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Healthy Berry

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September 30, 2017 By Gaspar Carreira 5 Comments

Oatmeal pancakes

This post is also available in: Español

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Breakfast oatmeal pancakes

I´m a really pancake lover, I eat pancakes 3 or 4 times a week, in fact as I write these lines I’m eating chcolate pancakes, for that reason this is my first recipe in my new blog.

This recipe was created by my girlfriend, from the recipe of my classic oatmeal pancakes, I adopted the recipe that she modified, since the pancakes with this new mixture maintain a better shape and are more fluffy.

The recipe is so easy, and you can modify it at your whim, add cacao powder in the mixture, matcha ot tumeric powder, the possibilities are endless.

Course american
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Author Gaspar Carreira

Ingredients

Dry Ingredients:

  • 1 cup rolled oats (Into a flour with the blender)
  • 1/2 cup rice flour (you can use brown or white rice flour)
  • 2 Tbsp cornstarch
  • 1/4 tsp salt
  • tsp baking powder
  • 1/3 cup muscovado or coconut sugar

Optional: 1/2 cup raw cacao powder, 2 tsp matcha, cinnamon or Curcuma powder, one scoop protein of your choice (unflavored is better or vanilla flavor), -1/2 cup choc chips or berries

Wet Ingredients:

  • 2/3 cup cup water or almond milk*
  • 2 bananas (ripe is better)
  • 2 egg replacement**
  • 1 tsp vanilla extract
  • 1 Tbsp melted coconut oil

*I prefer with milk because this way they are more creamy pancakes

**Orgran egg rempacer, flax eggs or chia eggs (2 tsp flax or chia meal with 2 Tbsp of water, let stand 15 minutes) or 2 Tbsp beat aquafaba (chickpea brine) all work the same way

Instructions

  1. Mix the dry ingredients and sit aside, except the "optional" ingredients
  2. Blend all the wet ingredients until smooth, add dry mixture and blend again. This is the moment to add the choc chips/berries and mix again, don´t blend.
  3. Cook in a non-stick pan or with a little coconut oil for a few minutes on each side, using low heat. You can finish the pancakes with your favorites toppings, for me the best are maple syrup or cocnut nectar with fresh berries and a spoonful of peanut butter. Other good toppings are coconut milk, chocolate sauce, raspberry coulis, and some nuts
  4. I hope you make you´r pancake stack and enjoy it!!!
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This post is also available in: Español

Filed Under: Breakfast Tagged With: oatmeal, pancakes, sweet

Reader Interactions

Comments

  1. Laura says

    March 22, 2018 at 2:11 am

    Hi, are the bananas really necessary? can I replace them with something else?

    Reply
    • Gaspar Carreira says

      March 24, 2018 at 4:42 pm

      You can use apples too, about 2 apples!

      Reply
  2. Cecilia says

    August 12, 2018 at 2:50 am

    5 stars
    Hi! All your recipes look amazing and I cant wait to try and make them! For the optional ingredients you listed, are they replacing anything or adding the rest of the ingredients?

    Reply
    • Gaspar Carreira says

      August 12, 2018 at 11:53 pm

      Thank you very much! The added ingredients do not replace those that are in the recipe, if you add cacao you may need to add 2 or 3 extra Tbsp of milk or water to get the desired consistency

      Reply
      • Cecilia says

        August 13, 2018 at 1:20 am

        5 stars
        Thanks! I appreciate the tip!

        Reply

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Welcome

I’m Gaspar, fond of cooking, food lover and photographer.
I am from Argentina and I live in Uruguay for ten years, I´m eighteen, and study architecture. I really love baking goods, my mom is a pastry chef and she taught me great secrets about baking, that I want to share with you.

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Crust
-2 cups buckwheat flour
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-1/3 cup cold water
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-1/4 cup liquid oil (sunflower or coconut)
-pinch of sea salt
Filling
-1k strawberries, fresh or frozen
-1/3 cup coconut sugar
-1/4 cup cornstarch
-2 Tbsp lemon juice

Preheat the oven to 180°C. In a large bowl mix the flour and the sugar with the oil and the egg, once integrated add the water little by little until you obtain a homogeneous mixture. Divide into 2, set aside one half, and stretch the other half to a thickness of 5mm, put it in a 20cm diameter mold, and cook for 10 minutes.
Filling
While cut the strawberries in quarters, mix them in a pot with the rest of the filling ingredients, and boil in a covered pot, mixing every few minutes, until the strawberries are soft, put on the crust, and cover with the remaining dough (stretch it to a thickness of 5mm as well). Make a small cross-shaped cut on the top, and bake for 12-15 minutes or until golden brown. 
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1/2 cup unsalted peanut butter 
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1/2 muscovado sugar
1/3 cup milk of your choice
1 cup buckwheat flour
150g dark chocolate
100g pecan nuts
In a large bowl, beat the first 5 ingredients until it is homogeneous. Add the buckwheat flour, and mix. Chop the chocolate and nuts and integrate them into the mixture. Put in a 20x30cm lined mold and bake in an oven heated to 180°C for 15-17 minutes. Let cool and enjoy 🤪
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Ingredients
-1 1/2 cups shredded coconut
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-2 eggs
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Ganache
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-1 Tbsp butter or coconut oil
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