Oatmeal pancakes with milk

Characteristics of an ideal pancake

What the ideal pancake that we are already accustomed to should look like.

The perfect pancake is a favorite pastry for the whole family, especially children. You can wrap a huge number of fillings in it or eat it just like that with sour cream. In any form, it should be tasty, moderately sweet and airy, like lace. This pancake does not have a dry structure; it is often generously greased with butter, which gives it a sweetish creamy taste.

Almost every family has its own recipe for the perfect pancakes. Some say that the secret lies in the frying pan, some add their own special ingredient, some refer to professionalism. In our opinion, there are several indicators of an ideal pancake by which it can be assessed:

• moderately sweet taste;
• airy, flexible and non-dry structure;
• it can be easily turned over in a frying pan and should not burn;
• the edges should be rounded and smooth;
• color – ruddy, bright orange.

Benefits of oatmeal

There are two types of oatmeal - classic finely ground and oatmeal, made from dried and then crushed oat grains. Oatmeal is usually used to make jelly and porridge, while classic flour is used in baked goods. However, it is not forbidden to use rough oatmeal for cookies and pancakes, after soaking it overnight in milk or kefir. You can make your own oatmeal by grinding rolled oats in a coffee grinder.

Unlike wheat flour, oatmeal contains less starch, but more proteins and fats, as well as essential amino acids, vitamins A, B, E, phosphorus and calcium mineral salts and a set of useful microelements. Oat products regulate lipid metabolism, are useful for stomach diseases, and promote the restoration of bone tissue after injury. Since oatmeal contains complex carbohydrates, eating them for breakfast in any form helps you feel full and gain strength for the entire first half of the day.

Despite the benefits of oats, you should not get carried away with oatmeal products . Its calorie content is 369 kcal per 100 g, which means that systematic consumption of cookies and pancakes can lead to problems with your figure. In addition, oats are contraindicated for people with gluten intolerance; in this case, you will have to give up oat pancakes.

What should the ideal oat pancake look like, which we will strive for during the experiment?

The ideal oat pancake is most often orange-grayish in color, this effect is achieved by oatmeal or oatmeal ground into flour. It should easily turn over in a frying pan, be thin, moderately elastic, and should not break when folded.

We assume that the structure of the oatmeal pancake will be more rigid than that of a pancake made from wheat flour, but we will try to achieve the best result in this regard. The taste should also be slightly sweet, but this implies an oat flavor and a slightly dry texture, which we will also try to correct.

Tips and tricks

There are a few more tricks that will help you bake oat pancakes without much difficulty.

• In addition to Hercules, you can also add wheat flour to the dough. It should be about half as much as oatmeal.
• If you boil the dough with boiling water, then the pancakes from it will not stick to the pan and will turn over easily.
• The pancakes should be small (no more than 15 cm in diameter), otherwise they will tear in the middle when turned over.
• Pancake dough made from oatmeal should be thicker than from wheat flour.
• The classic method of kneading dough involves beating the whites separately with half the amount of sugar, grinding the yolks with the second half of the required sugar.
• When following a diet, it is better to replace milk with kefir or prepare oatmeal with water, and then knead the dough based on it.

Pancakes, even if made from oatmeal, are still quite a high-calorie dish, so they should be served in the first half of the day, ideally for breakfast or lunch.

You can serve fish, cottage cheese, boiled turkey or chicken with unsweetened oat pancakes. It is very good to serve pancakes with savory sauces. The simplest one, for example, consists of sour cream and herbs, washed and finely chopped parsley, and dill.

Among sweet fillings, fruits and berries pureed with sugar or honey are ideal. Good yoghurts, condensed milk, sweet sauces with different flavors.

Why is it worth cooking oatmeal?

a. How much healthier are oat pancakes than regular pancakes? What are the benefits?

Oatmeal makes baked goods more crumbly. It is characterized by reduced starch content and increased fat content. Flour contains amino acids, vitamins B, E, A, enzymes, choline, tyrosine, essential oil, copper, sugar, a set of microelements, including silicon, mineral salts - phosphorus, calcium, dietary fiber (fiber and beta-glucan) .

Oatmeal pancakes are good because they can be used with various fillings and served as an appetizer for the holiday table. They have a very pronounced structure. These oatmeal pancakes can be filled with different fillings or served with sour cream, jam, and honey.

Tip: Oatmeal can be obtained using a blender by simply grinding oatmeal. It, unlike some other types of cereal flour (buckwheat, corn), is well used without being combined with wheat flour.

Oat flour can replace wheat flour, but it is worth paying attention to the fact that it contains a low amount of gluten. To achieve the required dough structure, you can experiment with eggs (use more whites or yolks), and also add a small amount of butter to the rest of the ingredients, which will relieve the oatmeal pancake from excessive dryness and hardness.

If we consider pancakes made on the basis of ground whole grain flakes (and not ready-made oat flour, which can also be from the central part of the grain), then the benefits are obvious, because premium wheat flour is made from the core of grains, where essentially only calories and gluten, vitamins, are present and there are practically no microelements there. In the whole oat grain, from which we will make our pancakes, in the process of modern cereal production, the main useful components are preserved in sufficient quantities.

b. Benefits of dietary fiber in oats

One type of soluble fiber that is retained when oatmeal is ground is β-glucan. This is a dietary fiber found in oats but not found in wheat. The EU Commission has confirmed the healing properties of beta-glucan on the human body. β-glucan helps lower cholesterol and stabilize blood sugar levels. This is one of the effective ways to reduce the risk of cardiovascular diseases. This statement made it possible to recognize oats as a therapeutic food.

c. Calorie content of oat pancakes

It is believed that oat pancakes are lower in calories than those made with wheat flour. Let's compare.

There are 167 kcal per 100g of oatmeal baked goods if the oatmeal pancake recipe uses only oatmeal, excluding wheat. As for pancakes made from wheat flour, the calorie content per 100g of baked goods is 227 kcal. The difference is significant.

If you want to preserve the taste and elasticity of a pancake made from wheat flour, then a certain amount of it can be left and some can be replaced with oatmeal or flakes. This aspect will be tested in the experiment.

d. Glycemic index of oat pancakes and its benefits

The glycemic index shows how quickly the carbohydrates contained in a food product are absorbed in the body and increase blood sugar levels. The scale consists of 100 units, where 0 is the minimum (foods that do not contain carbohydrates), 100 is the maximum. Foods with a high glycemic index quickly release their energy to the body, while foods with a low glycemic index contain fiber and are absorbed slowly.

Source: Glycemic Index

Constant consumption of foods with a high glycemic index negatively affects overall blood sugar levels and disrupts metabolic processes in the body. A constant feeling of hunger appears and the formation of fat deposits in problem areas is activated.

The glycemic index of regular pancakes averages from 50 to 70 units - this is very high. From this indicator it is clear that this product will quickly release energy to the body and blood sugar levels will increase.

Pancakes made from buckwheat flour have approximately the same glycemic index – about 50 units.

As for the glycemic index of oat pancakes, it can be expected that it will be lower than that of pancakes made from other types of flour due to the ability of oats to lower blood sugar levels.

How to cook pancakes with semolina and oatmeal?

Pour semolina and oatmeal into a deep container. Pour in kefir and stir. Leave to swell for 2-2.5 hours.

swelling of semolina and oatmeal

When semolina and oatmeal have absorbed almost all the kefir, add eggs, sugar, salt and soda. Pour in the vegetable oil and mix thoroughly until the mass is homogeneous.

making pancake batter without flour

Place the dough on a heated frying pan with vegetable oil and level it with a spoon. Fry the pancakes on both sides.

Place the finished semolina and oatmeal pancakes on a flat plate and decorate, serve with freshly brewed tea.

ready-made semolina pancakes

And Prepared.ru wishes you and your children bon appetit!

How much wheat flour can be replaced with oat flour when making oat pancakes?

The essence of the experiment with replacing wheat flour in the recipe for oat pancakes is that we will gradually reduce the amount of wheat flour, replacing it with oat flour obtained by grinding oatmeal. First we will use the same amount of oat and wheat flour in the recipe, in the second stage 1/3 part wheat and 2/3 oat flour, and then we will use only oat flour.

The standard recipe for oat pancakes from which we will build consists of the following ingredients:

• 1 tbsp. wheat flour
• 1 tbsp. instant oat flakes "1928" Myllyn Paras
• 2 eggs
• 2 tbsp. l. Sahara
• ½ tsp. salt
• 2 tbsp. milk
• 2 tbsp. sunflower oil
• 1 tsp baking powder

Tip: to avoid eating excess sugar, you can replace it in pancake recipes with a sweetener at the rate of 1 tsp. = 1 tablet of sweetener, with the same amount of honey or maple syrup. It is better to eat fresh fruits and berries as additives to pancakes.

1) Use ½ part wheat flour and ½ part oatmeal in oat pancake recipe.

Having prepared the ingredients, we begin the process of preparing oat pancakes. The first thing to do is grind the oatmeal into fine flour. We do this using a blender, you can also use a coffee grinder, then the grind will be even smaller.

First, combine all the dry ingredients and mix thoroughly. After this, add eggs and milk to the dry mixture and bring to a homogeneous structure using a mixer. Then you need to let the dough rest and leave it for 30 minutes. During this time, the oatmeal will swell, become more sticky and bind to the rest of the ingredients. After 30 minutes, add vegetable oil to the dough so that the pancakes can be easily turned over and avoid an excessively dry core, and mix. Now the dough is ready for frying.

We heat a frying pan, in our case it’s a pancake maker, grease it with vegetable oil, pour the dough in a thin layer and fry until done. Pancakes, consisting of ½ part wheat and ½ oat flour, are practically no different from the classic ones. It was easy to turn them over when frying, and the color turned out golden brown. The taste is moderately sweet, but a little dry. The structure is quite dense, there is no airiness, the elastic properties are still preserved. In this case, wet filling or butter can correct the situation.

2) Using 1/3 part wheat flour and 2/3 part oatmeal in the recipe

We go through the same process that we described above, only we replace 2/3 cup of wheat flour with oatmeal. This way we get ½ cup of wheat flour and 1 plus another ½ cup of oatmeal, which we grind in a blender.

Mix the ingredients according to the previous scheme, leave the dough for 30 minutes. Then mix thoroughly and add sunflower oil.

The dough should have the consistency shown in the image. Mix the oil with the dough and prepare a frying pan or pancake maker for frying.

It can be seen that these oatmeal pancakes differ in structure from the previous ones, they are denser and have a rough consistency. The taste is practically no different from the previous ones, but due to the increase in thickness and looseness, the pancake has become less elastic and can tear if folded carelessly.

3) Oat pancakes without using wheat flour

We have reached the most interesting point in our experiment, wheat flour is completely replaced by oatmeal. We carry out all the already known steps prescribed in the first subparagraph, let the dough rest for about 30 minutes, and then add sunflower oil.

The dough turns out to be a dense, heavy consistency. Before frying, be sure to stir it thoroughly to lift the swollen oat flakes from the bottom of the plate. We prepare our frying device and pour a thin layer of dough onto the heated surface.

Despite the fact that the pancakes consist entirely of oatmeal, it was not difficult to turn them over, but this must be done carefully so as not to damage the baked goods. These oatmeal pancakes have a dense structure and low elasticity. As for the taste, there is an additional oat flavor. There's nothing wrong with that, many people even like it, it all depends on preferences. The dryness is still present.

4) Conclusions on the use of wheat flour in the preparation of oatmeal pancakes

The photo shows how the thickness of the pancake changes depending on the reduction in the amount of wheat flour in the recipe. The inside of the baked goods is grayish in color, this effect was expected, so we consider this as the norm. The structure itself also differs; you can see how the number of holes in the pancake decreases, reducing its airy structure. In the last sample, the oat taste is clearly felt, if it doesn’t bother you, then this oatmeal pancake may well be an excellent addition to your healthy breakfast.

Sample 2, using 1/3 of wheat flour, also has a chance to exist, since not everyone likes the coarse structure of baked goods and the specific taste. You can maximize the benefits of your breakfast this way, but pancakes made entirely from oatmeal still fit more into the healthy category.

Diet oatmeal pancakes with mineral water

The last recipe is a gift to everyone who is losing weight. The resulting flatbreads contain a minimum of calories and a maximum usefulness indicator.

Ingredients

• Mineral soda – 600 ml;
• Oat flour – 200 g;
• 1 egg (can be replaced with 2 whites);
• Salt - a pinch;
• Sunflower or olive oil – 2 tbsp.

Can rolled oats replace oat flour in baking pancakes?

We decided not to stop there and baked pancakes using whole oatmeal without chopping it. Are oatmeal pancakes made from cereal? Yes, they do.

Following the same recipe, we made pancakes using whole oatmeal. We got an oatmeal pancake with a rough structure, and you can also taste the flake particles. We still recommend using ground oatmeal to make oat pancakes. Flour gives better interaction between ingredients and a more delicate baked texture.

How to cook pancakes with semolina and oatmeal?

Pour semolina and oatmeal into a deep container. Pour in kefir and stir. Leave to swell for 2-2.5 hours.

swelling of semolina and oatmeal

When semolina and oatmeal have absorbed almost all the kefir, add eggs, sugar, salt and soda. Pour in the vegetable oil and mix thoroughly until the mass is homogeneous.

making pancake batter without flour

Place the dough on a heated frying pan with vegetable oil and level it with a spoon. Fry the pancakes on both sides.

frying pancakes

Place the finished semolina and oatmeal pancakes on a flat plate and decorate, serve with freshly brewed tea.

ready-made semolina pancakes

And he wishes you and your children bon appetit!

How to prepare a recipe for pancakes with semolina and oatmeal - a complete description of the preparation so that the dish turns out very tasty and original.

How to cook tender and fluffy pancakes that melt in your mouth? Let's make them with kefir, but without flour. To make pancakes without flour using kefir, we use semolina and oatmeal. The body will receive net benefits from such food.

Ingredients for semolina-oat pancakes

:

• 1 cup oatmeal
• 1 cup semolina
• 0.5 liters of kefir
• 3 eggs
• 2 tbsp. spoons of granulated sugar
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 3 tbsp. spoons of vegetable oil

Manno oat pancakes, recipe

To prepare semolina-oat pancakes with kefir, mix oatmeal and semolina in a bowl, pour kefir over the mixture, leave for 2 hours so that the oatmeal and semolina swell.

Add eggs, sugar, salt and soda to a bowl and mix everything. Vegetable oil can also be poured directly into the semolina-oat mixture, then you will not need to add oil to the pan before baking each pancake.

If someone likes their pancakes more oily, add oil directly to the frying pan.

Fry semolina-oat pancakes on both sides until crispy brown. The pancakes turn out quite thick. Pancakes made with kefir from semolina and oatmeal are baked fluffy, beautiful, filling, especially with sour cream!

Here is another interesting recipe for not simple pancakes, but made from dough with bananas.

How to improve the quality of taste and structure of oatmeal pancakes: practical tips

• By using finely ground oatmeal, you retain the benefits of the fiber and ensure the oatmeal works better with the rest of the ingredients.
• Add 50 g of melted butter to the recipe, this will make the oatmeal more juicy and tasty.

• You can also add vanillin, cinnamon or nutmeg for a pleasant aroma.
• To keep the treat low-calorie, use low-calorie milk, kefir or mineral water, whatever your preference. If you decide to use water, consider whether you're willing to sacrifice flavor.
• Sugar in the recipe can be replaced with sugar substitute, honey, syrup, or simply add a banana, which will not only improve the taste, but also add an additional binding element to the dough.
• To achieve a more airy consistency, you can not use whole eggs, but only the whites, which must first be whipped into a fluffy foam.

Oatmeal and semolina pancakes with kefir: a simple, quick recipe

Ingredients

• Oatmeal “Hercules” - 1 tbsp. + —
• — 100 g + —
• — 500 ml + —
• Kefir – 350 ml + –
• - 4 things. + —
• - 0.5 tbsp. + —
• — 1 pinch + —
• - 2 tbsp. l. + —
• — 100 ml + —
• — 50 g + —
• Candied fruits – 30 g + –

How to quickly cook pancakes from oatmeal and semolina with kefir

Oatmeal pancakes will be an excellent alternative to a delicious breakfast or lunch, and on holidays they will be a signature dish on your table. In this recipe you need to cook semolina porridge to prepare the dough, and this can be done in advance.

If all the ingredients are prepared before cooking, baking pancakes will take less than half an hour.

1. First of all, cook semolina porridge in milk and cool completely.
2. Grind oatmeal in a blender or coffee grinder.
3. Beat sugar, salt and eggs with a whisk until foam forms. Pour oatmeal into the resulting mass and stir well.
4. Then add kefir to the dough and stir until smooth. Now add the cooked semolina porridge to the dough. If the dough is thick, add a little warm water and stir.
5. Before baking the products, pour vegetable oil into the dough and stir.
6. Heat a frying pan for frying pancakes, pour a little batter and spread it over the bottom of the kitchen utensil.
7. Fry the pancake on one side for no more than a minute, then turn it over and cook it for another 5-10 minutes. Fry the remaining pancakes in the same way.
8. Fold each pancake into quarters and fan out onto a nice wide plate. Sprinkle pancakes with powdered sugar and candied fruits.

Serve semolina-oat pancakes with green herbal tea or warm milk.