Warm Milk: 1 cup (250 ml)
Butter, melted: 3 1/2 tbsp (50 g)
Vanilla Extract: 1 tbsp
Water: 1 cup (250 ml)
Oil for frying: A drop of neutral oil (canola, sunflower, or vegetable)
Directions
Prepare the Oatmeal Mixture:
In a large mixing bowl, combine 2 cups of oatmeal, 3 tbsp of sweetener, and 1/2 tsp of salt.
Add Wet Ingredients:
In a separate bowl, lightly beat the 4 eggs. Gradually add the warm milk to the oatmeal mixture, stirring continuously. Then, add the beaten eggs, melted butter, and vanilla extract. Mix well until fully combined.
Adjust Consistency:
Slowly add 1 cup of water to the batter, stirring to achieve a smooth and pourable consistency.
Heat the Pan and Cook the Pancakes:
Heat a non-stick frying pan over medium heat and add a drop of oil. Once hot, pour a ladleful of batter onto the pan and spread slightly. Cook for 2-3 minutes until bubbles form and edges set.
Flip and Cook the Other Side:
Flip the pancake and cook for another 2-3 minutes or until golden brown. Repeat with remaining batter, adding more oil as needed.
Serve and Enjoy:
Serve warm with your favorite toppings such as fresh fruits, yogurt, maple syrup, honey, or nut butter.
» MORE: Avocado, Spinach, and Strawberry Smoothie
Serving Suggestions
Drizzle with maple syrup or honey.
Top with fresh berries, banana slices, or a dollop of Greek yogurt.
For a savory twist, serve with scrambled eggs and sautéed vegetables.
» MORE: Baked Cottage Cheese Eggs
Cooking Tips
Use warm milk to help the batter mix more easily and result in fluffier pancakes.
Let the batter rest for 5-10 minutes before cooking for extra fluffiness.
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Ezoic
Ensure a non-stick pan or well-seasoned skillet to prevent sticking.
Nutritional Benefits
Oats: Rich in fiber, promoting good digestion and fullness.
Eggs: Provide high-quality protein and essential nutrients.
Dairy and Butter: Adds flavor and fats; choose low-fat or non-dairy options to adjust fat content.
Dietary Information
Diet: Vegetarian-Friendly
Gluten-Free: If using certified gluten-free oats
Dairy-Free Option: Use plant-based milk and vegan butter substitutes.
Storage Tips
Refrigerator: Store leftover pancakes in an airtight container for up to 3 days; reheat in a toaster or pan.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen.
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