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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?

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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?

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

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

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.

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.

wannabepr

Also what about adding milk???

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??

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

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?

ScissorPaperRock

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

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

Macha

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

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?

cardio,shoot me

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

g5hn710m4xpdwy

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

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

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

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!

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

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

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.

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!:)

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.

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.

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.

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).

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?

podge57

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

heres some i made earlier

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.

WolfForager

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

Muesli ftw.