How about starting your day healthy with these delicious fluffy oat pancakes?
Making breakfast pancakes is my favorite way to start the weekend. Every Saturday or Sunday is pancake day in our house. Regardless of what’s in my fridge or what kind of weather it is outside – thin crepes, dutch baby, or any other pancakes, I love them all.
For these pancakes I used breakfast oats, turned them into a batter with a hand blender and fried them into small American-style pancakes. Served with yogurt, crunchy toasted nuts and quickly heated raspberries on top. They take just minutes to make, taste like silky porridge and are irresistible.
What makes my recipe different from the others? I blend my oats after they soaked up all the milk. It gives them more texture and makes these pancakes exciting. They taste like silky porridge. Irresistible.
- 130 g instant oats
- 350 ml milk
- 2 eggs
- 2 tsp baking powder
- 50 g flour
- 1 tbsp sugar
- 1/4 tsp salt
- butter or vegetable oil for cooking pancakes
- Greek yogurt or coconut yogurt or whipped ricotta
- fruit, honey and toasted nuts for serving
In a large bowl, pour milk over the oats. Let stand for 15 minutes.
Add and beat the eggs, then add and stir in baking powder, flour, sugar and salt. Mix the batter using a hand blender.
Heat a large frying pan, melt a small amount of butter or oil and scoop 2 tbsp of pancake mixture into the pan. Cook until bubbles form on the pancakes. Flip and continue cooking until pancakes become lightly brown. Repeat with the remaining batter.
Serve immediately with yogurt, toasted nuts and fruit. Enjoy!