Since our trip to Oxford this summer, I haven't been able to stop thinking about the amazing oatmeal pancakes that I had at Big Bad Breakfast on our last day. So... I finally found a great recipe and decided to make them this week. We love having breakfast for dinner, so we gave these a try for dinner one night this week. They would be great for a big weekend breakfast, too!
Heart Healthy Oatmeal Pancakes
From: Stella's Kitchen (This is a great blog with tons of wonderful recipes!)
1 cup fat free milk (or water)*
3/4 cup oatmeal (uncooked, quick or regular oats)
3/4 cup oatmeal flour (see below how to make oatmeal flour - easy!)
1 tsp baking powder (optional)
1/4 tsp salt (optional)
4 large egg whites
1/2 tsp cinnamon, ground
Try these modifications:
Blueberry pancakes: Add ¼ c blueberries (fresh or thawed) to recipe and omit cinnamon
Oat-Nut pancakes: Add 1 ½ tbsp diced pecans, walnuts, or almonds to recipe.
Whole Grain pancakes: Replace quick oats with hot multigrain cereal. Prepare as directed.
High protein pancakes: Add 1-2 scoops vanilla protein to batter, increase water.
Heat milk (or water) until hot, stir in oats and set aside. Beat egg whites into a stiff foam with hand mixer or blender and reserve. Mix remaining dry ingredients together and stir in oatmeal/milk mixture. Fold in egg whites until mixture is well blended. . Spray pan with nonstick spray and cook pancakes until browned on both sides.
*Depending on how long you've let the oats sit, you may need to add a little extra water to the batter to thin it out. It will still be thicker than regular pancake batter.
How to make oatmeal flour:
To make your own oat flour, just put a cup or two of oatmeal in a regular household blender (or food processor if you happen to have one) and blend it on high. Whir until the flakes turn into the consistency of flour.
2 hours ago