Prepare oatmeal pancakes for the week

Oat pancakes that are easy to make, healthy, nutritious, filling, and delicious are a great part of breakfast.

Made from scratch with whole grains and healthy fats, these delicious fluffy treats can even be kept in the refrigerator, so you can prepare them on a night such as Sunday for the whole week.

As we approach a challenging season that means better weather, we know that many of us look forward to returning to a healthier lifestyle and routine… the point here is that drowning ourselves in a bowl of tasteless oatmeal or green juice + orange juice + oats + milk, etc., etc., is very, very boring.

Eating well and staying fit does not have to be boring… from our point of view, making the most of culinary recipes such as oat pancakes, which are readily available and can become a permanent treat, should be part of our lives—not only for healthy breakfasts or snacks, but also to increase the chances of achieving results in our body composition.

How do you make healthy oat pancakes?

Let’s start with the basic ingredients (which you probably already have in your pantry): instant oats (2% or skimmed) and milk!…

First, soak the oats in the milk for about 5–10 minutes in a large glass bowl; this will soften the oats and allow them to absorb some of the liquid (and thicken the batter). Meanwhile, sift (or whisk) the dry ingredients (whichever you choose: nuts, fruit, vegetables, cocoa, seeds, etc.) to make your oat pancakes.

Add the dry ingredients to the oat mixture; whisk the dry and wet ingredients together in the same glass bowl, and finally add the wet ingredients: eggs, oil (such as MCT coconut oil), and vanilla extract (or whichever ingredients you prefer). Whisk these wet ingredients into the bowl so that the batter for your oat pancakes is ready to cook.

Use a 1/4-cup measure to pour the batter into a greased, hot pan; after just 2–3 minutes per side, your oat pancakes will be puffed, fluffy, and golden, ready to serve with breakfast or to wrap and place in the refrigerator for the week.

Finally, top them with a little butter and a drizzle of maple syrup or another zero-calorie syrup, and add some nuts or fruit on the side or on top. Berries, bananas, carrots, pumpkins, walnuts, almonds, or any other healthy treat you have prepared can serve as an elixir for your senses while you wake up with your morning coffee or a creamy Greek yogurt.

• If you prefer vegan oat pancakes, replace regular milk with a non-dairy milk alternative (such as almond milk).
• Wondering how to make them without eggs? Try using flax eggs!
• Do you love banana oat pancakes? Top them with sliced banana, or add a ripe mashed banana to the batter instead of oil.
• Do you have some whey protein to use? You can add whey protein or combine it with casein, replacing the regular milk with an equal amount mixed with water.

Cook your oat pancakes as directed, let them cool completely, and then wrap them tightly in plastic wrap.

 

They will keep in the refrigerator for at least 5 days, or in the freezer for at least 1–2 months; you can thaw or reheat them once (or more) in the microwave as you enjoy them.