These oat pancakes are thick, soft and fluffy. Perfect drizzled with maple syrup
and topped with candied pecans and sliced banana for the perfect weekend breakfast.
Welcome to recipes by carina where I share with you how to make classic
and simply delicious recipes, make sure to follow my page or subscribe for a new recipe each week.
We’re going to start by adding the oats to a medium sized mixing bowl.
You can use old fashioned oats, rolled oats or quick oats here,
it all depends how much texture you would like to your pancakes.
Add half a cup or 50g to the mixing bowl. If you would like the full recipe it will be on
my website as well as the full measurements listed in the description box below.
This is the secret to fluffy oatmeal pancakes, add the wet ingredients to
the oats first to hydrate them before adding the rest of the dry ingredients.
Pour in 1 cup or 250ml of milk, you can use a milk alternative here if you would prefer.
To the oats and milk we want to crack in 1 medium sized egg and add the butter.
Melt your butter in the microwave or in a small saucepan over low heat and pour into the
bowl. Alternative you can use oil here if you would like to make these pancakes dairy free.
Use a whisk to combine the ingredients together well. All the wet ingredients
are going to start to hydrate and soften the oats.
You can even do this step ahead of time if you would like but it’s not necessary.
These pancakes are super soft and fluffy, but the best thing about them
is they’re filling too. Oats are filled with fibre and if you pair the pancakes
with the candied pecans and banana it’ll keep you full for most of the day.
To the wet ingredients we can start to add the dry ingredients. We’ll need 1 cup
or 125g of standard all purpose flour. If you would like to make these a little more
nutritious you can swap the white flour out for wholemeal flour or oat flour.
Add the flour to the bowl followed by 2 tsp of baking powder to make the pancakes light fluffy.
Lastly we’ll need a few Tbsp of sugar to sweeten
up the pancakes along with 1/2 tsp of cinnamon and a pinch of salt.
The cinnamon adds a delicious warmth that pairs so well with the oats but alternatively you can use
mixed spice or any other type of spice blend. Add it to the bowl along with the sugar and salt.
This recipe makes about 8 decent sized pancakes so it’ll feed about 4 people
with two each. The recipe is so easy to double or even triple if you are feeding more though.
Let me know in the comments below what your favourite type of pancakes are!
I have so many different recipes now, fluffy pancakes,
buttermilk, soufflé’ but mine favourite would probably be lemon ricotta pancakes.
They’re so tender and decadent, I would definitely recommend giving them a go if you haven’t already.
Use a wooden spoon to fold your pancake batter together just until you no longer see
any dry flour. Be careful not to over mix here as we don’t want dry rubbery tough pancakes!
Heat a frypan over medium low heat. I like to use cast iron as it creates the most
even heat for cooking pancakes but any frypan will work well.
When it’s hot add about 1/2 tsp of butter and 1/3 cup of pancake batter.
Let the pancake batter spread out on it own and cook for about 3-4 minutes
or until bubbles start to appear and pop in the center. Make sure to check a few times
and adjust the heat if the pancake is getting a little too much colour.
Flip the pancake over and cook on the other side for 2-3 minutes. Repeat with the remaining batter.
If you did want to make the candied pecans for this recipe
take your pan and add 1 Tbsp of butter, 1/4 cup of pecans and 2 Tbsp of brown sugar.
Cook over medium heat for about 4-5 minute or until the pecans have turned golden and toasty
and the sauce has thickened and become sticky. Let it cool for a few minute before serving.
Serve the pancakes stacked high with the candied pecans, a sliced banana and drizzled with a good
quality maple syrup. This is the ultimate sunday morning breakfast, I hope you give
it a try this weekend. Thank you so much for watching and I will see you in my next video.