Oat Flour Pancakes Recipe – Learn Like a Pro:- Begin your day off on the right foot with these mouthwatering pancakes made with oat flour. These pancakes are sure to satisfy your want for a soothing treat, whether you are seeking for a nutritious breakfast alternative or simply want to satisfy your craving for something sweet.
Oat Flour Pancakes Recipe – Learn Like a Pro
They are ideal for satiating your appetite and delighting your taste buds because they are made with healthful ingredients and are overflowing with flavour. In this step-by-step guide, we will walk you through the process of making these fluffy oat flour pancakes, which will quickly become a regular in your morning routine.
Ingredients:
- 1 cup oat flour
- 1 tablespoon sugar (or sweetener of your choice)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
- Additional toppings such as fresh fruit, maple syrup, or nuts (optional)
Instructions :
In order to prepare the dry ingredients, combine the oat flour, sugar, baking powder, and salt in a large mixing basin. Using a whisk, thoroughly blend the ingredients. These pancakes are made with oat flour, which gives them a full-bodied texture and a nutty flavour. As a result, they are both nutritious and delicious.
The wet ingredients are mixed together by beating the egg in a separate bowl until it becomes frothy. After that, incorporate the milk, butter or oil that has been melted, and vanilla extract (if applying). Mix until all of the ingredients are thoroughly combined. The butter that has been melted contributes a wealth of flavour to the batter, while the milk assists in achieving the ideal consistency.
Create a well in the middle of the dry ingredients, and then pour the wet components into the well. This will allow you to combine the dry and wet ingredients. The mixture should be folded together in a gentle manner using a spatula or a wooden spoon. A dense pancake can be the consequence of overmixing the batter, so take care not to do that. It is not a problem at all if the batter has a few lumps.
The batter should be allowed to rest for approximately five to ten minutes and then re-stirred. Over the course of this resting period, the oat flour is able to fully hydrate, which contributes to the development of a soft texture in the pancakes. In the meantime, bring your griddle or skillet to a temperature of medium heat.
To cook the pancakes, lightly coat the skillet with butter or oil once it has reached the desired temperature. Each pancake should have around a quarter cup of batter poured onto the skillet. If necessary, spread the batter into a spherical form using the back of a spoon to get the desired shape. Prepare the pancakes by cooking them for two to three minutes, or until bubbles start to appear on the surface.
Using a spatula, carefully flip the pancakes over, and then continue cooking them for an additional one to two minutes on the other side, or until they are golden brown and cooked all the way through until they are done. This procedure should be repeated with the remaining batter, with the skillet being greased as necessary in between batches.
To serve and enjoy, stack the pancakes on a dish when they have all been cooked, and serve them while they are still warm. Feel free to add your own toppings to them, such as chopped nuts, fresh fruit, or maple syrup, for an additional layer of flavour and texture. It is recommended that you consume these pancakes as soon as they are removed from the griddle; however, they can also be stored in a container that is airtight in the refrigerator for a few days and then warmed in the freezer or microwave.
Tips:
It is possible to produce your own oat flour if you do not have any available. To do so, simply grind rolled oats in a blender or food processor until they are very fine. The batter can be seasoned with spices such as cinnamon or nutmeg to offer an additional layer of flavour. Be careful not to overmix the mixture, since this might lead to pancakes that are difficult to roll out.
Nutrition :
- Calories: Around 150-200
- Protein: 5-7 grams
- Fat: 6-10 grams
- Carbohydrates: 20-25 grams
- Fiber: 2-4 grams