Combine with peanut butter, maple syrup, cinnamon, and Rumble Vanilla Maple. Your dough should be thick and sticky enough to shape into balls. Grind up your rolled oats in a food processor or immersion blender, until they make a rough flour. Optional: 1-2 tablespoons of ground rolled oats or cinnamon for dusting.1/2 cup Rumble Vanilla Maple (about a third of a carton).1/3 cup peanut butter or other nut butter.1.5 cups of rolled oats, ground into a rough flour (or ready-made oat flour or almond flour).The real challenge? Making them last that long! With only five ingredients and no baking required, this nutrient-dense snack comes together in minutes. Store your ready-to-eat bites in the fridge for up to a week, or in the freezer for up to three months for easy snacking. Or, you can put the pancakes in aluminum foil or freezer bag, with a sheet of wax paper between each one, in the freezer and store for 1 month.These gluten-free, no-bake protein bites couldn't be easier to make, and they taste just like cinnamon spice cookie dough! You'll love the subtly-sweet taste (thanks to Rumble Vanilla Maple) and the protein, fibre, and healthy fats packed into each ball. You can store any leftover pancakes in the fridge for up to 2 days. How To Store No-Fuss Flourless Oat Pancakes If you already have oat flour, you can use that as well.Use rolled OR quick oats, but not steel cut.Paired with the salt, it really gives these pancakes an amazing flavor. The vanilla extract in this recipe is optional, but I strongly recommend it.If you don’t eat eggs (or ran out!), substitute them with chia egg, flax egg, or even more banana! Be sure to check out my 7 Best Egg Substitutes for Baking !.Any pureed fruit will do, such as applesauce or pumpkin puree. You don’t need bananas to make this recipe.Gemma’s Pro Chef Tips to No-Fuss Flourless Oat Pancakes Serve straight from the pan with fruit, syrup, and a little Irish butter on top!.Cook about 1/2 a cup of batter at a time for 3- 4minutes each side.Heat a large skillet or nonstick pan over medium/low heat.Add the dry ingredients to the wet and mix to combine.Mash the bananas until fine in a separate bowl and whisk in eggs and vanilla.Whisk the dry ingredients until combined in a medium bowl.Using a food processer, immersion blender, or Nutri Bullet, process the oats until they are finely ground.“No Fuss” is in the name of this recipe for a reason! Here’s how you can make these healthy oatmeal pancakes (and don’t forget to get the full recipe with measurements, down below). How To Make No-Fuss Flourless Oat Pancakes A food processor or immersion blender to process the oats into oat flour.Aside from an open flame (or regular stovetop), you’ll just need: Honestly, these pancakes are so simple you could cook them over a campfire. If you already have oat flour, feel free to use that instead! What You Need To Make No-Fuss Flourless Oat Pancakes You’ll also want to make sure that the rolled oats (sometimes called “old-fashioned” oats) or instant oats you use are dry, as you will be making them into oat flour. Steel-cut, however, doesn’t readily absorb liquid and takes a lot longer to cook. Rolled and instant oats are more than happy to absorb liquid, which is why these healthy pancakes have such a beautiful texture. You can use either rolled or quick-cooking oats for these pancakes, but not steel-cut. Leave the stress out of your breakfast for good. There are also other perks, besides being a “healthy” version of everyone’s Sunday morning favorite: you can get all the dry ingredients ready the night before, and then they freeze really well so you can have pancakes anytime you want. Which hopefully means you already have them on hand! These oat pancakes are basically just oats, bananas, and eggs. But, did you know it’s also possible to make mind-blowingly delicious oat pancakes, even if you’re running low on flour? These healthy, Flourless Oat Pancakes are a favorite in my house, and once you try them, you’ll see why - you make never go back to traditional flour pancakes!ĭon’t be thrown off by these being “healthy pancakes.” My oat pancakes are anything but bland thanks to vanilla and a pinch of salt - and the oat flour gets absorbed by banana and eggs, giving you a perfectly moist pancake you can make every weekend or stockpile in your freezer to have whenever you want.
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