Breakfast, Evergreen Recipes, recipes

oatmeal pancakes

You guys know that I love my oatmeal in the morning. It’s healthy, goes super fast and I’ll probably never get tired of it. But still, when I have a cozy sunday morning I love to make a generous breakfast for us. And of course you’ll need some pancakes for that, don’t you? And since you can already find a recipe for banana pancakes on my blog, I wanted to show you a more classic, but still really healthy reicpe for my favorite oatmeal pancakes.

healthy Pancakes

How could it be any other way than, my pancakes are made largely out of oats. This makes them super high in fiber, which can also keep us full until lunch time. In addition, the batter still consists of eggs and protein powder. But of course the protein powder can also be replaced with a little bit more of the oat flour. I just like it a bit higher in protein.

And as always, toppings are the best part on any kind of breakfast. I’m a huge fan of fresh fruit and sugar-free maple syrup when it comes to such a pancake stock. (PS: my favorite sugar-free maple syrup is this one – advertising without commission)

I hope you give the recipe a try and you like it as much as we do. In any case, I look forward to your feedback. 🙂

Haferflocken Pancakes

Pancakes

healthy pancakes for your cosy sunday morning breakfast
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 12 pancakes

Ingredients
  

  • 1 1/8 cups oat flour alternative 3/4 cup of whole grain spelt flour
  • 1 cup instant oats
  • 1/2 cup quick cooking oats
  • 1 spoon vegan protein powder e.g. vanilla flavor – alternatively some more flour oder a little less liquid
  • 3 eggs
  • 1/2 cup egg white
  • 3/4 tsp baking soda
  • 3/4 cup non dairy milk
  • 3/4 cup sparkling water
  • 1 pinch of salt

Instructions
 

  • For the batter, first mix all the dry ingredients together. Then add the eggs, egg whites, water and milk and mix it all together.
  • Spray a large non stick pan on medium heat with a little bit of non stick cooking spray or oil, then pour in about 3 to 4 mounds of batter (depending on how big the pan is). I use about 2 to 2 1/2 tablespoons of the batter per pancake. Flip the pancakes as soon as they form bubbles on the top and let the other side fry for another minute or two.
  • Repeat step 2 until batter is used up. For me, it comes out to about 12 pieces, which are perfect for three to four people.

Notes

nutritional values per pancake (1/12 of the batter):
  • calories: 93 kcal
  • fat: 2.5 g
  • carbohydrates: 10,5 g
  • protein: 6.6 g
Tried this recipe?Let us know how it was!

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