Easy Vanilla Oats Pancake Recipe

If you're looking for a healthy and delicious breakfast option, look no further than this Easy Vanilla Oats Pancake Recipe. These pancakes are quick to make and perfect for a nutritious start to your day.

Vanilla oats pancakes combine the goodness of oats with the delightful flavor of vanilla, making them a favorite for both kids and adults. This recipe is not only delicious but also packed with fiber and protein, keeping you full and satisfied for longer.

Cultural or Historical Context

Pancakes have been a breakfast staple across many cultures for centuries. While traditional pancakes are made with flour, milk, and eggs, variations like oats pancakes have emerged as healthier alternatives. These oat-based pancakes are inspired by the growing trend of incorporating whole grains into everyday meals for their health benefits.

Ingredients for the Vanilla Oats Pancakes

• Rolled oats: 100g
• All-purpose flour: 50g
• Baking powder: 1 tsp
• Salt: 1/4 tsp
• Milk: 250ml
• Egg: 1 large
• Vanilla extract: 1 tsp
• Honey: 1 tbsp
• Butter (for cooking): 2 tbsp

Preparation Instructions

1. Blend the Oats: Place the rolled oats in a blender and pulse until they become a fine flour.
2. Mix Dry Ingredients: In a large bowl, combine the oat flour, all-purpose flour, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the milk, egg, vanilla extract, and honey until well combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Heat the Pan: Heat a non-stick pan over medium heat and add a small amount of butter.
6. Cook the Pancakes: Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
7. Serve: Serve warm with your favorite toppings such as fresh fruit, yogurt, or a drizzle of maple syrup.

How to Store and Reheat Vanilla Oats Pancakes

Storage: Allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the pancakes in a toaster or microwave. To reheat in the microwave, place a damp paper towel over the pancakes and microwave for 20-30 seconds.

Nutritional Information

• Calories: 150 per pancake
• Protein: 5g
• Carbohydrates: 20g
• Dietary Fiber: 3g
• Sugars: 5g
• Fat: 6g
• Saturated Fat: 2g

FAQ about the Vanilla Oats Pancakes

Can I make these pancakes gluten-free? Yes, you can use gluten-free oats and a gluten-free flour blend to make this recipe gluten-free.

Can I substitute the egg in this recipe? Yes, you can use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) as a substitute.

Can I make the batter ahead of time? It's best to make the batter fresh, but you can prepare the dry and wet ingredients separately the night before and combine them in the morning.

What can I use instead of honey? You can use maple syrup or agave nectar as a substitute for honey.

These vanilla oats pancakes are a perfect way to start your day with a nutritious and delicious meal. They are easy to make and can be customized with your favorite toppings.

Original recipe by Mary Berry.