Oatmeal Pancakes

Name: Oatmeal Pancakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: Eggs (about 1 medium) 2 oz; Oat flour 1 ½ cup; Rolled oats ¼ cup; Type 00 flour 1.4 tbsp; Sugar ½ cup; Powdered yeast for sweets 1 tsp; Whole milk 0.8 cup; Bananas 0.5 lb; Sugar ¾ cup; Mascarpone cheese ½ cup; Water ¼ cup

260

Calories per serving

Energy Kcal 260
Carbohydrates g 44.2
of which sugars g 29.3
Protein g 4.7
Fats g 7.1
of which saturated fat g 3.53
Fiber g 1.8
Cholesterol mg 31
Sodium mg 31

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Makes: 10 pezzi
Cost: Low

PRESENTATION

Have the sweet American breakfast pancakes, pancakes, quick and delicious, also won you over? Don't miss our version of oatmeal pancakes, a wholesome and tasty variant that will make your mouth water at first sight and won't make you miss the classic pancake recipe. Instead of the traditional maple syrup, as per the original recipe, we sweetened the pancakes with caramelized bananas that will add an enticing and energetic note to your breakfast! From now on, your morning will start with a boost thanks to these delicious oatmeal pancakes!

Come and discover more delicious breakfast recipes:

Oat Crepes
Protein Pancakes
Egg-Free Pancakes
Banana Pancakes
Chocolate-Filled Pancakes
Apple Pancakes

INGREDIENTS

260

Calories per serving

Eggs 2 oz (55 g) - (about 1 medium)

Oat flour 1 ½ cup (160 g)

Rolled oats ¼ cup (20 g)

Type 00 flour 1.4 tbsp (20 g)

Sugar ½ cup (100 g)

Powdered yeast for sweets 1 tsp (5 g)

Whole milk 0.8 cup (200 g)

for garnish: Bananas 0.5 lb (215 g); Sugar ¾ cup (150 g); Mascarpone cheese ½ cup (100 g); Water ¼ cup (50 g)

Preparation

How to prepare Oatmeal Pancakes

To prepare the oatmeal pancakes, start by whisking the egg with the sugar using an electric mixer 1. Once you have a frothy mixture, slowly pour in the milk 2 and continue whisking until fully incorporated 3.

Mix the all-purpose flour with the baking powder 4 and sift it into the mixture using a sieve 5, then add the oat flour and continue to mix the batter 6.

Finally, add the rolled oats 7. The batter is ready to be cooked 8. Heat the pan and lightly grease it with a bit of butter 9.

When the pan is hot, pour one or two tablespoons of batter and shape it into a pancake 10. Cook for 3-4 minutes and then gently flip them 11 and cook for another 2-3 minutes until golden brown 12.

Set the pancakes aside 13 and prepare the caramel. Pour the sugar into a saucepan with a thick bottom 14 and add about 1.7 oz of water 15.

Bring to a boil over low heat 16 until it turns amber. In the meantime, peel the bananas 17 and slice them into rounds about 0.4 inches thick 18.

Place the pancakes on a plate and garnish with mascarpone 19. When the caramel has colored 20, turn off the heat and dip the bananas 21.

Ensure they are well coated with caramel 22, then place them on the pancakes 23. Your oatmeal pancakes are ready to be enjoyed 24.

Storage

It is recommended to consume the oatmeal pancakes immediately, or store them in the refrigerator for a maximum of one day without the caramelized banana topping. Freezing is not recommended. The batter can be stored in the refrigerator covered with plastic wrap for up to 12 hours.

Tip

The addition of all-purpose flour helps the pancakes hold their shape during cooking, but you can also try using whole wheat or spelt flour by adjusting the quantities to achieve the right batter consistency.

You can also accompany the pancakes with maple syrup or honey and nuts.

For the translation of some texts, artificial intelligence tools may have been used.