Recipe for Oatmeal Pancake

Oatmeal pancakes recipe came into vogue throughout the "whole grain" phenomenon of the 1980's and nineties. Their reputation has never gone out of fashion. While they may have come to be a super food throughout that time when Americans had been searching for ways to cut out the fat, sugar and simple carbohydrates, they stayed well known for the reason that they taste just so darn good! And when something is great for you and is as delightful and as gratifying as oatmeal pancakes, well, what more do you need?

The good thing about this oatmeal pancake recipe is that you'll be able to make it just about any time mainly because the ingredients are basics in every single pantry. You will find you've no need to buy instant pancake mix in a pack. Oatmeal pancakes are so much better compared to the stuff you "just add water" to because this recipe does not include white flour, a substance that is not quite good for you and is about as close to processed sugar as you could get. The fiber content in oatmeal pancakes is much higher than that found in instant pancakes or those produced with all-purpose flour, and because the recipe does not demand eggs or milk, those people watching their cholesterol will find this a healthy offering for breakfast or snacking. The Irish-style, steel-cut oatmeal is a fantastic option for this recipe for the reason that it's hearty as well as tasty, but regular or instant rolled oats will do just fine as well.

Oatmeal pancake recipe ingredients:

* 3/4 cup rolled oats (instant or regular)

* 3/4 cup oat flour (see note below for oat flour instructions)

* two teaspoons baking powder

* 1/2 tsp baking soda

* 1/2 teaspoon salt (optional)

* teaspoon cinnamon

* tsp nutmeg

* 1 1/2 cups vanilla soy milk (may substitute plain soymilk or almond milk)

* Margarine or oil for skillet preparation (yields six pancakes)

To create oat flour, simply put cup of whole or instant oats in a blender or small food processor and blend until the oats are lowered to a flour consistency.

Gently oil your griddle or skillet with margarine or vegetable oil. Preheat the griddle above medium heat. Inside a medium-sized mixing bowl, combine all the dry ingredients. Gradually add your soy milk and mix till all of the ingredients are properly blended. The batter must be lumpy but well mixed.

Making use of a soup ladle, drop about cup of the batter for every single pancake onto the preheated griddle. Cook for about 90 seconds, or until bubbles appear and burst on the surface of the batter. Flip and continue to cook another 1-2 minutes on the opposite side. Carry on until all of the batter is used. Pancakes must be golden brown.

Serve with syrup or honey. For wide variety you could add chocolate or carob chips, dried fruit like raisins or cranberries, or fresh fruit like diced apples or blueberries. Broken pieces of pecans or walnuts add flavor and texture. Inform us how you liked this oatmeal pancake recipe and - Bon apptit!