Make these auto pancakes for a hearty breakfast

Holidays are a good reason to celebrate with a special breakfast. Whether you’re observing a mid-week mental health day, on a typical non-obligatory Saturday, you’ll need to put a “break” in your “breakfast” with a tall stack of pancakes.

But it’s not just pancakes. Traditional all-purpose flour pancakes are fine, but they lack substance. You deserve a pancake that can withstand a hearty switch-up, a puddle of syrup and a pile of juicy fruit. Make your breakfast better at the Oat Pancake Tower.

Oat pancakes bring out all the charm from oat flour. This rustic breakfast grain provides a great texture and has excellent binding capacity. The difference between chocolate chip cookies and oatmeal chocolate chip cookies. Both are good, but if you like texture, bulkiness, and rustic chewyness, oatmeal cookies win every time.With a pleasant hump-like texture of oats It is a unique hydration that pancakes have. Maybe you’re used to buttermilk and yogurt being the only moisture maker in pancake mixes, but the oat split does something different. When you make a bowl of oatmeal, the same absorption occurs in the pancake mix, just as the oatmeal swells and becomes gelatinous. The excess water softens the oatmeal, but instead of becoming gloppy like oatmeal, starch binds well with other pancake ingredients. This makes oats a gluten-free pancake flower that is far more effective than almonds and coconut flowers. Both easily fall apart and are almost impossible to turn over in a frying pan.

I don’t follow any kind of gluten-free diet, but I always prefer these pancakes to the kind of flour.I created this recipe because I had to use up the oats left in the canister...I thought about making Oat milkBut it was wheat flour because I decided it was something I didn’t want to mess with. Make wheat flour It’s too easy and doesn’t have to be completely ground for this recipe. In fact, I like to pulse old-fashioned oats until most of them are finely powdered, but I can still see some large particles (about the size of uncooked quinoa) mixed in. .. Irregular crushing would add that naive charm I’m always looking for oat products.

When the oats are ready, proceed with the recipe as you would any other pancake batter. There is one important difference that needs to be observed. It’s a soak. When the wet and dry ingredients come together, the batter becomes slightly thinner. Cover the bowl and let the batter sit for 15 minutes. This is because when the oats absorb water from the batter, the starch begins to gelatinize, and most importantly, it begins to bind to other ingredients. Do not skip this wait time. Cut fruits, make fried eggs, play with cats, or leave it to oat flour. Stir after 15 minutes and You will see what I mean. Thick and luxurious dough greets you on the other side and is ready for a hot frying pan.

Allie’s Oat Pancakes (Yield: 8-10 Pancakes)

material:

• 2 cups Wheat flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons sugar
• ¼ cup plain Greek yogurt
• ¾ cup almond milk
• 2 eggs
• Butter in a pan

Place the dried ingredients in a medium bowl. Whisk the moist material in a measuring cup with a whisk.

Pour the damp material into a dry mixture and whisk until mixed. You don’t have to worry about gluten, so you can whisk with a whisk until all the oats are completely mixed.

Cover the bowl and leave the mixture for 15 minutes to hydrate the flour. When the waiting time is over, stir the dough a little.

Lightly spread butter on a frying pan and add 1/4 cup butter over medium heat. Cook until the foam pops out at the edges and dries, creating a foam in the middle, but it does not dry completely. Turn it over and cook for another minute, or until the center bounces when lightly pressed with a spatula. Enjoy all your favorite pancake supplies.

If you don’t finish everything, it will freeze good. Place the pancakes separately, lay flat on a parchment-lined top plate, and place in the freezer. After 30-40 minutes when it hardens, remove it from the parchment and place it in Tupperware or a storage bag for up to 2 months.