Oat pancakes are a perfect example of something that you can do with the meal left-overs of the almond milk mentioned in the last recipe. What’s more, it goes well with both savory and sweet, making it a great choice for both a meal and dessert. In other words, versatility and great taste, what more can you want?

Pancakes with banana, nuts and honey, white wood background

Preparation time: 4 minutes
Cooking time: 10-15 minutes Serves: 4 Nutrition Facts

Per Serving Calories

Pancakes with banana, nuts and honey, white wood background

122 Protein
3.3 g Cholesterol
0 mg Fat
5.9 g Carbohydrates
14.9 g Fiber
3 g Sodium
43 mg

Ingredients

Pancakes with banana, nuts and honey, white wood background, top view

Pinch of salt
Oil for cooking
1 cup rolled oats
1 1/2 cups water
1 tablespoon oil
1 tablespoon chia seeds
1 tablespoon linseed

Directions

Pancakes with banana, nuts and honey, white wood background, top view

Take all the ingredients except for the oil, put them in a blender and let it run for 1 minute. Let the resulting mixture stand for 5 minutes so that the linseed and chia can thicken. (If it becomes too thick you can add a little bit of water. It should be thick and chunky, but not so thick it doesn’t run off the spoon). In a nonstick frying pan heat 1 teaspoon of oil. Next, put the batter in the pan, smooth it out and leave it to cook for 5-10 minutes (how long depends on the thickness of the batter). When the top of the batter is dry and the edges of the pancake lift easily, the pancake can be flipped. Give it another 5 minutes and it’s done. Special Tip You can serve the pancake with a wide range of topics. On the sweet side try strawberry, banana, tahini, papaya, coconut, chocolate or honey. On the savory side, you can opt for tomato, miso paste, avocado, onion, mushroom, spinach, sundried tomatoes, salt, and pepper, or anything else you can think of really. None of these ingredients have been included in the nutrient calculation.

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