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Oatmeal Pancakes

Name: Oatmeal Pancakes
Prep time: 240 s
Cook time: 300 s
Total time: 660 s
Yield: 4
Ingredients: 1/2 cup Beverages almond milk unsweetened shelf stable; 125 grams Nestle sweet and tasty yogurt; 1 gram Egg whole raw fresh; 2 tablespoons Syrups maple; 1 tablespoon Oil avocado; 1 teaspoon Vanilla extract; 2 cups Oats; 2 teaspoons Leavening agents baking powder double-acting straight phosphate; 1/2 teaspoon Spices cinnamon ground; 1/2 teaspoon Salt table

11'

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Peanuts

Fish

Crustaceans

Breakfast

Cooking with kids

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Beverages, almond milk, unsweetened, shelf stable

1/2 cup Beverages, almond milk, unsweetened, shelf stable

Nestle sweet and tasty yogurt

125 grams Nestle sweet and tasty yogurt

Egg, whole, raw, fresh

1 gram Egg, whole, raw, fresh

Syrups, maple

2 tablespoons Syrups, maple

Oil, avocado

1 tablespoon Oil, avocado

Vanilla extract

1 teaspoon Vanilla extract

Oats

2 cups Oats

Leavening agents, baking powder, double-acting, straight phosphate

2 teaspoons Leavening agents, baking powder, double-acting, straight phosphate

Spices, cinnamon, ground

1/2 teaspoon Spices, cinnamon, ground

Salt, table

1/2 teaspoon Salt, table

Oatmeal Pancakes

Nutri value

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Instructions

4 Steps

11'

Total

Preparation

Cooking

Waiting

Step by step

1 of 4

Step 1

In a blender, place the almond milk, yogurt, egg, maple syrup, avocado oil, vanilla, oats, baking powder, cinnamon, and salt and blend until smooth. Pour the mixture into a large bowl and stir to ensure that the batter is evenly combined.

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2 of 4

Step 2

Heat a nonstick skillet over medium-low heat and brush lightly with oil. Use a ⅓-cup measuring cup to pour the batter into the pan. Cook the pancakes for 1 to 2 minutes per side, or until puffed and golden brown, reducing the heat as needed and working in batches as necessary

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3 of 4

Step 3

. The remaining batter will thicken between batches. If it becomes too thick, thin it with 1 to 2 more tablespoons almond milk as needed.

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