Oat pancakes Vs Porridge - are they much worse?

rubadub

I was getting bored with porridge and made pancakes with the oats, blended up 60g into a flour, added an egg and milk and fried in a tiny bit of that culinese flora oil. Then added some maple syrup to taste when finished (same amount as I add to my porridge, 1 teaspoon).

Would this be equivalent to porridge made with the milk and maple syrup, and a boiled egg with the same amount of culinese added? or does the excess water an "bloated" flakes in regular porridge make a difference health/energy wise?

rubadub

Just bumping this, never got replies and am eating them more than ever now. I add in a little baking soda and whiz it up, then pour in some lemon juice, the acid reacts with the soda and it bubbles up giving nice fluffy pancakes. I figure the egg gives some protein too.

hardtrainer

The nutritional content will be very much the same. It doesn't matter whether you make porridge with oats or cook them in another way, it will still be the same.
For most of these kinds of things, where you're using the same raw ingredients and altering the cooking methods or the preparation, the nutritional values will not vary greatly.

The oatmeal pancakes sound delicious though. I shall have to give them a try :-)

rubadub

Good to know. I mix mine up in one of those amazing bullets. They are great for protein shakes too since they blend up ice cubes to get freezing cold milkshakes.
http://dison.ec51.com/images/bank/1143804658.jpg

Be careful with the baking soda & lemon juice, it increases in volume so can overflow a small bowl. Also it gives off carbon dioxide, I had my amazing bullet sealed tight and the top blew off with the pressure of the gas. I now blend it up, take the cap off and stir in the lemon juice. I also found there is no need to make it into a flour first, I just add whole oats though I suppose oat flour is available in some places. Like meat I perfer to buy whole oats since I always presume mince and flour is the waste left behind.

Add the milk first then the oats, then the egg on top, this leads to less dry oats sticking to the sides.

davyjose

rubadub wrote:

I was getting bored with porridge and made pancakes with the oats, blended up 60g into a flour, added an egg and milk and fried in a tiny bit of that culinese flora oil. Then added some maple syrup to taste when finished (same amount as I add to my porridge, 1 teaspoon).

Would this be equivalent to porridge made with the milk and maple syrup, and a boiled egg with the same amount of culinese added? or does the excess water an "bloated" flakes in regular porridge make a difference health/energy wise?

Sounds great - that'll be my Sunday morning post pub treat (4 weeks off the beer ending sat ) Easier to stomach, I'll wager.

FunkZ

I'm making these right now, cheers Rubadub!

I threw in 70 grams of oats, 250ml of milk and an egg. Gonna get two small pancakes from it =]

Edit: didn't realise this was a very old topic, got carried away with teh search function!

RacoonQueen

Thanks for raising it all the same funkz might have to make these myself.

WolfForager

Wowzers, this topic is over 2 years old.. Yay for raising dead posts

Muesli ftw.

FunkZ

Haha I reckon this topic should be stickied, I made them early and damn they are savage, but I did cover them in Nutella but still. Excellence! Cheers Rubadub.

podge57

I make them all the time, theyre great, just as good as regular pancakes imo

heres some i made earlier

dioltas

So you just use the same stuff that you make porrige with and use that instead of flour? Bear with me here wouldn't be the best at this cooking stuff. Anyone got any other recipies that you can do with porrige oats?

Khannie

dioltas wrote: »

So you just use the same stuff that you make porrige with and use that instead of flour?

Yeah, just soak the oats overnight. I make thicker, smaller pancakes and put stuff on them (as opposed to thin, wide ones that you put butter and sugar in).

rubadub

dioltas wrote: »

Anyone got any other recipies that you can do with porrige oats?

I imagine you could substitute them for plain white flour in a lot of recipes. Pancakes are very forgiving, unlike a rising cake which needs correct ratios. I use a mini blender so less is wasted from sticking to the sides. You could just add dry flakes to a large blender and make a batch of dry flour you can keep. Some health stores might already have oat flour.

I eat the pancakes any time, make savoury ones, or add curry powder in and then dip them in spicy sauces. I also have used oat flour and spices to coat chicken fillet pieces, and then fry them.

Khannie wrote: »

Yeah, just soak the oats overnight. I make thicker, smaller pancakes

Have you ever tried just soaking and cooking without liquidising? Most pancake recipies say it is best left overnight to full soak all the flour cells. I also make the thick ones, you can make a big batch and freeze them or stick in the fridge and then stick them in the toaster to heat up again.

dioltas

Thanks for the info, definitely gonna try this. I really like pancakes!

Was browsing the interweb and found this link for homemade protein bars using oats. Don't know if you'd call it a recipie as you don't cook anything, just mix things together.
http://musclecircuit.com/best-tasting-homemade-protein-bar/
Some people here might find it handy.

Khannie

rubadub wrote: »

Have you ever tried just soaking and cooking without liquidising?

Nope. Nearly did it this morning, but had to add the eggs in. I like the idea though. Definitely gonna try it.

Rocket!

Yeah, I cook them soaked without liquidising all the time. Turn out fine. Just dont add in too much water when your soaking them. They can turn out a bit soft otherwise.
My receipe is something like this:
50g Oat/Ground Scottish Oats
30g Whey
4 egg whites(whisked, blended, whatever)
1 egg yolk
Handful of blueberries

If youre feeling extra indulgent lob a bit of Natural Peanut Butter inbetween the two(Warning, if youre used to nothing but egg breakfasts, you might just blow your load!:D)
Honestly, I must eat these every second morning. My favourite breakfast by a long way. Definitely worth getting up 15 minutes early! I think I read somewhere Dorian Yeats was a big fan too. So you know its good!:)

rubadub

Rocket! wrote: »

Yeah, I cook them soaked without liquidising all the time.

I tried this, 60g oats, 100ml milk, 1egg. I left it over 2 nights (forgot about it), cooked fine had a different texture as expected. Only thing to watch was when I poured it on it made a lump in the middle and the liquid ran off the sides, I just spread it out with the spoon.

At the start of this thread I said I was using flora culinese oil. I know just use butter to fry it in. Not sure that the flora is as healthy as they make out, I have heard many veg oils turn nasty upon heating transforming into trans fats. Butter tastes nicer too. Good way to get kids eating an OK breakfast too, just do not tell them it is porridge! make out it is a treat.

Definitely worth getting up 15 minutes early!

Like I said earlier you can do a batch of thick ones and stick them in the fridge then pop them in the toaster each morning. I also got a present of a waffle maker, they do well in it with no real attention.

joepenguin

Hi guys, great idea and sound delicious! Gonna give it a go.

So would this work:

60g oats
100 ml milk
1 egg


Mix it up in a blender, put in a jug, leave it in a fridge overnight, throw it in a pan in the morning(using butter? and if so how much?) and in a few minutes its done and flavour as you like?

Just thinking for handyness really. I can get in extra protein if need be anyway but how do you reckon these would turn out?

rubadub

joepenguin wrote: »

60g oats
100 ml milk
1 egg


Mix it up in a blender, put in a jug, leave it in a fridge overnight, throw it in a pan in the morning(using butter? and if so how much?) and in a few minutes its done and flavour as you like?

Sounds grand, it is just like normal pancakes. The ratios can be changed easily, it is not like a cake that would not rise if you get it wrong. Some like them thick some thin. I fry in butter, probably the same size as 3-4peas, if you have a good nonstick pan you can get away with very little.

I have been eating mine with custard lately

Satan Polaroid

joepenguin wrote: »

Hi guys, great idea and sound delicious! Gonna give it a go.

So would this work:

60g oats
100 ml milk
1 egg


Mix it up in a blender, put in a jug, leave it in a fridge overnight, throw it in a pan in the morning(using butter? and if so how much?) and in a few minutes its done and flavour as you like?

Just thinking for handyness really. I can get in extra protein if need be anyway but how do you reckon these would turn out?

Tried this, this morning.

Delicious!

g5hn710m4xpdwy

Could I make some waffle batter with this oat flour mentioned, make a large batch and then freeze? Microwave + toadt them for snacks

rubadub

Janelle Rhythmic Backpacker wrote: »

Could I make some waffle batter with this oat flour mentioned, make a large batch and then freeze? Microwave + toadt them for snacks

I see no reason not, I expect it could be subbed for wheat flour in most recipies. I was thinking of making scones.

I have a waffle iron and made them in it before and they were great. I prefer to just toast from frozen with stuff like that, no microwaving.

g5hn710m4xpdwy

Guess I''ll have to o shopping so. It will be the irons first waffle. Damn Lidl impuls buys

cardio,shoot me

thanks dioltas for the link to homemade protein bars, gonna make some tomorow!

Bog Butter

Ok, so I must make some of these pancakes tomorrow. I don't have a scales though. Just so I have an idea, roughly how many kgs would a cup full of oats be?

Macha

1/2 cup is about 40g, I think. So 1 cup is about 80g of oats

cardio,shoot me

Oh the great feeling of smugness i had today,my family mocked me when i threw choco whey into my pancakes, but they all ended up wanting some of mine in the end!, maybe my pancakes where amazing or theres where **** , i had like 350g of protein today cause of all the pancakes lol

ScissorPaperRock

Made some of these pancakes today.... tasty!

wannabepr

Sorry To Drag up this thread again but come someone give me an exact rescipe for this?? Also what can i put on them to keep them healthy?

Khannie

The recipe is up to yourself. I have these nearly every morning. My recipe changes day by day. Mostly it consists of:

100g of oats
60-100g of unflavoured whey (depending on my mood)
some psyllium husks (not required)
an egg (not required)
some cottage cheese (up to 100g, not required)

I leave the oats, psyllium husks, cottage cheese and whey soaking overnight then throw in the egg in the morning and blend.

Lately I've been having them with just oats, psyllium husks and whey, soaking overnight and frying up unblended. Makes a nice cakey type thing and tastes more oatey.

I have butter and home made jam on them and a nice mug of coffee. Nyom!

Do you have any whey?

wannabepr

Khannie wrote: »

The recipe is up to yourself. I have these nearly every morning. My recipe changes day by day. Mostly it consists of:

100g of oats
60-100g of unflavoured whey (depending on my mood)
some psyllium husks (not required)
an egg (not required)
some cottage cheese (up to 100g, not required)

I leave the oats, psyllium husks, cottage cheese and whey soaking overnight then throw in the egg in the morning and blend.

Lately I've been having them with just oats, psyllium husks and whey, soaking overnight and frying up unblended. Makes a nice cakey type thing and tastes more oatey.

I have butter and home made jam on them and a nice mug of coffee. Nyom!

Do you have any whey?

]No I don't use whey?

What oats will i use??

wannabepr

Also what about adding milk???

Khannie

Porridge oats.
Milk if you want. Stick what you want in them. They're like that. If you've no whey, I'd suggest at least 1 egg is required. A bit of cottage cheese wouldn't go amiss for the protein content.

brianthebard

half a teaspoon to a spoon of vanilla essence is a nice addition if they're plain otherwise. I make mine with two scoops wholewheat flour, scoop of porridge, scoop of fibre, baking powder, egg, milk.

Penn

Made pancakes for the first time ever at the weekend. Just used plain flour, an egg and some light milk. I had tried adding some small chunks of dark chocolate too but those pancakes ended up being a disaster (tried making 2 at the same time and all the mixture spread along the sides of the pan, so after that I just made one at a time) Best part was, some of the dark chocolate was still melted on the pan, so gave it a really nice flavour

rubadub

wannabepr wrote: »

Sorry To Drag up this thread again but come someone give me an exact rescipe for this??

Any basic pancake recipe will do, millions on google. It is not like a baked cake where if you get ratios wrong it doesn't rise etc.

The whey can puff it up, esp. if done in a blender it goes frothy. If you want it really airy/light you can put in baking powder in the mix, then after mixed just before cooking mix in some lemon juice, this reacts giving off gas and if puffs up, but watch out! it can double or triple in volume and overflow your bowl! They whey also makes them go a nice and golden when they fry. The whey is not essential as mentioned, it is boosting protein but I like the other effects of it too. I have added strawberry flavouring too, which has sucralose to sweeten it.

I have yet to try buttermilk but will, most commercial thick pancakes/crumpets use buttermilk.

paddyirishman85 wrote: »

I had tried adding some small chunks of dark chocolate too but those pancakes ended up being a disaster

When adding stuff I prefer not to add it to the mixture, since it can contact the pan and burn, it can also be unevenly distributed when poured out. What I do is pour the mixture on the pan and leave it 5seconds or so, so the base has started to cook, now I take it off the heat and sprinkle the extras on top evenly around. This way they are not in direct contact with the pan, the bottom cooked layer is a barrier. Now I either add more mixture or just get a spoon and sort of wet the top of the "extras" with batter, this in turn coats them so they are not in direct contact with the pan when flipped. I usually am just adding raisins, but must try the chocolate.

Also what about adding milk???

I use milk, some recipes use water but I much prefer milk. Just add as much as you want, if you do a batch of thick ones you can store them and pop them in the toaster to reheat.

Penn

rubadub wrote: »

When adding stuff I prefer not to add it to the mixture, since it can contact the pan and burn, it can also be unevenly distributed when poured out. What I do is pour the mixture on the pan and leave it 5seconds or so, so the base has started to cook, now I take it off the heat and sprinkle the extras on top evenly around. This way they are not in direct contact with the pan, the bottom cooked layer is a barrier. Now I either add more mixture or just get a spoon and sort of wet the top of the "extras" with batter, this in turn coats them so they are not in direct contact with the pan when flipped. I usually am just adding raisins, but must try the chocolate.

Oh yeah, I didn't add them to the mix, I waited for them to cook a bit on the bottom then added to the top. I didn't add more mixture to the top though, so it melted when I flipped them. I'll try coating them like you said. I'd rather the chocolate didn't melt fully too. It was fairly messy.

Is there any way to make two at the same time? I tried making two but the mixture flowed to the sides and joined up with each other. Then they only cooked on the area over the hob. Do I just need a bigger pan or something?

DamienH

Just eating them now, taste amazing. Nice one!

wannabepr

I just can't believe I could have these as a helathy breakfast:O all i put on mine is butter!

rubadub

wannabepr wrote: »

I just can't believe I could have these as a helathy breakfast:O all i put on mine is butter!

Yeah, best not tell kids they are healthy or they won't want them though! But even at breakfast you could easily make a few more and pop them in the toaster later in work (if you have one).

Mellor

joepenguin wrote: »

60g oats
100 ml milk
1 egg

Is this not alot for one person?

A normal bowl of oats is 30-40g, plus about 100mls milk (I use 20mls milk and water). With 60g and the egg on top, is it not a bit much?

I'm just concerned that due to the fact that these are a little dryer than a bowl of oats (wet oats having soaked up alot of water make you fell more full) than i'll be consuming extra calories.

rubadub

Mellor wrote: »

i'll be consuming extra calories.

Some people want to, lots here are building muscle, you have to work out your own portion requirements

60g oats
100 ml milk
1 egg

Oats are about 230kcal, whole milk is 64kcal, egg about 70kcal. So about 364kcal in total (add more for toppings & oil/butter to fry). Not much when you look at people having 1200kcal breakfast rolls!

Also many would have breakfast as the biggest meal of the day.

You are right about the "soakage", I have seen a program testing the theory, and studies have shown eating soups can be more satisfying, and hold off hunger.

Khannie

Mellor wrote: »

Is this not alot for one person?

Also depends on your size and activity levels. My preference is for a 4-600 calorie breakfast and I'll cut back elsewhere during the day. If I'm losing weight I'd aim to have had no more than around 1100 calories by the time I'm finished my lunch. I find the pancakes legendary for keeping you going, though I partly attribute that to the added fibre in mine.

j@utis

yeah pancakes rule! I realized this was the way to make myself eat eggs (appart the crème brûlée way, of course). I had some this morning with peanut butter and banana. yummy yummy yum yum!

wannabepr

j@utis wrote: »

yeah pancakes rule! I realized this was the way to make myself eat eggs (appart the crème brûlée way, of course). I had some this morning with peanut butter and banana. yummy yummy yum yum!

Is peanut butter healthy to put on it?? Would love to use peanut butter myself??

j@utis

of course it is! peanut butter is loaded with proteins and healthy fats! 100% of goodness.

wannabepr

j@utis wrote: »

of course it is! peanut butter is loaded with proteins and healthy fats! 100% of goodness.

:eek::eek::eek::eek: din't know that, could you tell me a brand to buy in the supermarket?? i know its some type of organic one??

Also had bad is nutella for ya??

Khannie

wannabepr wrote: »

Also had bad is nutella for ya??

Pretty bad, but not awful. I mean...there's worse stuff. If you're just spreading a bit on your pancakes, I'd say fire away.

Magic Eight Ball

wannabepr wrote: »

Is peanut butter healthy to put on it?? Would love to use peanut butter myself??

Also try almound butter, words cant describe just how amazing it is!!!

I opened a jar of it yesterday and ending up eating the whole thing.

Magic Eight Ball

dioltas wrote: »

Thanks for the info, definitely gonna try this. I really like pancakes!

Was browsing the interweb and found this link for homemade protein bars using oats. Don't know if you'd call it a recipie as you don't cook anything, just mix things together.
http://musclecircuit.com/best-tasting-homemade-protein-bar/
Some people here might find it handy.

I'm making these bad boys tomorrow.

rubadub

wannabepr wrote: »

:eek::eek::eek::eek: din't know that, could you tell me a brand to buy in the supermarket?? i know its some type of organic one??

In holland & barret you can get a kilo of 100% unsalted peanut butter, meridian brand, about 6 or 7 per kilo, I sometimes mix it in the batter, if thick it is sort of like peanut butter cookies. Good ontop too of course.

Nutella is just sugar, nuts & fat & I think cocoa powder, I was planning on making my own a while ago.

Another thing I put in pancakes is coconut flour or dessicated coconut, you get the flour in some Asian stores. Very calorie dense though.

I was also thinking you could probably just get any old museli, mix in an egg & milk and leave it soak in the fridge overnight and fry it up in the morning.