Difference between revisions of "Oatmeal Pancakes"
(Created page with "← breakfast<br> ''From the kitchen of: Alicia Wingren''<br> '''Ingredients'''<br> 1 egg<br> 1 cup half & half, milk, or whatever nut milk you want to use<br> 1 Tbsp rea...") |
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'''Instructions'''<br> | '''Instructions'''<br> | ||
Whisk together liquid ingredients and sweetener in a mixing bowl.<br> | Whisk together liquid ingredients and sweetener in a mixing bowl.<br> | ||
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In a food processor combine the oats, spelt, baking powder and salt. Mix until the oats are as fine as flour.<br> | In a food processor combine the oats, spelt, baking powder and salt. Mix until the oats are as fine as flour.<br> | ||
Add the dry ingredients into the wet ingredients. Mix well. Let batter rest on the counter about 10 minutes.<br> | Add the dry ingredients into the wet ingredients. Mix well. Let batter rest on the counter about 10 minutes.<br> | ||
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In a large nonstick sauté pan or griddle pan heat pan to medium heat, add coconut oil and or butter to the pan, enough to coat the pan. Use a 1/8 cup measure to scoop pancake mix into blobs into the pan or larger if you prefer bigger pancakes. Cook roughly 2-3 minutes a side or until you see some bubbles on the surface of the pancakes. Flip and cook about 2 minutes on the second side or until brown to your liking.<br> | In a large nonstick sauté pan or griddle pan heat pan to medium heat, add coconut oil and or butter to the pan, enough to coat the pan. Use a 1/8 cup measure to scoop pancake mix into blobs into the pan or larger if you prefer bigger pancakes. Cook roughly 2-3 minutes a side or until you see some bubbles on the surface of the pancakes. Flip and cook about 2 minutes on the second side or until brown to your liking.<br> | ||
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Keep done pancakes warm on a plate or platter in a warm oven 160-170F. Repeat process until all batter is cooked. This recipe serves 2 people. | Keep done pancakes warm on a plate or platter in a warm oven 160-170F. Repeat process until all batter is cooked. This recipe serves 2 people. | ||
Serve with maple syrup, fruit, blueberry sauce, butter, or whatever your favorite pancake toppings are. If there are leftovers they are great snacks. Enjoyable cold or reheated.<br> | Serve with maple syrup, fruit, blueberry sauce, butter, or whatever your favorite pancake toppings are. If there are leftovers they are great snacks. Enjoyable cold or reheated.<br> | ||
Latest revision as of 13:40, 21 December 2022
← breakfast
From the kitchen of: Alicia Wingren
Ingredients
1 egg
1 cup half & half, milk, or whatever nut milk you want to use
1 Tbsp real maple syrup or 1 Tbsp coconut sugar
1 Tbsp melted butter or coconut oil (or a combination)
1/2 cup sprouted rolled oats
1/2 cup sprouted spelt flour
1 Tbsp baking powder
1/4 tsp salt
Instructions
Whisk together liquid ingredients and sweetener in a mixing bowl.
In a food processor combine the oats, spelt, baking powder and salt. Mix until the oats are as fine as flour.
Add the dry ingredients into the wet ingredients. Mix well. Let batter rest on the counter about 10 minutes.
In a large nonstick sauté pan or griddle pan heat pan to medium heat, add coconut oil and or butter to the pan, enough to coat the pan. Use a 1/8 cup measure to scoop pancake mix into blobs into the pan or larger if you prefer bigger pancakes. Cook roughly 2-3 minutes a side or until you see some bubbles on the surface of the pancakes. Flip and cook about 2 minutes on the second side or until brown to your liking.
Keep done pancakes warm on a plate or platter in a warm oven 160-170F. Repeat process until all batter is cooked. This recipe serves 2 people.
Serve with maple syrup, fruit, blueberry sauce, butter, or whatever your favorite pancake toppings are. If there are leftovers they are great snacks. Enjoyable cold or reheated.
