HEALTHY OATMEAL WAFFLES & PANCAKE
Protein Waffles with Simple Ingredients | Easy & Healthy
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Looking for a new healthy breakfast idea that won't hurt the diet? Try these easy Protein Waffles made with just 5 simple ingredients that you probably already have! Filling, delicious, and quick!
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Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.
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The Best Pancakes You'll Ever Make | Epicurious 101
Professional chef and chef instructor Frank Proto shows you his method for making perfectly fluffy pancakes at home, every time. Never subject yourself to flat, lifeless pancakes again with Frank's foolproof method a for light, airy, homemade stack.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Shop for some of the items chef Frank used in this demonstration!
Griddle:
Berry Spoon:
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Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: LJ D'Arpa
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra/Michael Cascio
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Rebecca O’Neil
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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VEGAN Pancake & Waffle Mix | GLUTEN FREE BUCKWHEAT WAFFLES & BEER PANCAKES,
Buckwheat Pancake and Waffle Mix (G-F) -- From The Homemade Vegan Pantry
Makes about 2 pounds of mix
This has become my “go-to” mix for weekend mornings when we want something more than a
smoothie. It produces the lightest and crispiest waffles, as well as light pancakes with an earthy,
and yet not overwhelming buckwheat flavor. Having this ready-to-go in my pantry makes it easy
for my teens as well whenever they want a hearty breakfast.
2 cups buckwheat flour (9 ounces)
1 pound oat flour*
1/3 cup coconut sugar, or 1/4 cup organic sugar
6 tablespoons ground flax seeds
4 tablespoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons sea salt
Combine all of the ingredients in a large bowl, and using a wire whisk, stir continuously for a
couple of minutes to ensure even distribution of everything. If desired, the mixing can be done in
a food processor or an electric mixer as well. Store in an airtight container at room temperature.
Waffles
Makes 4 – 6
Where you would expect earthy and heavy, these waffles are ever-so-light and crispy.
1 cup Buckwheat Waffle and Pancake Mix
1 cup non-dairy milk
1 tablespoon canola, safflower, or other liquid oil
1 teaspoon vanilla
Combine the milk, oil, and vanilla in a bowl and mix with a whisk. Add the mix, and whisk a
few times until combined. The mixture will seem thin. Let it sit for a few minutes while the
waffle iron heats up; it will thicken a bit. Heat a waffle iron according to the machine’s
instructions, and brush lightly with oil or spray with a non-stick spray. Pour the mixture into the
machine and cook until crispy and brown.
Beer Pancakes
These take me back to my first restaurant gig in high school, when I’d get up at 5 am to get to
work on time for breakfast service. Beer pancakes were the special at this place in Sausalito, and
I had my share of them.
1 cup plus 2 tablespoons Buckwheat Waffle and Pancake Mix
1 1/4 cups beer
1 teaspoon apple cider vinegar
Put the mix in a bowl, make a well in the center, and pour the beer and vinegar into it. Whisk it a
few times to mix. The mixture may seem thin; it will thicken as it sits for a few minutes. Heat a
griddle until hot, then grease lightly with Glorious Butter or spray with a non-stick spray. Spoon
about a quarter-cup per pancake, and flip over after the surface is covered with bubbles (not
before!). Cook on both sides until brown. Serve with Glorious Butter and maple syrup.
Easy Vegan Oat Waffles (or Pancakes!)
Minimal steps and ingredients, maximum yum.
Can easily be prepared as waffles or pancakes - the choice is yours :)
Toss just a handful of ingredients into the blender and away you go! Gluten-free and WAY more exciting than a bowl of oatmeal (no offense, oatmeal.)
OATMEAL PANCAKES | healthy recipe without banana
Learn how to make healthy Oatmeal Pancakes without banana or (wheat) flour! This pancake recipe uses a combination of rolled oats and oat flour to create light, tender, hearty pancakes that can easily be made vegan as well.
This is an easy gluten-free and dairy-free pancake recipe that also works really well for meal prep.
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TIMESTAMPS
0:00 Intro
0:32 Getting Started
0:58 Keys to Eating Better
1:48 Adding Ingredients
2:44 What Is Oat Flour
3:55 Making Pancakes
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INGREDIENTS & PRODUCTS USED:
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Spouted Glass Measuring Cup:
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OATMEAL PANCAKES
1 cup rolled oats
1 cup unsweetened almond milk
2 eggs
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon maple syrup
2/3 cup oat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon of cinnamon
1/3 cup chopped pecans
INSTRUCTIONS
Combine rolled oats and almond milk together in a large bowl. Let stand for 10 minutes for the oats to soften.
Add the coconut oil, eggs, and maple syrup to the oats, and stir to combine. Add oat flour, baking powder, and cinnamon and stir until just combined; do not over-mix. Gently fold in pecans.
Heat a nonstick skillet over medium-high heat and grease with some extra coconut oil (or whatever you prefer). Scoop 1/4 cup of batter and drop into the pan to make small-sized pancakes (I like to cook 3-4 at a time).
Cook until you see tiny bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 2 to 3 minutes. Flip the pancakes and cook until the other side is golden brown, 2 to 3 minutes more.
Transfer pancakes to a warm oven or late and repeat until you have used all the batter. Serve and enjoy!
NOTES
Want to make this recipe 100% plant-based and vegan? Swap in one flax or chia egg in place of the eggs.
Have some fun with the stir-ins! Try mini chocolate chips, walnuts, diced apples, and pears, or blueberries. Make it your own.
Want to make this recipe for meal prep? Easy-peasy! Simply store the pancakes in an airtight container and pop them in the fridge for up to five days. You can also freeze them for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 3pancakes | Calories: 412kcal | Carbohydrates: 44g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 547mg | Potassium: 573mg | Fiber: 6g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 3mg
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