Quick Oatmeal Pancake for One
"This is high in protein and fiber and my DD said it tastes like French toast! Very easy. I have only used rolled oats, but quick would probably work too. If you don't have the flax, just use 3 T oats."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (108.3 g)
- Calories 144.9
- Total Fat - 4.7 g
- Saturated Fat - 1.5 g
- Cholesterol - 163.8 mg
- Sodium - 150.3 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 1 g
- Sugars - 5.3 g
- Protein - 7.6 g
- Calcium - 79.7 mg
- Iron - 5.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine all ingredients (except for coconut oil) in a small bowl, adding enough water to make it thin enough for a pancake.
Step 2
Pour coconut oil into a heated skillet (on medium). Add batter and cook until lightly browned and done on one side. Flip and cook on the other side until lightly browned.
Step 3
Serve immediately with syrup or other toppings.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use rolled oats for this recipe, not quick oats.
- If you don't have flax meal, you can use 3 tablespoons of oats instead.
- Substitute almond meal for the flax meal: Almond meal is a great source of healthy fats and protein, and it adds a nutty flavor to the pancakes that pairs well with the sweetness of the syrup.
- Substitute almond milk for the water or milk: Almond milk is a great source of calcium and Vitamin D, and it adds a creamy texture to the pancakes that will make them even more delicious.
Apple Cinnamon Oatmeal Pancake Replace the seasonings with 1 teaspoon of cinnamon and add 1/4 cup of diced apples to the batter before cooking.
Fruit Compote: A delicious and healthy accompaniment to these pancakes, a fruit compote is made by simmering fresh or frozen fruit in a mixture of sugar, water, and spices. It is a great way to add a bit of sweetness and flavor to the pancakes without adding too much sugar.
Maple Syrup: Maple syrup is a classic accompaniment to pancakes, and a delicious way to add sweetness and flavor to the dish. It's also a healthier alternative to processed sugar, and can be used to create a variety of delicious glazes and sauces.
FAQ
Q: Can I use quick oats instead of rolled oats?
A: Yes, you can use quick oats instead of rolled oats in this recipe. Quick oats will cook faster than rolled oats, so keep an eye on the pancakes to make sure they don't burn.
Q: Can I use a different type of flour?
A: Yes, you can use a different type of flour in this recipe. Whole wheat flour, all-purpose flour, and gluten-free flour are all good substitutes for rolled oats. Just make sure to adjust the amount of liquid in the recipe accordingly.
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Fun facts:
In the 18th century, oatmeal was a popular breakfast food amongst the wealthy as it was considered a luxurious and expensive ingredient. Oatmeal pancakes were a favorite of the British Royal Family.
The famous French chef Auguste Escoffier is credited with popularizing oatmeal pancakes in the early 20th century. He was known for creating exquisite dishes for the elite, and oatmeal pancakes were no exception.