingredients and whisk until you get quite a smooth batter.
- Pour a bit of oil on a pan and spread it all over it (then „whip it off“ and leave just a faint layer of it).
- Place the batter on the pan (form round pancakes with a spoon) and fry for 2/3 minutes on each side.
- The pancakes will be done when small „bubbles“ will appear on the surface and they will also turn golden brown.
- Serve with fresh fruits, jam, honey or whatever you like.