Chocolate Oatmeal Pancakes Guilt Free Gluten Free Recipes
EASY GLUTEN FREE OATMEAL PANCAKE RECIPE BY TASTY
Here's what you need: rolled oats, nutmeg, cinnamon, baking powder, salt, almond milk, eggs
Provided by Shashi Charles
Categories Breakfast
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
- Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
- While waiting, place a pan over a low-medium flame and let it warm.
- When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
- Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
- *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 0 grams
CHOCOLATE OATMEAL PANCAKES
I was making my usual pancakes for my wife birthday when I decided to try something different. I added unsweetened cocoa powder to the pancake mix. The next thing I know my wife is peering over my shoulder saying "I smell chocolate!!" We had no left-overs that day, and hardley any since. These freeze well after cooking and make an excellent quick breakfast when toasted from the freezer.
Provided by Chef David Marional
Categories Oatmeal
Time 20m
Yield 20 pancakes, 20 serving(s)
Number Of Ingredients 12
Steps:
- Place the dry ingredients in order in a food processor, and blend until you get a finely mixed powder.
- Add the wet ingredients to the mixture and blend until completely mixed. Stop and scrape down the side 1 or 2 times and pulse blend to mix.
- cook in an electric fry pan or griddle @ 380 degrees until the bubbles stop just like any other pancake. The chocolate color makes it hard to tell the "golden brown" look like a regular pancake.
Nutrition Facts : Calories 76.3, Fat 2.5, SaturatedFat 0.4, Cholesterol 10, Sodium 199.2, Carbohydrate 11, Fiber 1.3, Sugar 1.1, Protein 3.1
CHOCOLATE OATMEAL PANCAKES (GUILT-FREE & GLUTEN FREE)
Don't tell your kids and they'll never know these moist chocolaty pancakes are actually healthy for them! Packing over 7 grams of protein and over 3 grams of fiber each, these pancakes are made without oil or sugar, combining egg whites, oats, cocoa powder, and a combination of bean & brown rice flour to make a nutrient packed breakfast that is high in fiber and protein and low in fat. A well mashed banana is used for sweetener, but unexpectedly you will not taste it. Serve w/a bowl of Cool Whip for dipping or simply pour hot soymilk over them (so they're moist like adding syrup w/o the calories!). Have fun experimenting with the way you like to eat them!
Provided by Emily Elizabeth
Categories Breakfast
Time 37m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- The night before, mix milk and oats and let sit in fridge overnight (if you don't do this, it is okay, just do it first thing, before you start the rest of the recipe and the oats will just not be as soft).
- Heat an 8-inch or smaller non-stick skillet just slightly under medium-low heat. (Using a small skillet where the batter runs to the edge will create perfectly round pancakes every time).
- In a medium sized bowl, combine dry ingredients and mix well with a wire whisk (Make Ahead: Mix these ingredients ahead of time in plastic baggies and store in pantry, fridge or freezer).
- In a small bowl, mash the ripe banana with a fork for at least 1 minute so there are no clumps and it becomes shiny and almost soupy (if you want to taste it, mash it less).
- Add the banana, eggs, vanilla extract and milk/oats mixture to the dry mix.
- Mix thoroughly with a whisk or fork, scraping the bottom of the bowl, for at least 1 minute or until fully combined.
- Be sure your skillet has fully preheated.
- Pour about a 1/2 cup of the batter into the dry pan (no oil/butter necessary). Set a timer for 3 minutes, then flip and cook another 3 minutes on the other side (if your first pancake does not flip easily after 3 minutes, leave it on for another minute - if the next one does the same thing, you may need to raise the heat a bit).
- Repeat until done.
- Makes about 6 pancakes. Surprisingly a single pancake is filling enough for most people.
- Serve warm with a bowl of Cool Whip or vanilla yogurt for dipping, or try pouring hot soymilk over them instead. Store leftovers in the refrigerator for up to a week and reheat in the microwave for ~30 seconds per pancake.
Nutrition Facts : Calories 116.8, Fat 2.1, SaturatedFat 0.5, Sodium 319.7, Carbohydrate 19.7, Fiber 3.2, Sugar 2.2, Protein 6.5
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