Oat And Chia Seed Pancakes With Mango Pineapple And Kiwi Recipes

CHIA SEED OATMEAL

Chia Seed Oatmeal image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 7

Ingredients

1/2 cup instant oatmeal
1 tablespoon chia seeds
1 tablespoon flaxseeds, finely ground
1/4 cup raisins
1/4 cup walnut pieces
1 tablespoon agave nectar
1/4 cup milk

Steps:

Combine the oatmeal and 1 cup water. Microwave on full power for 2 minutes or until the oats are cooked. Add the chia seeds, ground flaxseeds, raisins, walnuts and agave nectar. Let sit 3 to 4 minutes. Stir in the milk.

Nutrition Facts : Calories 618 calorie, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 8 milligrams, Sodium 159 milligrams, Carbohydrate 81 grams, Fiber 13 grams, Protein 14 grams, Sugar 48 grams

PINEAPPLE OATMEAL PANCAKES (GLUTEN-FREE)

Pineapple Oatmeal Pancakes (Gluten-Free) image

Oh my gosh these are AWESOME! This can of pineapple on the counter was calling to me, and my husband can't eat wheat, so if I make pancakes they're gonna have oats in them. Plus, the Tahitian Pancakes came up on Heroes in the past week or so, so that's on my mind. I combined two different recipes that I found online, one for pineapple pancakes and one for oatmeal pancakes. Neither one is like this new version though. SO AWESOME! One last thing, I used coconut milk instead of cow milk, since my husband is also on this non-dairy kick. This recipe makes A LOT of pancakes, and they're very filling. Store uneaten pancakes in the fridge and have breakfast all week!

Provided by kitchengrrl

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups rolled oats
1/4 cup rice flour
1/4 cup unsweetened dried shredded coconut
2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, beaten
2/3 cup milk
1/4 cup butter, melted
1 (20 ounce) can crushed pineapple in juice

Steps:

In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.

Nutrition Facts : Calories 261.3, Fat 11.5, SaturatedFat 6.5, Cholesterol 97.4, Sodium 329.1, Carbohydrate 34.2, Fiber 3.1, Sugar 14.2, Protein 7.1

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