Oatmeal pancakes
8 servings
60 minutes
Oatmeal pancakes are a delicate and nutritious treat that comes from American cuisine, where oatmeal holds a special place in the diet. They are light and airy in texture due to whipped eggs and the combination of oat flour with water. Their taste is mild, slightly sweet, with subtle grainy notes. These pancakes are versatile: they can be part of a sweet breakfast with jam and sour cream or the base for a hearty dish with mushrooms and mayonnaise. Their simplicity makes them an ideal choice for those wanting to try a new, healthy version of classic pancakes.
1
Beat the eggs with water, gradually adding oat flour. Add salt, sugar, and baking soda to the prepared dough.
- Chicken egg: 2 pieces
- Water: 500 ml
- Oat flour: 450 g
- Salt: pinch
- Sugar: 1.5 tablespoon
- Baking soda: 0.5 teaspoon
2
Fry the pancakes on both sides in a preheated skillet with vegetable oil. I cook on high heat, so it goes faster.
3
It can be served with sweet toppings (jam with sour cream) or savory ones (mushrooms with sour cream, eggs with mayonnaise).
