Gluten-free oatmeal pancakes
Delicious gluten-free pancakes made with creamy cheese, eggs, honey, and multi-grain oatmeal. Perfectly seasoned with a hint of cinnamon, these nutritious pancakes are a wholesome breakfast treat. Quick and easy to prepare!
Cook time 5 min
Prep time 2 min
Ingredients:
2 oz cream cheese2 eggs
1 tbsp honey
1/2 tbsp cinnamon
1 cup multi-grain oatmeal
These gluten-free cream cheese, egg, honey, and oatmeal pancakes are a delightful and nutritious way to start your day. Packed with protein and fiber, they provide sustained energy and a deliciously sweet and creamy flavor. Whether you are gluten intolerant or simply looking for a healthy breakfast alternative, these pancakes are sure to satisfy your cravings.
Instructions:
- Make sure the cream cheese is softened to room temperature.
- Measure out all the ingredients accurately for a balanced mixture.
- In a medium mixing bowl, add the softened cream cheese and eggs.
- Use a whisk or an electric mixer on low to blend until the mixture is smooth and well-combined.
- Add the honey to the mixture and continue to blend until fully incorporated and the batter is smooth.
4. Add the Dry Ingredients:
- Gradually add the multi-grain oatmeal to the wet mixture, stirring continuously.
- Sprinkle in the cinnamon and mix until everything is well combined. The batter will be slightly thick and chunky due to the oatmeal.
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease it with a small amount of oil or butter to prevent sticking.
- Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2–3 minutes on the first side, or until bubbles start to form on the surface and the edges look set.
- Flip the pancake carefully and cook for an additional 2 minutes or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate. If needed, keep them warm in a low oven while you cook the remaining batter.
- Serve warm with your favorite toppings such as fresh berries, a drizzle of additional honey, maple syrup, or a dollop of yogurt.
Tips:
- For a smoother batter, blend the ingredients thoroughly until you achieve a uniform consistency.
- If you prefer thinner pancakes, add a little bit of milk or water to the batter until you reach the desired consistency.
- Let the batter rest for a few minutes before cooking to allow the oatmeal to absorb some of the moisture.
- Use a non-stick skillet or lightly grease your pan to prevent the pancakes from sticking.
- Cook the pancakes over medium heat to ensure they cook through without burning. Flip them gently when bubbles form on the surface.
- Serve the pancakes warm with your favorite toppings, such as fresh fruits, nuts, or a drizzle of extra honey.
These gluten-free pancakes made with cream cheese, eggs, honey, and oatmeal are not only easy to make but also a nutritious and tasty start to your morning. With the added tips, you can perfect your pancake-making skills and enjoy a delicious breakfast that's both satisfying and healthy. Enjoy the blend of sweet honey, creamy cheese, and hearty oatmeal in every bite!
Nutrition per serving
4 ServingsCalories 170kcal
Protein 8g
Carbohydrates 24g
Fiber 3.50g
Sugar 6g
Fat 6g
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