Fasting oatmeal pancakes
Fasting oatmeal pancakes are very easy to make, even a beginner cook can handle them. A healthy breakfast during fasting will delight all family members, especially if you serve a stack of pancakes generously drizzled with honey or decorated with fruits.
Information
Ingredients
- Oat flakes100 g
- Raisins50 g
- Banana1 piece
- Vegetable oil1 tablespoon
- Dough conditioner0.5 teaspoon
- Wheat flour3 tablespoon
- Salt1 pinch
Directions
Pour boiling water (200 ml) over oat flakes and let them steep for 15-20 minutes. If you want to make pancakes for breakfast, you can leave the oat flakes in the water overnight.
During this time, soak the rinsed raisins in hot water and also let them sit for 15-20 minutes.
Prepare the remaining ingredients – mix the flour with baking powder and a pinch of salt. The recipe doesn't include sugar – the banana and raisins give the pancakes a sweet taste, but if you want to make the dish a bit sweeter, then add 1 tablespoon of sugar to the batter.
Strain the oats to remove excess water. Add sliced banana to the swollen oats. Blend everything with an immersion blender.
Combine the oat-banana mixture with flour and baking powder, vegetable oil, and soaked raisins. Stir everything with a spoon. The mixture should slowly spread out like a wide ribbon when lifted with a spoon. Leave the batter for 10 minutes to settle and let air bubbles form.
Cook the pancakes over low heat, thinly greasing the skillet with vegetable oil. Spoon the batter onto the skillet, making thin pancakes. If you add too much batter, the pancakes may not cook through.
The main feature of cooking these pancakes is the cooking time and the thickness of the batter. These pancakes need to be cooked longer than usual ones.
Serve the fasting oat pancakes with sweet additions such as honey, jam, syrup, berries or fruits, etc.
