These pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!
Why I love Oat Flour Pancakes
I used to be “anti pancake” because I am the worst at flipping them. Really, it was that I was impatient and tried to flip them too early before they set.
When my sisters and I were little, my dad was the only one who was allowed to cut our pancakes. He would keep them perfectly stacked and cut them into perfect triangles. I was more of a syrup dunker than a drizzler. I would take each triangle and dunk it into the “good syrup”. My aunt lives in Vermont and she would send us delicious locally made maple syrup.
Using whole grains for pancakes
The problem with pancakes is that I never felt satisfied after eating them. Adding whole grains as the base of pancakes can help solve that solution.
I used oat flour as the base. You could just buy oat flour, but it’s pretty easy to make. Just take rolled oats or instant oats and pulse them in a food processor until they resemble a light fluffy flour. Oat flour still contains all part of the whole grain, but not as dense as whole wheat flour, yielding a fluffier pancake.
The secret to creating fluffy pancakes
Vinegar in pancakes? Yes! It’s the secret to help activate the baking powder and helps the pancakes puff and become fluffy.
I’ve tried some other methods like adding seltzer to the batter or whipping the egg whites separately from the egg yolks before combining them. Both methods do work, but I don’t always have seltzer on hand, and mixing egg whites separately makes more messy bowls. I don’t know about you, but the fewer dishes to clean, the better!
Syrup dunker or drizzler?
Are you a syrup dunker or drizzler? Most of the time I ditch the syrup and use frozen fruit like wild blueberries. When frozen berries defrost they become all gooey and syrupy. Other times, I’ll spread peanut butter or yogurt between the layers. I really just go with what I’m craving at the time. How do you top your pancakes?
It’s either I am too eager to flip them before they are ready or the flipping process is just a disaster, like how I flipped it right on top on my other pancakes and I just made one giant pancake mound. Culinary school graduate fail. I was going to attempt to make this recipe into individual pancakes, but instead of the hassle of making a bunch of pancakes, I tried making one giant pancake and let me tell you.. it was the best idea I’ve ever had. This giant pancake can now be served family style, so no more waiting for your stack on Sunday morning when everyone else is chowing down. Plus, no more pancake flipping disasters!
I opted to top mine with apple slices this time, but now I am thinking of all the topping options I want to try. This is going to become a staple on my weekends. Bonus, it heats up well too!
1 apple (such as a Honeycrisp Pink Lady), peeled, cored, and thinly sliced
Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F, leaving the skillet inside during preheating.
In a large bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. In a separate bowl, whisk together the almond flour, arrowroot starch, cinnamon, baking powder, and salt. Pour the dry ingredients into the egg mixture and stir until fully combined.
Carefully remove the hot skillet from the oven and add the coconut oil. Swirl it around the pan to coat the bottom and sides. Carefully pour the batter into the skillet. Gently place the apple slices on top. Bake for 15-20 minutes, or until golden brown and slightly puffed.
Serve sprinkled with extra cinnamon and drizzle with maple syrup, if desired.
Breakfast just got a little more exciting (and filling) with this week’s Supermarket RD’s Pick: Kodiak Cakes. Disclosure: Kodiak Cakesdid not sponsor this post. All thoughts and opinions are my own to share healthy items found in your grocery store to RDelicious Kitchen readers.
I love making pancakes, but I typically only have time to make them on the weekends. A product like Kodiak Cakes makes it that much easier to enjoy pancakes any morning. There are few pancake mixes on the supermarket shelves that many dietitian’s will confidently recommend, but Kodiak Cakes is one of them! Kodiak Cakes use hearty 100% whole grains and oat flour with egg whites, honey, and nonfat dried milk. They contain no added fat, sugar or cholesterol. Two 4″ pancakes are 130 calories, 7 grams of protein, 4 grams of fiber and only 2 grams of sugar! I recommend to top these delicious whole grain pancakes with fruit and nuts or a nut butter for a balanced breakfast. Pancake Pro Tip: Let the batter sit for about 5 minutes after you whisk ingredients together. It will allow the leavening agents to work their magic resulting in a fluffy pancakes.
Pancakes made with whole grains and packed with protein, will keep you full all morning! These pancakes don’t use protein powder to boost up their protein content. Can you guess what secret ingredients add that satisfying boost?
I’ve been making these protein pancakes for a few years now when I get that pancake craving. I never really liked pancakes growing up. (I was a weird kid) I think it was because I never felt satisfied. I always had them as more of a dessert, rather than breakfast.
Just by adding a few wholesome ingredients to a blender and BAM you got yourself a protein-packed pancake batter. How much easier can it get?
What makes the protein content so high? Cottage cheese and egg whites! One serving of these protein pancakes contain 19 grams of protein. The cottage cheese helps thicken the pancake batter for a fluffy pancake.
Apple picking season is here and these Apple Walnut Buckwheat Pancakes should definitely be on the menu this weekend.
Before we chat pancakes, let’s talk apples. I know on instagram, I’ve already dove into the pumpkin obsession and I am not even ashamed #basic, but I don’t want to leave apple season in the dust.
However in the technology world, Apple has not been my friend. This past week, my macbook pro charger cord frayed and I was computer-less for a few days until I was able to get to the apple store to get a new one. But then Labor Day weekend rolled around and I wanted to stay “unplugged” to really enjoy a weekend off.
In case you popped over to find a new recipe and didn’t get your fix, with my computer being out of commission these past few days, don’t worry.. the days I wasn’t posting, I was cooking up a storm, so I have a lot of new recipes coming your way!
Any just to keep you in the loop, RDelicious Kitchen is now on Yummly! I added a new button on the bottom of each post where you now can “Yum” my recipes. Yummly is kind of like Pinterest on steroids because when you sign up, you can fill out your taste preferences to include/exclude foods based on what you do or don’t want. When you “yum” a recipe it gets saved to your recipe box. It’s perfect for someone like me who likes to keep my recipes organized, but now virtually.
You can go to Yummly to set up an account for free and start yumming recipes from here or visit my Yummly profile! I’m very new to Yummly and still learning about it, but I hope you’ll join me!
Before you scroll down straight to the recipe, I still need to tell you about these pancakes! I’ve had this Hodgson Mill buckwheat pancakes sitting in my pantry for awhile now. Every weekend, I always had plans to make pancakes, but honestly pancakes are not part of my top breakfast food choices. Okay, okay, before you glare through your computer screen at me, let me explain! I love pancakes, but I always felt that sugar crash after having a pancake breakfast.
But these aren’t your average pancakes. With whole grains, like buckwheat, it packs in plenty of fiber to keep you full and maintain energy levels. Plus, the addition of apples (more fiber!) and walnuts (healthy fats and protein!) makes it a more balanced breakfast. So, boost up the pancake mix in your pantry with this new twist!
In a large bowl, mix together pancake mix, milk, egg, applesauce, walnuts, diced apples, and cinnamon.
In a large skillet coated with cooking spray over medium heat, scoop about 1/4 cup of batter into the pan for each pancake. Wait until the edges begin to bubble, then flip and cook until pancake is cooked through. Repeat until all batter is used.
Stack the pancakes and top with additional walnuts, apple slices, and syrup if desired. Enjoy!
I get excited for every first of the month when I get to check in with Recipe ReDux to see the month’s recipe challenge. Each month Recipe ReDux-ers get challenged to create something new in the kitchen based on the monthly theme. I like that it gives me a little boost to think outside of the box.I am all about weekend brunches lately. When I have a weekend day off, I treasure the mornings that I get to sleep in and leisurely make breakfast as I catch up on my shows.
I don’t know about you, but making pancakes during the week will never happen. I rely on my overnight oats or smoothie recipes to get me out the door on time. Brunch on the weekend is a treat! Believe it or not, I used to not like pancakes. Weird, right? My bf went through a pancake phase and he would make them a couple times a week. He makes his pancakes with chocolate chips, so naturally I had to steal a few bites. He must be the pancake master, because I was hooked. This past Sunday morning, was the perfect time to incorporate this month’s Recipe ReDux theme to “spring clean” and go through your pantry, cupboards, freezer, or fridge to see what ‘treasures’ you can find to give it a little extra attention. There has been this little jar of poppy seeds sitting in my pantry for awhile now. I think I bought them with the intent to make lemon poppy seed muffins. Instead of muffins, we spruced up our Sunday pancakes, to make lemon poppy seed pancakes. Topped with a blueberry chia sauce, these pancakes will definitely made again in the near future.
In a large bowl, whisk together oat flour, coconut sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
In a blender, combine the cottage cheese, egg whites, lemon juice, lemon zest, and oil. Blend until smooth.
Fold wet ingredients into dry ingredients. Batter will be thick.
Spray a nonstick skillet with cooking oil and heat over medium. Drop ⅓ cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes).
Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
Top pancakes with blueberry sauce.
For the Sauce:
In a small pot over low-medium heat, add the frozen blueberries, lemon juice, lemon zest, and water.
Let simmer for about 5 minutes. Mash blueberries with the back of a fork.
Remove from heat and stir in chia seeds. Sauce will thicken as it cools.
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