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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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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??