These high-fiber oaty pancakes are a great change to ordinary pancakes. They're not too crumbly either, so you can grab them on the go, or simply doll them up with butter and maple syrup, and/or nut butter. They're easy to make, are very filling, and will give you lasting energy. Now who doesn't want that?
(Please note that oats are often contaminated with gluten, so if you're highly sensitive to gluten, I'd probably stay away from them. You be the judge).
INGREDIENTS:
- 1 cup gluten-free oats
- 1/2 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon aluminum-free baking powder
- 1/8 teaspoon of sea salt
- 2 eggs (preferably from pastured hens)
- 1 teaspoon pure vanilla extract
- 1 tablespoon preferred milk (I use almond milk)
- 1/3 cup organic unsweetened applesauce
- 1 1/2 to 2 tablespoons raw honey
- optional: grass-fed butter, Grade-b maple syrup, nut butter, fresh berries and/or any other favorite healthy toppings
DIRECTIONS:
1. In a medium bowl, mix together the oats, chia seeds, cinnamon, baking powder and salt.
2. In a separate large bowl, whisk together the eggs, vanilla, milk, applesauce and honey. Add the oat mixture to the wet ingredients, and stir until combined. Let batter sit for 2 minutes, to allow it to thicken a bit.
3. Heat a griddle or pan over medium-high heat. Add a little butter or coconut oil to the pan, then scoop 1/4 batter for each pancake. Cook for a few minutes, until underside is slightly browned. Flip and cook for a few more minutes.
4. Enjoy warm with favorite toppings!
Makes approximately 6-7 small pancakes (about 2 servings)
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