Time: 35 min.
Complexity: easily
Servings: 4

Pancakes made with a mixture of oat and whole-wheat flours are healthier due to the higher fiber and protein content, and they keep you feeling fuller longer. The whole grains also add a wonderful nutty flavor, which is perfectly complemented by cinnamon and nutmeg. Serve oatmeal pancakes with vanilla yogurt and strawberries for a delicious and healthy breakfast.

Ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup quick-cooking oats
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 1/4 tsp ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine salt
• 1 cup of milk
• 3 tbsp unsalted butter, melted and cooled, plus extra for frying
• 1 large egg
• Vanilla yogurt and sliced ​​strawberries, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain wheat, rolled oats, eggs, milk, yogurt, nutmeg, cinnamon

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Preparation:

Step 1
• In a blender, combine the flour, oats, sugar, baking powder, cinnamon, nutmeg, and salt; process until finely ground. Add the milk, butter, and egg and blend until smooth, scraping down the sides of the blender occasionally.
Step 2
• Heat a nonstick skillet over medium-low heat and lightly grease with butter. Drop about 1 tablespoon of batter into the skillet, leaving space between each pancake to allow for spreading. Cook until the tops of the pancakes are bubbly and the bottoms are golden, about 2 minutes.
Step 3
• Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the pan with butter as needed.
Step 4
• Serve pancakes with a dollop of yogurt and sliced ​​strawberries.

Votes: 5