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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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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#oatmealpancakes #healthypancakes #pancakes
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.
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Director: Mel Ibarra
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If you have 1 cup of oats, make this recipe in just 5 minutes! Perfect for breakfast
If you have 1 cup of oats, make this recipe in just 5 minutes! Perfect for breakfast
Ingredients:
Quick oats 1cup(100g)
Milk 2/3cup(158ml)
Ripe banana 2
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Fluffy Oat Pancakes | No Banana, No Flour, No Sugar | How Tasty Channel
How to make delicious and fluffy healthy Oat Pancakes without flour, gluten, refined sugar and banana.
Perfect quick and easy healthy breakfast recipe to start your day if you don't like oatmeal!
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Oatmeal Apple PANCAKES
Oatmeal Apple Pancakes. If you love apples and cinnamon, you will love these pancakes! Mix the batter in a blender and pour into a hot griddle and breakfast is ready in a flash.
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Oatmeal Apple Pancakes Recipe
Ingredients:
1 cup organic oats
1 1/3 cup almond flour
1 cup unsweetened organic apple sauce
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. maple syrup
2 pastured eggs
2 Tbsp. butter, melted
1 Tbsp. baking powder
1 organic apple, grated or finely chopped
Water or milk alternative to thin the batter as needed.
olive oil
maple syrup
Directions: Place the oats in a blender and mix until it turns into a flour. Then add all the other ingredients except the apple. Blend until smooth. Stir in the grated apple.
Heat a large frying pan over medium high heat. Add 1 or 2 teaspoons of olive oil to the pan and swirl the oil. Add a scoop of pancake batter and spread it out if it's thick. Cook until bubbles rise to the surface and the batter looks dry. Flip and cook another few minutes until the second side is golden brown. Place on a warm plate to keep warm. Serve with butter and maple syrup. Enjoy!
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Nigella's oat pancakes with raspberries and honey recipe - BBC
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Full recipe here: Think of these rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I’ve made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavour.
Simply Nigella | Episode 3
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