Oatmeal pancakes without flour with custard
1 serving
15 minutes
Oatmeal pancakes without flour with custard are a delicate and nutritious dish perfect for breakfast or a light dessert. The base is oatmeal soaked in kefir, making the pancakes soft and fragrant. They are made without flour, making them healthier and easier to digest. The custard made from milk, egg yolks, and cornstarch adds velvety sweetness and pleasant texture, creating a harmonious combination with the light oatmeal pancakes. The dish reflects European culinary traditions where the balance of taste and health is valued. It is suitable for those who watch their diet but do not want to deprive themselves of small gastronomic pleasures. This mini-cake can be decorated with fruits or nuts, making it even more refined and appetizing.
1
Pour kefir over the oatmeal and let it sit for 5-10 minutes.
- Quick-cooking oat flakes: 3 tablespoons
- Low-fat kefir (1%): 80 ml
2
We add an egg, baking powder, and sugar substitute to this mixture. (If you want unsweetened pancakes, add your favorite spices or herbs).
- Chicken egg: 1 piece
- Baking powder (raising agent): 0.5 teaspoon
- Sugar substitute: to taste
3
Mix everything and fry in a hot pan. Grease with oil only before the first batch. I get 5 small pancakes from this amount.
- Vegetable oil: to taste
4
For the cream: pour half of the milk and sweetener into a saucepan and start heating slowly.
- Milk: 1 glass
- Sugar substitute: to taste
5
Mix the milk leftovers, egg yolks, and starch, then gradually add heated milk. Stir well, pour into a pot, and heat on low until thickened. Do not boil; it's important to stir constantly.
- Milk: 1 glass
- Egg yolk: 3 pieces
- Cornstarch: 1.5 tablespoon
6
Assemble the mini cake by spreading cream on each pancake. Enjoy your meal!