Oatmeal pancakes, delicious and healthy recipe for snacks and breakfasts

The Oatmeal pancakes, also known as pancakes, pancakes, are flat and round cakes about 12-15 cm in diameter, which are made by mixing milk, eggs, wheat flour, butter, sugar, chemical yeast and salt. Sometimes it is also common to add some kind of spice or essence, such as cinnamon or vanilla, to give it different flavors and nuances. Unlike the Crepes, whose composition and preparation is very similar, the hot cakes They are characterized by being thicker, spongier and smaller in size.

Throughout the world, we can find an infinite number of versions of these popular pancakes, although where its consumption is most deeply rooted is, without a doubt, in its place of origin, the United States. There, they are very popular as breakfast and snack. Even in their salty version, they are also a good alternative for lunch.

This time, we are going to make the hot cakes substituting wheat flour for crushed oat flakes, a version that is tastier and healthier than the original. In addition, to provide extra juiciness and flavor, we will include among its ingredients the bananawhich must be at its latest ripening point to further enhance the flavor of these irresistible pancakes.

As usual, once they are done, we will present them one on top of the other, forming a tower. We can accompany the hot cakes with the toppings that we like the most, butter and maple syrup being the most popular of all. And you, what ingredients are you going to accompany them with?

recipe information

• • Preparation time: 10 minutes

• • cooking time: 20 minutes

• • total time: 30 minutes (plus about 30 minutes of rest)

• • rations: 4 (8 units)

• • Category: cake shop

• • type of cuisine: American

• • calories per serving (kcal):364

Ingredients for oatmeal pancakes for 4 people

• • 2 eggs

• • 1 ripe banana

• • 300 ml of vegetable drink or cow’s milk

• • 20 g melted butter

• • 1 teaspoon of vanilla essence

• • 250 g rolled oats (or oat flour)

• • 50 g of sugar or erythritol

• • 6 g chemical yeast

• • 1 small tablespoon of ground cinnamon

• • 1 pinch of fine salt

• • Accompaniment to taste (butter, maple syrup, honey…)

How to make oatmeal pancakes

The first thing we have to do is gather the liquid ingredients. In a bowl, add 2 eggs, 1 ripe banana, 300 ml of vegetable drink or cow’s milk, 20 g of melted butter and 1 teaspoon of vanilla essence. In another container, combine the dry ingredients: 250 g of crushed oat flakes, 50 g of sugar or erythritol, 6 g of chemical yeast, 1 small tablespoon of ground cinnamon and 1 pinch of fine salt.

Blend the liquid ingredients until a homogeneous mixture is obtained and then add the dry ingredients previously sifted through a strainer.

Mix with the help of some rods until there are no lumps and let the resulting dough rest in the fridge for 30 minutes so that it acquires a greater consistency.

After this time, heat a nonstick skillet over medium-high heat. Once hot, fill a saucepan with approximately 100 g of the dough of the hot cakes and we put it in the pan, trying to make it a circular shape.

Let the pancake cook over medium heat for approximately 2 minutes or until we see bubbles begin to appear on its surface.

With a spatula, we turn the hot cake and we continue cooking for 1 more minute so that it sets on the other side. Once done, we remove it from the pan and continue in the same way with the rest of the dough. With the quantities of this recipe, we will obtain 8 pancakes.

Once we have all hot cakes done we put them on a plate. Optionally, we accompany them with the ingredients that we like the most. In our case, we have served them with 1 piece of butter and maple syrup to taste.

Easy preparation summary

1. 1. Put the eggs, banana, milk, melted butter and vanilla essence in a bowl. In another bowl, add the crushed oat flakes, sugar or erythritol, chemical yeast, cinnamon and salt.

1. 1. Blend the liquid ingredients and add the previously sifted dry ingredients

1. 1. Mix with a whisk until there are no lumps and let the mixture rest in the fridge for 30 minutes.

1. 1. Heat a non-stick skillet over medium-high heat and add about 100 g of the mixture into it

1. 1. Let set over medium heat for 2 minutes or until bubbles appear

1. 1. Turn the hot cake, do it 1 more minute on the other side and remove it from the pan. Continue in the same way with the rest of the dough.

1. 1. plate the hot cakes and decorate them to your liking before serving