Fluffy Oatmeal Pancakes Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while providing a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Add 50g oats to a medium sized mixing bowl.

Pour in 250ml of milk.

Crack in 1 medium sized egg.

Melt butter and pour into the bowl.

Use a whisk to combine the wet ingredients together.

Add 125g all purpose flour to the wet mixture.

Add 2 tsp of baking powder, a few Tbsp of sugar, 1/2 tsp of cinnamon, and a pinch of salt to the bowl.

Use a wooden spoon to fold the batter together until no dry flour is visible.

Heat a frypan over medium low heat and add about 1/2 tsp of butter.

Pour in 1/3 cup of pancake batter and let it spread out on its own.

Cook for about 3-4 minutes or until bubbles appear and pop in the center.

Flip the pancake and cook for another 2-3 minutes.

Repeat with the remaining batter.

For candied pecans, add 1 Tbsp of butter, 1/4 cup of pecans, and 2 Tbsp of brown sugar to a pan.

Cook over medium heat for about 4-5 minutes until the pecans are golden and the sauce is sticky.

Let the candied pecans cool for a few minutes before serving.

Serve pancakes stacked high with candied pecans, sliced banana, and drizzled with maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens