Oatmeal Pancakes

Oatmeal Pancakes

Craving something wholesome and delicious first thing in the morning generally leads me straight to a breakfast loaded with carbohydrates. Oatmeal or porridge, which I love, takes some time and effort to prepare, so here is a low-carb, gluten-free and delicious alternative, for diabetics in particular.

These delicious 5-ingredient oatmeal pancakes go from pantry to table in under 15 minutes and are a cinch to make. Using a package of instant oatmeal flavoured with maple syrup and brown sugar (the box stated 50% less sugar than the regular) eliminates the need to add sugar to the batter. Top the pancakes any which way - with more maple syrup or fruit compote and/or nuts. I simply sprinkled pumpkin pie spice over my pancakes and paired them with a couple of veggie sausage patties. 

Savoury Oatmeal Pancakes

I've made savoury oatmeal pancakes before and those were delicious too. 

Ingredients: (makes 4 pancakes)
1 pkg. (Quaker) maple & brown sugar instant oatmeal or
   4 Tbsp. old-fashioned oats + brown sugar to taste
1 egg, beaten
1 banana, mashed
1 + 1 Tbsp. butter
1 tsp. vanilla extract

Directions:

1. Blend all ingredients together with a fork.
2. Heat 1 Tbsp. butter in a large frying pan over medium-high heat and pour 2 Tbsp. batter each, on 4 sections of the pan.
3. Fry for 3 minutes, dot each pancake with 1/4 Tbsp. butter and flip.
4. Turn heat down to medium-low and cook for another 3 minutes.
5. Transfer to serving plate and top with maple syrup, fruit compote and/or chopped nuts, or simply sprinkle some pumpkin pie spice.