Apple Oatmeal Pancakes, Apple Oatmeal Pancakes - Apple Oatmeal - 10 Minute Apple Pancakes
#ASMR #AppleOatmealPancakes #AppleOatmeal
- Title: Apple Oatmeal Pancakes, Apple Oatmeal Pancakes - Apple Oatmeal - 10 Minute Apple Pancakes
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** INGREDIENTS:
1 cup of oats
1 apple
100ml milk
2 chicken eggs
100ml filtered water
1 teaspoon sugar
salt
1/2 cup flour
cooking oil
재료:
귀리 1컵
사과 1개
우유 100ml
닭고기 달걀 2개
여과수 100ml
설탕 1티스푼
소금
밀가루 1/2컵
식용유
ZUTATEN:
1 Tasse Hafer
1 Apfel
100 ml Milch
2 Hühnereier
100 ml gefiltertes Wasser
1 Teelöffel Zucker
Salz
1/2 Tasse Mehl
Speiseöl
Oatmeal Pancakes with Apple and Yogurt | My family can't believe it! Best Weight loss breakfast
Oatmeal Pancakes with Apple and Yogurt | My family can't believe it! Best gluten-free weight loss breakfast
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#oatspancakes #applepancake #asmr #Recipe, #Egg, #cooking_at_home #recipes #sugarfree #pakladies #weightloss #glutenfree #healthy
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Wenn Sie 1 Tasse Haferflocken haben, bereiten Sie dieses Rezept in nur 5 Minuten zu!
Wenn Sie 1 Tasse Haferflocken haben, bereiten Sie dieses Rezept in nur 5 Minuten zu! Perfektes Frühstück! Einfach, lecker und gesund! Ihre ganze Familie wird diese Haferflocken-Pfannkuchen lieben. Haferflockenrezept. Haferflocken-Dessert.
Rezept und Zutaten:
Rezept 1.
00:00 Haferflocken 1 Tasse (250 ml).
00:21 2 reife Bananen.
00:59 Vanillin.
01:07 Heißes Wasser ⅔ Tasse 158 ml.
01:24 Blaubeeren 1 Tasse.
01:41 Avocadoöl.
02:34 Rezept 2.
02:37 Haferflocken 220 g.
02:54 Die Form mit Olivenöl einfetten.
03:11 2 große Äpfel.
03:30 Zitronensaft.
03:50 2 Eier.
04:00 Vanillin.
04:15 1 Banane.
04:38 Cranberry 80 g.
04:40 Mandeln 80 g.
05:36 Im Ofen/40 Minuten 180°C/380°F.
06:11 Rezept 3.
06:14 Haferflocken 1 Tasse.
06:16 Zu Mehl mahlen.
06:26 1 Banane.
06:47 Vanillin.
07:10 Kokosöl auf beiden Seiten 2 Minuten anbraten.
Guten Appetit!
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OATMEAL PANCAKES | healthy recipe without banana
Learn how to make healthy Oatmeal Pancakes without banana or (wheat) flour! This pancake recipe uses a combination of rolled oats and oat flour to create light, tender, hearty pancakes that can easily be made vegan as well.
This is an easy gluten-free and dairy-free pancake recipe that also works really well for meal prep.
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RECIPES MENTIONED
Banana Oatmeal Pancakes:
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TIMESTAMPS
0:00 Intro
0:32 Getting Started
0:58 Keys to Eating Better
1:48 Adding Ingredients
2:44 What Is Oat Flour
3:55 Making Pancakes
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INGREDIENTS & PRODUCTS USED:
POP Storage Container:
Glass Mixing Bowls:
NutriBullet:
Non-Stick Saute Pan:
Spouted Glass Measuring Cup:
MORE PANCAKE RECIPES:
Vegan Pancakes:
Peanut Butter Protein Pancakes:
Banana Oatmeal Pancakes:
Pumpkin Protein Pancakes:
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OATMEAL PANCAKES
1 cup rolled oats
1 cup unsweetened almond milk
2 eggs
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon maple syrup
2/3 cup oat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon of cinnamon
1/3 cup chopped pecans
INSTRUCTIONS
Combine rolled oats and almond milk together in a large bowl. Let stand for 10 minutes for the oats to soften.
Add the coconut oil, eggs, and maple syrup to the oats, and stir to combine. Add oat flour, baking powder, and cinnamon and stir until just combined; do not over-mix. Gently fold in pecans.
Heat a nonstick skillet over medium-high heat and grease with some extra coconut oil (or whatever you prefer). Scoop 1/4 cup of batter and drop into the pan to make small-sized pancakes (I like to cook 3-4 at a time).
Cook until you see tiny bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 2 to 3 minutes. Flip the pancakes and cook until the other side is golden brown, 2 to 3 minutes more.
Transfer pancakes to a warm oven or late and repeat until you have used all the batter. Serve and enjoy!
NOTES
Want to make this recipe 100% plant-based and vegan? Swap in one flax or chia egg in place of the eggs.
Have some fun with the stir-ins! Try mini chocolate chips, walnuts, diced apples, and pears, or blueberries. Make it your own.
Want to make this recipe for meal prep? Easy-peasy! Simply store the pancakes in an airtight container and pop them in the fridge for up to five days. You can also freeze them for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 3pancakes | Calories: 412kcal | Carbohydrates: 44g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 547mg | Potassium: 573mg | Fiber: 6g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 3mg
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