Fmd 1 Oat Pancakes Recipes

OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
• Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
• Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
• Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
• Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
• Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
• Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
• Serve hot with desired toppings.

OAT PANCAKES

Steps:

• To make the compote, put the orange juice, berries and apple in a small saucepan and gently simmer over a medium heat for 10-12 mins until the berries begin to burst and the apple has softened. Remove from the heat and leave to cool a little. Add a splash of water to loosen, if you like.
• Blitz the oats in a food processor to form a coarse flour consistency, then tip into a mixing bowl. Add the baking powder, cinnamon and orange zest and stir well. Whisk together the oat milk and egg in a jug, then pour into the dry ingredients and combine to create a thick batter.
• Heat a little of the oil in a non-stick frying pan, then pour in 2 tbsp of the batter to make a small pancake. Cook over a medium heat for 2 mins, or until small bubbles start to appear on the surface. Flip the pancake over and cook on the other side for 1 min, then transfer to a plate. Repeat with the remaining oil and batter (you should end up with six pancakes). Stack the pancakes on two warm plates, spoon over the compote and top with a dollop of the Greek yogurt.

OAT PANCAKES

Steps:

• In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

QUICK OATMEAL PANCAKES

Steps:

• Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
• Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
• Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.

FMD 1 OAT PANCAKES

Steps:

• Put all the ingredients in a blender and blend it for 2 minutes. The resulting texture should be a little bit thick.
• Let the mixture rest for two minutes while heating the pan for the next step. ALWAYS let the mixture rest, that is the secret for successful pancakes.
• Form the mixture into small circles in a nonstick pan and cook on medium heat for 2.5 minutes, then flip. Use approximately 1 heaping tablespoon of the mixture to form each pancake.
• Tip: You know the pancakes are ready to flip when the edges of the pancakes lift up easily with the spatula.
• Tip: If the pancakes are raw in the center then try cooking them a little longer at low heat with the lid.

FMD - OATMEAL 5 WAYS

Steps:

• Combine the oats and water in a large saucepan. Boil 1 minute. Turn off the heat, cover the pan and let it stand overnight at room temperature.
• In the morning, remove the lid and bring the oats to a boil. Reduce heat and simmer, stirring often, until the oats are creamy yet still a little bit chewy, about 7 to 10 minutes.
• Cooked oats will keep in the fridge for a week. You can just spoon out a serving (1 cup for Phase 1 or 1/2 cup for Phase 3), add a little water and reheat in the microwave for a minute or two. Or, you can make a huge batch and freeze single servings.
• Then, add your favorite mix-ins (per 1 cup of oatmeal):.
• Phase 1: Add 1/2 cup chopped peaches, 1/2 teaspoon grated fresh ginger, and 1/4 teaspoon vanilla. OR Stir in 1/4 cup pumpkin puree, 1/4 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla, and stevia to taste. OR
• Phase 33: Drizzle in 2 tablespoons of coconut milk, then sprinkle with 1/2 cup fresh blueberries and 2 tablespoons unsweetened coconut. OR Add 1/4 cup chopped hazelnuts and 1/4 teaspoon cinnamon, then top with 1/2 cup raspberries. OR Swirl in 2 tablespoons almond butter and top with 1/2 cup dark-red cherries (frozen is fine).