Honey Oat Pancakes Recipes

GLUTEN-FREE HONEY-NUTS-N-OATS PANCAKES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
• In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
• Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.

HONEY PANCAKES

Steps:

• In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm.
• Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

HONEY - OAT PANCAKES

Steps:

• In a large bowl, combine oats, whole wheat flour, all - purpose flour, baking powder and salt. In a medium bowl, combine egg whites, buttermilk, oil, honey and vanilla. Add all at once to flour mixture; stir until mositened {batter should be lumpy} Cover and let stand at room temperature for 15 to 30 minutes to slightly soften oats.
• Coat griddle or heavy skillet with cooking spray; heat over medium high heat. For each pancake: Pour about 1/4 cup of the batter onto hot griddle. Spread batter to 4 inch circle.
• Cook over medium heat for 4 - 6 minutes or until golden brown, turning to secound side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired garnish with strawberry fans and serve with syrup.
• Note: My DH likes these pancakes with the whole egg from time to time and a little extra honey about a 1/2 teaspoon and we use whole wheat flour.

HONEY OAT PANCAKES

Steps:

• Soak the cashews overnight. (optional).
• In a blender, combine 1 cup of water with cashews and blend until smooth.
• Add salt, vanilla extract, rolled oats and remaining water, then blend until smooth.
• Let mixture sit for 5 minutes before making the first waffle.
• Lightly spray coconut oil on the surface of a skillet or waffle iron and then pour ~1/6 of mixture (quantity may vary between selected cooking instrument).
• Bake until pancakes are golden on both sides (flip once desired color is obtained on each side.

HONEY WHOLE WHEAT PANCAKES

Steps:

• Mix flour, bran, baking powder, and salt together in a bowl.
• Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
• Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
• Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.

OAT PANCAKES WITH RASPBERRIES AND HONEY

Steps:

• Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed. This shouldn't take more than 3 minutes or so. Take the pan off the heat.
• Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground.
• Tip into a bowl and stir in the baking powder and cinnamon.
• In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.
• Pour 1/2 a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of paper towel, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you've cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.
• Serve immediately--the oats carry on drinking up liquid, and the pancakes will dry on standing--with the warm raspberry honey poured on top.