OATS PANCAKE

Pancake is a traditional old recipe which is a very famous breakfast recipe in  European countries. I made that traditional pancake many a times but never found it healthy due to all-purpose flour added in it.

I started making this recipe with half of all-purpose flour and half of powdered oats and then finally gave it a try with 100% oats.

Once or twice I couldn't nailed it that perfect as after trying again and again I realized only one important thing and that is, oats absorb more of liquid due to which the batter consistency becomes thick. To get the right consistency you need to add extra milk.

You will realize while making pancakes that after sometime the batter will become thick and oats will absorb all the milk, so do add milk little by little as and when required.


Serve with maple syrup and let kids enjoy this healthy pancake.


INGREDIENTS
1 cup powdered oats


1 tsp baking powder
1/4 tsp baking soda
2 tbsp powdered sugar
2 tbsp melted butter
1 egg
1 cup warm or room temperature milk (might require 1 1/2 cup depending on the quality of oats)

METHOD
In a bowl mix together powdered oats, powdered sugar, baking soda and baking powder. Keep aside.

Melt butter. Take another bowl, beat egg till frothy, add melted butter. Now add this mix in flour mix. Add milk little by little whisking batter continuously, making sure no lumps are formed, if possible use whisker.

The batter should be thick but flowing as shown in pic below.

Heat pan, preferably non-stick. Pour 1/2 tsp oil, clean the pan with tissue paper. Pour ladle full of batter and cook on low to medium flame. Once you see bubbles appearing on the top it means it's cooked and ready to flip.

Flip and cook from other side too.


Serve with maple syrup.

1. Don't keep batter for too long or it will not give good results.

2. It's very important to note that depending on the quality of oats proportion of milk can vary from 1 cup to 1 1/2 cup.  

3. If the batter becomes thick and absorb milk after sometime do add more milk little by little to get right consistency batter.

4. Don't cook on high flame else pancake will burn from outside and will remain raw from inside.  




Pictorial:









1. Mix together flour, powdered sugar, baking soda and baking powder.










2. Beat egg, add melted butter.










3. Add in flour mix.

4. Add milk little by little whisking continuously.

5. This should be the consistency of batter, thick but flowing

6. Pour ladle full of batter. Cook on low to medium flame

7. Bubbles have appear

8. Flip!

9. Ready to serve!

10. Serve with maple syrup!

OATS PANCAKE / EGGLESS OATS PANCAKE

INGREDIENTS 
1 cup powdered oats
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp powdered sugar
1 1/4 cup milk
2 tbsp melted butter
2-3 tbsp cooking oil


METHOD
Take one cup rolled oats and grind to make smooth and fine powder, add powdered sugar, baking soda, baking powder and mix well.

Add melted butter and milk in it whisking continuously to avoid any lumps.

Heat griddle or pan, add a teaspoon of butter and a teaspoon of oil, let butter melt. Pour a ladle full of batter and let it cook on medium flame.


Once bubbles start appearing on the top it means its ready to flip.

Flip and cook on the other side.

Serve with maple syrup and enjoy these super healthy pancakes with your kids and family.

These pancakes are not as fluffy as those traditional pancakes, but trust me these are very healthy and guilt free breakfast one can serve to kids. 

You can see the recipe of traditional pancakes here: Pancake recipe.

Notes:
1. Oats are not required to be roasted before grinding.
2. Use any regular rolled oats. I used quaker oats.
3. You can beat add 1 egg for better binding, browning and fluffiness. 
4. Oats absorb lot of liquid, if any stage you feel batter is becoming thick add 2-3 tbsp of more milk.


Pictorial:

1. Take rolled oats and grind to make fine powder.

 2. Add powdered sugar, baking soda and baking powder.

3. Add milk and melted butter. Mix well.

4. Melted butter in pan and add some cooking oil too. Pour a ladle full of batter. Cook on medium flame. Once bubbles start to appear flip.

5. Cook from the other side too.

PANCAKE

INGREDIENTS
1 cup all - purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp powdered sugar
2 tbsp melted butter
1 egg
1 cup buttermilk or 1 cup warm milk
5-6 tsp cooking oil

METHOD
In a bowl mix together flour, powdered sugar, baking soda and baking powder. Keep aside.

Melt butter. Take another bowl, beat egg till frothy, add melted butter. Now add this mix in flour mix. Add buttermilk little by little whisking batter continuously, making sure no lumps are formed, if possible use whisker.

The batter should be thick but flowing as shown in pic below.


Heat pan, preferably non-stick. Melt 1 tsp butter and 1 tsp oil, pour ladle full of batter and cook on low to medium flame. Once you see bubbles appearing on the top it means it's cooked and ready to flip.

Flip and cook from other side too.

Serve with maple syrup.

NOTES:
1. If you don't have buttermilk add milk instead.

2. Don't keep batter for too long or it will not give good results.

3. Don't cook on high flame else pancake will burn from outside and will remain raw from inside. 


Pictorial:

1. Mix together flour, powdered sugar, baking soda and baking powder.

2. Beat egg, add melted butter.

3. Add in flour mix.

4. Add buttermilk or milk little by little whisking continuously.

5. This should be the consistency of batter, thick but flowing.

6. Heat pan, add oil.









7. Add 1 tsp butter.

8. Pour ladle full of batter. Cook on low to medium flame.

9. Look out for bubbles.

10. It's a sign of cooked side.









11. Flip.

12. Cook on other side.

13. Drizzle maple syrup and enjoy!