Oatmeal Pancakes Sugar Free Recipes

OVERNIGHT OATMEAL PANCAKES

Steps:

• Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
• Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BROWN SUGAR OATMEAL PANCAKES

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

OATMEAL PANCAKES (NO WHEAT, NO SUGAR)

Steps:

• Combine dry ingredients in a large bowl.
• Mix in the milk, oil, vanilla and any sweetener you want ( I don't usually put any sweetener).
• For fluffier pancakes separate the eggs. Mix the egg yolks into the bowl and in a separate bowl beat the egg whites until stiff. Then fold the egg whites into the mix.
• If in a hurry, or you don't care, beat the whole eggs well ( I use the blender) and mix into the bowl.
• I find that the pancakes come out better if I let the mixture sit for a few minutes, allowing the oatmeal to absorb some of the moisture.
• If the mixture is too thick, add milk, a little at a time, until pancake batter consistency.
• Cook on hot griddle (about 300 F) turning to cook both sides.

OATMEAL PANCAKES (FLOURLESS/SUGAR-FREE)

Steps:

• Smooth pancakes: Blend all ingredients in blender or processor until smooth let sit approx 10 minutes.
• Heartier Pancakes: Mix moist ingredients first; add the dry, mix well. Let sit 20-30 minutes.
• Cook: Stir batter to mix settled ingredients. Pour by ¼ cup measure onto hot griddle/pan that has been sprayed with PAM. Cook until bottom side is browned (bubbles form and pop on the outer surface and lifting an edge, you see the bottom a light golden brown). Flip the pancakes and cook the other side until brown.
• Enjoy: Serve each portion with ¼ cup sugar free syrup! Top with bananas or blueberries to make this an even more special breakfast!

OATMEAL PANCAKES - SUGAR FREE

Steps:

• 1. Place dry ingredients into a large bowl. Mix together lightly.
• 2. Lightly beat the egg. Add with melted butter to dry ingredients and mix lightly.
• 3. Slowly add milk (may need to add more or use less depending on batter consistency).
• 4. Cook 1/4 cup amounts of mixture on a hot frying pan.
• 5. Serve stacked on top of each other with more butter, syrup, or both!

PINEAPPLE OATMEAL PANCAKES (GLUTEN-FREE)

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.

FAT FREE OATMEAL PANCAKES

Steps:

• Combine oats and buttermilk. Set aside.
• Place egg substitute in a separate bowl and beat until stiff peaks form.
• Combine dry ingredients in a large bowl. Add oatmeal mixture and mix well. Gently fold in egg substitute.
• Coat a griddle with nonstick cooking spray (make sure to coat well or the pancakes will stick) and heat to 300°F.
• Pour 1/4 cup of batter on griddle and cook until tops are bubbly, turn and cook for 1 more minute.