Ingredients

For the Pancakes:

• 1 cup oatmeal (rolled or quick oats)
• 80 g almonds (finely chopped or ground)
• 4 egg whites
• 2 tbsp butter (melted)
• Avocado oil (for cooking)
• Zest of half a lemon
• Vanillin (a pinch)
• Stevia (to taste)
• Blueberries (as desired, for topping)

For the Yogurt:

• 100 g homemade yogurt

Making It Step by Step

Step 1: Prepare the Ingredients

1. Measure the oats: Start by measuring out 1 cup of oatmeal. If you prefer a smoother texture, you can blend the oats to make oat flour.
2. Chop the almonds: Finely chop or grind 80 g of almonds until they resemble a coarse flour or small pieces. This adds texture and flavor to the pancakes.
3. Separate the egg whites: Carefully separate 4 egg whites from the yolks and place them in a mixing bowl. You can save the yolks for another recipe, or discard them if not needed.
4. Melt the butter: In a small saucepan, melt 2 tablespoons of butter over low heat. Set aside to cool slightly.

Step 2: Mix the Batter

1. Combine dry ingredients: In a large bowl, mix the oatmeal, chopped almonds, lemon zest, a pinch of vanillin, and stevia (to taste). This forms the dry base for your pancake batter.
2. Add wet ingredients: Pour the melted butter and 100 g of homemade yogurt into the dry mixture. Gently stir to combine.
3. Whip the egg whites: Using a whisk or an electric mixer, beat the 4 egg whites until soft peaks form. This will add fluffiness to your pancakes.
4. Fold in egg whites: Carefully fold the whipped egg whites into the batter mixture until just combined. Be gentle to maintain the airiness.

Step 3: Cook the Pancakes

1. Preheat the pan: Heat a non-stick skillet over medium heat. Add a small amount of avocado oil to coat the pan.
2. Pour the batter: Using a ladle or measuring cup, pour a portion of the pancake batter onto the skillet. Use the back of the ladle to spread it slightly into a circle, about 4-5 inches in diameter.
3. Cook until bubbles form: Cook the pancake for 2-3 minutes, or until small bubbles start to form on the surface. This indicates that it’s time to flip.
4. Flip and cook the other side: Carefully flip the pancake using a spatula and cook for another 2-3 minutes until golden brown. Repeat this process with the remaining batter, adding more avocado oil to the pan as needed.

Step 4: Serve

1. Plate the pancakes: Stack the pancakes on a plate, drizzle with additional yogurt if desired, and top with fresh blueberries.
2. Garnish: You can add extra lemon zest or a sprinkle of almonds for a finishing touch.
3. Enjoy: Serve warm and enjoy the delightful flavors of these almond oatmeal pancakes!

Cooking Tips

• Homemade Yogurt: Using homemade yogurt adds a unique flavor and creaminess. If you don’t have homemade, any plain yogurt will work.
• Sweetness: Adjust the amount of stevia according to your taste. You can also use honey or maple syrup as alternatives.
• Toppings: Feel free to top the pancakes with other fruits like sliced bananas, raspberries, or a drizzle of nut butter for added flavor and nutrition.
• Make Ahead: You can prepare the batter the night before and refrigerate it for a quick breakfast in the morning. Just give it a gentle stir before cooking.
• Flour Substitute: If you prefer, you can replace part of the oatmeal with whole wheat flour or almond flour for variation.

Storage

• Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warm.
• Freezing: For longer storage, freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will last for up to 3 months. To reheat, microwave from frozen or toast until heated through.

Nutritional Facts (Per Serving)

• Calories: Approximately 200 kcal
• Protein: 10g
• Fat: 12g
• Carbohydrates: 18g
• Fiber: 4g
• Sugar: 3g
• Sodium: 100mg

Note: Nutritional values are approximate and may vary based on specific ingredient brands and portion sizes.

FAQs

1. Can I use regular yogurt instead of homemade?

Yes, you can use any plain yogurt. Greek yogurt can also be used for a thicker texture.

2. What can I substitute for egg whites?

If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth.

3. Can I add protein powder to the recipe?

Absolutely! You can mix in a scoop of your favorite protein powder for an added protein boost.

4. Are these pancakes gluten-free?

Yes, as long as the oats used are certified gluten-free, this recipe is suitable for a gluten-free diet.

5. What other toppings can I use?

You can use a variety of toppings like nuts, seeds, different berries, or a drizzle of honey or maple syrup. Feel free to get creative!

Conclusion

These Almond Oatmeal Pancakes are a delightful way to start your day, combining health and taste in one simple dish. With their nutty flavor, fluffy texture, and the added nutrition of blueberries and yogurt, they make for a breakfast that satisfies both the palate and the body. Whether you’re looking for a quick weekday breakfast or a special weekend treat, this recipe is sure to impress. So grab your ingredients and enjoy the wonderful flavors of these healthy pancakes. Happy cooking!