Oatmeal pancake cake

2 servings

30 minutes

Oatmeal pancake cake is a delicate and nutritious dish inspired by American pancake traditions but made with healthier ingredients. The recipe is based on oatmeal flour, bran, and flakes that give the cake a pleasant texture and rich flavor. Yogurt adds a light tanginess, while ricotta with sugar and cinnamon provides subtle sweetness and creaminess. This cake is perfect for breakfast or a light dessert, pairing well with fruits, honey, or nuts. It is easy to prepare, and each layer of pancakes soaked in filling makes it airy and exquisite. This recipe strikes a wonderful balance between health and enjoyment, and its soft aroma will surely create a cozy atmosphere during breakfast or tea time.

Energy value per serving

• Calories: 445.8
• Proteins: 20.9g
• Fats: 15.2g
• Carbohydrates: 56g

Ingredients

• Oat flour: 10 tbsp
• Oat bran: 2 tbsp
• Oat flakes: 1 tbsp
• Chicken egg: 3 pc
• Baking powder: 0.5 tsp
• Drinking yoghurt: 100 ml
• Water: 300 ml
• Sugar: 2 tbsp

Cooking steps

1. First, mix all the dry ingredients.

   Required ingredients:

   • Oat flour: 10 tablespoons
   • Oat bran: 2 tablespoons
   • Oat flakes: 1 tablespoon
   • Baking powder: 0.5 teaspoon
   • Sugar: 2 tablespoons

2. Add yogurt, water, and eggs.

   Required ingredients:

   • Drinking yoghurt: 100 ml
   • Water: 300 ml
   • Chicken egg: 3 pieces

3. Mix. I use a blender with a whisk for this to avoid lumps. Make sure the dough is neither too thick nor too runny. If it's thick, add water; if it's runny, add flour.

   Required ingredients:

   • Water: 300 ml
   • Oat flour: 10 tablespoons

4. Fry in a pan like regular pancakes.

5. Spread any filling on the ready pancakes. I had a filling made of ricotta cheese with sugar and cinnamon.

   Required ingredients:

   • Sugar: 2 tablespoons