Oats Pancake | Oatmeal Pancake | How to make Oats Pancake with eggs | Oatmeal | Pancake with oats
Oats Pancake | Oatmeal Pancake | How to make Oats Pancake with eggs | Oatmeal | Pancake with oats | Oats Pancake | Oatmeal Pancake | How to make Oats Pancake without eggs | Oatmeal | Eggless Pancake { pancake mix | healthy pancake mix | pancakes recipe | Quick and healthy pancakes recipe with healthy grains like oats |
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Scottish Oatcakes (Oatmeal Pancakes) - Food Wishes
Learn how to make a Scottish Oatcakes recipe! Can't decide whether to have pancakes or oatmeal? Now you can have both! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Scottish Oatcakes recipe!
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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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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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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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#oatmealpancakes #healthypancakes #pancakes
HEALTHY OATMEAL PANCAKES | with spinach
Healthy Oatmeal Pancakes made with spinach s are a delicious and easy-to-make breakfast recipe! Made in a blender with simple, nutritious ingredients - think rolled oatmeal, oat flour, baby spinach (fresh or frozen!), Greek yogurt, and walnuts - this is an easy, fluffy, protein-packed pancake recipe that you can feel good about eating.
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1. ORDER YOUR COOKBOOK HERE or any book store,
2. EMAIL Proof of Purchase to cleancookbook@gmail.com
3. That's all! You will receive your ebooks within 5 business days.
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Join me for a six-week, mind-body workshop in kind, sustainable weight loss ➡️ ⬅️ Learn to love your body, enjoy your food, and lose weight!
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TIMESTAMPS
0:00 Oops
0:07 Intro
1:06 Getting started - combining ingredients
3:07 How to make a chia egg
5:02 Add mix-ins to the batter
5:56 Making the pancakes
7:11 My favorite spatula
8:10 Meal prep storage
8:24 Serve and enjoy!
HEALTHY OATMEAL PANCAKES with Spinach
1 cup baby spinach, (2 ounces)
1/2 cup unsweetened almond milk
1/2 cup plain Greek yogurt
1/4 cup egg whites, (2 egg whites or 1 whole egg)
1 teaspoon vanilla extract
1 cup oat flour
2 tablespoons monk fruit or preferred granulated sweetener
3/4 teaspoon cinnamon
3/4 teaspoon sea salt
1.5 teaspoons baking powder
1/2 cup rolled oats
1/3 cup walnuts
Combine baby spinach, almond milk, yogurt, egg whites, and vanilla in a blender, place on the lid, and blend until liquified and well combined.
Add in oat flour, sweetener, cinnamon, salt, and baking powder. Blend again until everything is combined. The batter may look fairly thin but will thicken as it sits.
Stir in rolled oats and chopped walnuts (or preferred stir-in). Let the batter rest for 10 minutes before making your pancakes as this will allow the rolled oats to soften and the batter to thicken.
Heat a large non-stick saute pan over medium-low heat and coat it with a thin layer of non-aerosol cooking spray, butter, or coconut oil. Once the skillet is hot, drop a scant 1/4 cupful of batter into the pan (I like to keep the pancakes on the smaller side).
Cook gently for 3 to 4 minutes on the first side, until the pancakes look dry around the edges and small bubbles form over the top.
Flip, and cook on the other side for another 1 to 2 minutes. They will be golden on both sides and set through the center. Repeat with the remaining batter.
Nutrition
Serving: 4 pancakes | Calories: 256kcal | Carbohydrates: 36g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 523mg | Potassium: 296mg | Fiber: 4g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg
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HOW TO MAKE FLUFFY OATMEAL PANCAKES - healthy recipe
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Oatmeal pancakes, a.k.a. Oatmeal cookie pancakes- thick, fluffy whole wheat pancakes flavored with oats and cinnamon. An all-in-one breakfast that couldn't get better!
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