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.
1
First, mix all the dry ingredients.
- Oat flour: 10 tablespoons
- Oat bran: 2 tablespoons
- Rolled oats: 1 tablespoon
- Baking powder (raising agent): 0.5 teaspoon
- Sugar: 2 tablespoons
2
Add yogurt, water, and eggs.
- 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.
- 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.
- Sugar: 2 tablespoons
