Zutaten für Whole Wheat Oat Pancakes
- Oat Flour
- 1 cup whole wheat flour (unbleached)
- 2 teaspoons baking powder
- Almond Milk
- ¼ cup pure honey
- 2 tablespoons fresh lemon juice
- Extra Virgin Olive Oil
- Eggs
- Vanilla Extract
- Strawberry
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Zubereitung von Whole Wheat Oat Pancakes
- **Make Oat Flour:** Blend 1 cup rolled oats in a blender until finely powdered.
- **Dry Ingredients:** In a large bowl, whisk together 1 cup oat flour, 1 cup whole wheat flour (unbleached), and 2 teaspoons baking powder.
- **Wet Ingredients:** In a blender, combine 1 ½ cups almond milk (or soy/rice milk), ¼ cup pure honey, 2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 large egg, and 1 teaspoon real vanilla extract. Blend until smooth.
- **Combine:** Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- **Cook the Pancakes:** Heat a lightly oiled griddle or large non-stick pan over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
- **Flip:** Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- **Berry Syrup:** While pancakes cook, combine 1 cup mixed berries (strawberries, blueberries, raspberries, etc.), ¼ cup pure honey, and 1 tablespoon water in a small saucepan.
- **Simmer:** Heat over medium heat, stirring occasionally, until berries soften and release their juices (about 5-7 minutes).
- **Blend (Optional):** For a smoother syrup, transfer the berry mixture to a blender and blend until smooth.
- **Serve:** Stack pancakes on a plate and top with the berry syrup. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
44g
Fat
5g
Carbs
11g
