Cinnamon-nutmeg oatmeal pancakes with a dash of salt
Start your day with delicious and nutritious cinnamon-nutmeg oatmeal pancakes. Made with egg whites, milk, and multi-grain oatmeal, these pancakes are lightly spiced with cinnamon and nutmeg and feature a subtle hint of salt. Perfect for a wholesome breakfast treat!
- 30 Mar 2024
- Cook time 10 min
- Prep time 5 min
- 2 Servings
- 8 Ingredients
Start your day off right with these wholesome and flavorful cinnamon-nutmeg oatmeal pancakes. Combining the heartiness of multi-grain oatmeal with the warmth of cinnamon and the subtle spice of nutmeg, these pancakes are sure to become a breakfast favorite. Not only are they delicious, but they're also packed with nutrients to keep you energized throughout the day.
Ingredients:
Instructions:
- In a medium bowl, whisk together the 2 egg whites until they become frothy.
- Add the 1/2 tsp of cinnamon, 1/4 tsp of ground nutmeg, and a dash of salt to the eggs. Mix well to combine.
- Stir in the 1/2 tsp of baking powder and 1/2 tsp of sugar until everything is evenly distributed.
- Pour the 2 tbsp of milk into the egg mixture and whisk again to thoroughly incorporate all the ingredients.
- Gradually add the 1/2 cup of multi-grain oatmeal to the mixture, stirring continuously to ensure that the oatmeal is evenly coated with the batter.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of cooking spray or a touch of oil if necessary.
- Pour or scoop the pancake batter onto the hot skillet, using about 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface of the pancakes and the edges start to set, about 2 to 3 minutes.
- Flip the pancakes and cook the other side until golden brown, another 1 to 2 minutes.
- Serve the pancakes warm. You can top them with fresh fruit, yogurt, maple syrup, or any of your favorite pancake toppings.
Tips:
- Beat the egg whites until frothy before mixing in the other ingredients to ensure a lighter, fluffier texture.
- Use a non-stick pan or griddle to cook the pancakes to avoid the need for excess oil.
- Cook the pancakes on medium heat to prevent burning and ensure they're cooked through.
- Serve with fresh fruit, a drizzle of honey, or a dollop of yogurt for an added burst of flavor and nutrition.
- If the batter is too thick, add a little more milk to reach your desired consistency.
These cinnamon-nutmeg oatmeal pancakes with a dash of salt bring a simple yet delightful twist to your morning routine. Easy to prepare and full of flavor, they are an excellent option for a nutritious breakfast. Enjoy them fresh off the griddle for a comforting meal that feels like a warm hug.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 3.97g | 10% |
| Sugar 3.46g | 3% |
| Fat | |
| Fat 1.50g | 2% |
| Saturated 0.54g | 2% |
| Cholesterol 2.40mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 15mg | 3% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.27mg | 8% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 0.09mg | 0% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 1.37ug | 1% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 200mg | 6% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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