Cinnamon-nutmeg oatmeal pancakes with a dash of salt
These cinnamon-nutmeg oatmeal pancakes combine the heartiness of multi-grain oats with warm spices for a nutritious breakfast. Quick to whip up, they're perfect for a filling morning meal.
Cook time 10 min
Prep time 5 min
Ingredients:
2 egg whites1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 dash salt
1/2 tsp baking powder
2 tbsp milk (2% fat)
1/2 tsp sugar
1/2 cup multi-grain oatmeal
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.
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.
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.
Cinnamon-nutmeg oatmeal pancakes with a dash of salt FAQ:
Each pancake should cook for about 2 to 3 minutes on the first side, until bubbles form on the surface and the edges start to set. Flip and cook for an additional 1 to 2 minutes until golden brown.
Yes, you can substitute the 2 egg whites with 1 whole egg if you prefer, but this will change the texture slightly and increase the fat content.
Cool any leftover pancakes completely, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months; just make sure to separate them with parchment paper to prevent sticking.
If you don't have multi-grain oatmeal, you can use rolled oats or quick oats. However, be aware that the texture may be slightly different, with rolled oats providing a heartier feel.
The pancakes are done when both sides are golden brown and the edges look set. You can also gently press the center; if it springs back, they're fully cooked.
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.
Nutrition per serving
2 ServingsCalories 140kcal
Protein 8g
Carbohydrates 27g
Fiber 3.97g
Sugar 3.46g
Fat 1.50g
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