SOFT OAT FLOUR PANCAKE WITH VANILLA AND HONEY
This Soft Oat Flour Pancake With Vanilla And Honey is a nutritious and indulgent breakfast option, combining the natural sweetness of honey with the delicate aroma of vanilla. This pancake is made with oat flour, which is naturally high in fibre and provides a light and fluffy texture that is gentle on the stomach. The addition of milk and egg ensures a tender and moist interior, while melted butter or oil adds richness without overwhelming the flavour. It is quick to prepare and also very delicious and healthy. This Soft Oat Flour Pancake With Vanilla And Honey is perfect for a single serving, making it ideal for a fresh breakfast whenever needed. Its soft texture and naturally sweet flavour make it an excellent choice for mid-morning meals, post-workout fuel or a healthy afternoon snack.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Pan-Fry, Post-Workout
OCCASION/HOLIDAY
Family Reunion, Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low Fat, Organic, Quick and Easy, Vegetarian, Whole30
DISH TYPE
Crepe
INGREDIENTS
- 50 grams | 1.76 ounces | 1/2 cup oat flour
- 1 gram | 0.04 ounces | 1/4 teaspoon baking powder
- 0.5 gram | 0.02 ounces | 1/8 teaspoon baking soda
- 0.36 gram | 0.01 ounces | pinch of salt
- 120 millilitres | 4.06 fluid ounces | 1/2 cup milk
- 1 large | 50 grams | 1 egg
- 10 millilitres | 0.34 fluid ounces | 2 teaspoons honey
- 2.5 millilitres | 0.08 fluid ounces | 1/2 teaspoon vanilla extract
- 10 grams | 0.35 ounces | 2 teaspoons melted butter or oil
FULL NUTRITIONAL INFORMATION
- Calories: 210 kilocalories
- Protein: 7 grams
- Carbohydrates: 27 grams
- Sugars: 10 grams
- Fibre: 3 grams
- Fat: 9 grams
- Saturated Fat: 3 grams
- Sodium: 120 milligrams
- Calcium: 80 milligrams
- Iron: 1.2 milligrams
- Potassium: 220 milligrams
PREPARATION
- Combine Dry Ingredients: In a small bowl, whisk together oat flour, baking powder, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In another bowl, combine milk, egg, honey, vanilla extract, and melted butter or oil until smooth.
- Fold Wet Into Dry: Gradually pour the wet mixture into the dry ingredients and gently fold with a spatula until the batter is smooth and lump-free. Avoid overmixing to maintain fluffiness.
- Heat Pan: Place a non-stick pan over medium heat and lightly grease with butter or oil.
- Cook Pancake: Pour the batter onto the pan to form a round pancake. Cook for 2 to 3 minutes or until bubbles appear on the surface, then carefully flip. Cook the other side for an additional 2 to 3 minutes until golden and cooked through.
- Serve: Transfer the pancake to a plate and allow it to cool slightly before serving. Drizzle extra honey if desired.
PREPARATION TIME
10 minutes
COOKING TIME
6 minutes
TIPS
Here are some helpful tips for the preparation of Soft Oat Flour Pancake With Vanilla And Honey:
- Consistent Batter: Ensure all ingredients are at room temperature for even mixing and a fluffier texture.
- Pan Heat: Maintain medium heat to prevent burning while ensuring the pancake cooks through.
- Spatula Care: Use a thin spatula for easy flipping without breaking the pancake.
- Rest Batter: Let the batter sit for 1 to 2 minutes before cooking to thicken slightly.
- Extra Flavour: Sprinkle cinnamon or nutmeg for added aroma.
VARIATIONS
- Vegan Option: Replace egg with flax egg and milk with plant-based milk.
- Fruit Addition: Fold in small pieces of banana, blueberries or strawberries.
- Nutty Twist: Add a teaspoon of chopped walnuts or almonds for crunch.
- Sweet Variation: Drizzle maple syrup instead of honey for extra sweetness.
- Gluten-Friendly: Use certified gluten-free oat flour if required.
PREPPING AND STORAGE
- Refrigerator Storage: Store cooked pancake in an airtight container in the refrigerator for up to 2 days.
- Freezing: Pancakes can be frozen for up to 1 month. Wrap individually in parchment paper and store in a freezer-safe container.
- Serving: Reheat in a pan or microwave for a few minutes before serving.
- Meal Preparation: Prepare batter in advance and refrigerate overnight for a quick breakfast.
