Looking for a breakfast meal that is both healthy and delicious? Why don’t you try healthy pancakes like the ones made with oatmeal or whole wheat! They’re frothy and can be simply prepared using a blender. Better still, they taste like vanilla cake! This healthy pancake recipe will become a good source of your daily recommended fibre and protein intake.
| Recipe Name | Pancake |
| Place of Origin | American |
| Total Time Taken | 30 minutes |
| Preparation Time | 10 minutes |
Healthy Oatmeal Pancakes
Ingredients
- 2 cups rolled oats
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons salted butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
Method
Step 1: The butter should be melted. In a blender, combine all of the ingredients and blend on high speed until a homogeneous batter develops.
Step 2: Allow the batter to thicken for 5 minutes.
Step 3: Grease a skillet lightly with butter and wipe away any excess with a paper towel. Warm up the skillet over low heat. Fill little circles with the thickened batter (approximately 1/3 cup each). Cook the pancakes until the tops bubble and the bottoms are golden brown: low and slow is the key! Then flip them over and cook until the other side is golden.
Step 4: Stir in 1 tablespoon of milk to make the remaining batter pourable. Cook the rest of the batter, adjusting the heat as needed (the skillet can get very hot on the second batch). To keep the cooked pancakes warm, place them under an inverted bowl. Immediately serve with maple syrup.
Whole Wheat Pancake
Ingredients
- 1 cup milk of choice
- 1 egg
- 2 tbsp unsalted butter, melted
- 2 tbsp maple syrup or honey
- 1 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
Method
Step 1: The milk and vinegar should be combined in a 2-cup liquid measuring cup. This homemade “buttermilk” concoction has to sit for at least five minutes after you’ve stirred it together.
Step 2: Mix the cinnamon, salt, baking soda, baking powder, and flour in a medium basin.
Step 3: Add the egg, melted butter, maple syrup, and vanilla to the buttermilk mixture. Whip everything together completely.
Step 4: The liquid mixture should be added to the flour mixture. Just combine after combining (a few small lumps are okay). Allowing the batter to rest for 5 minutes will ensure that your pancakes are fluffy.
Step 5: In the meantime, preheat your electric skillet to 375 degrees Fahrenheit if you’re using one. In any other case, preheat a nonstick griddle or a heavy cast-iron skillet over medium heat. Once a drop of water sizzles when it comes in touch with the hot surface, you’re ready to start making pancakes. If additional butter, oil, or frying spray is required, lightly grease the cooking surface (nonstick surfaces probably won’t need any oil).
Step 6:In case the liquid has separated, gently whisk the batter one last time. A couple of inches should be left around each pancake for expansion when you spoon batter onto the hot griddle using a ⅓ cup measuring cup.
Step 7: The pancakes are ready to be flipped when the outer 1.2 inch is matte rather than glossy, which should happen after 2 to 3 minutes of cooking. Then flip the pancakes, and cook for an additional 1 to 2 minutes, or until gently brown on both sides.
Step 8: Repeat the procedure with the remaining batter, increasing the heat and adding additional oil as needed. With any desired toppings, serve the pancakes right away, or reheat them in an oven preheated to 200 degrees Fahrenheit.
Step 9: Pancake leftovers can be kept in the fridge for up to three days or frozen for up to two months. Stacking leftover pancakes and wrapping them in a paper towel will help keep them warm while being reheated in the microwave.
Tips to Enhance the Taste
- The best option is the microwave. Up to 4 pancakes can be stacked on top of one another, wrapped in a paper towel, and heated in the microwave for approximately 1 to 2 minutes, or until the centre is hot.
- Replace the wheat flour with gluten-free oat flour and let the batter have an additional five minutes to rest.
- In place of butter, use non dairy milk and olive oil.
- You can also use a tablespoon of milled flaxseed in place of the egg and olive oil in place of the butter.
- Instead of one egg, use one tablespoon of ground flaxseed.
Serving Ideas
To go with pancakes, make a cheesy mushroom and spinach omelette. Why not serve eggs alongside pancakes as they go well with nearly everything? You won’t regret combining sausage with pancakes.
Nutritional Content in Healthy Oatmeal Pancakes
| Calories | 310kcal |
| Fats | 7g |
| Carbs | 51g |
| Protein | 12g |
Nutritional Content in Whole Wheat Pancake
| Calories | 172kcal |
| Fats | 8g |
| Carbs | 22g |
| Protein | 5g |
Frequently Asked Questions
Q. How long can you keep oat pancake batter?
You can save any leftover batter in the fridge overnight and cook fresh pancakes the following morning. The pancake batter can also be frozen in airtight containers, thawed, and cooked the following day. The pancake batter can be frozen for three weeks.
Q. Are oat pancakes healthy?
Oatmeal pancakes are typically healthier than traditional pancakes, provided that by “normal” pancakes, you mean those cooked with white flour, a good amount of butter and oil, and artificial sweeteners.
Q. Can pancakes be prepared the night before?
Pancakes, fortunately, are a fantastic food to prepare ahead of time. The next time you feel like it, cook a tonne of pancakes and freeze them so you can reheat them anytime you like. Or if you accidentally make too many pancakes in a single batch, simply store the extras in the freezer for another time.
Q. Can pancakes be reheated?
These three smart methods will reheat them. Microwave: Two to six pancakes should be arranged in a single layer on a dish that can be used in a microwave. Two pancakes should be reheated for 20 seconds, and four or more should be reheated for 60 seconds. Oven: Pancakes should be heated on a baking sheet covered with foil for about 10 minutes in an oven preheated to 375°F.
Q. How can pancakes be reheated the best?
The best method for reheating frozen or chilled pancakes is probably in the toaster. The pancakes come out with a slightly crisp outside and a warm, fluffy interior. If you only need to warm up one pancake, this is also a great method.
Q. Can pancakes be frozen?
Pancakes can be frozen if they are prepared according to the recipe and allowed to cool completely after cooking. In a freezer container or reusable freezer bag, layer pancakes between sheets of waxed paper.
Q. How are pancakes reheated on a stove?
Your stove’s medium heat should be set for a skillet. While the skillet is heating up, you could choose to melt some butter. After that, spread your pancakes out and heat them for a couple of minutes on one side. They should be served right away after being turned over and heated for an additional 60 seconds until hot and crisp.
Q. Why are my pancakes burning?
If the temperature is too high, you will burn the outside before cooking the inside. If you set the temperature too low, you will not get crispy edges. If the skillet begins to smoke while cooking, the heat has become too high—turn off the burner and wait a few minutes before resuming.
Q. What causes pancakes to rise and become fluffy?
Carbon dioxide (CO2) gas is produced when lactic acid combines with bicarbonate in self-raising flour. As the batter cooks, gas bubbles form in it, which is what gives the pancake its fluffy texture.
