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Oat Flour Pancakes

Make a restaurant-worthy dessert right at home — it's easy! These oat flour pancakes with caramelized pears and Greek yogurt are a fantastic dessert that turns an ordinary day into something special, pairing wholesome with delicious. It's no secret that oat flour is far better for you than wheat flour: it's a natural storehouse of good things, packed with amino acids, minerals, enzymes, and easily digestible carbs. So these pancakes won't derail you, even if you're watching what you eat.

stefaniaAuthor avatar
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Oatmeal pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 7 g
Fats 26 % 11 g
Carbohydrates 57 % 24 g
221 kcal
GI: 17 / 4 / 79
    1. In a deep bowl, combine the oat flour and the measured almond flour. 2. Add the sugar, baking powder, and vanilla extract. 3. Crack in the eggs and add the Greek yogurt, then blend everything smooth with a blender or mixer. 4. The batter will be smooth but a little runny, so let it sit for 5–10 minutes to thicken. 5. Set a skillet over the heat — ideally a heavy nonstick pan. 6. Grease the bottom with butter and drop the batter in with a tablespoon, spacing the pancakes apart so they don't crowd. 7. Fry until golden on both sides, then transfer to a flat plate. The pancakes are ready to serve as is — but to make the dish special, add a highlight: caramelized pears. They turn these pancakes into a true restaurant plate! Here's how: wash the pears, cut out the cores and seeds, and remove the stems; slice the pears into wedges; heat a skillet over high heat and add the butter; add the pears and sprinkle with sugar; cook, stirring now and then, for 3–4 minutes, until the pears soften and the sugar caramelizes. Cooking time will depend a lot on how ripe your pears are. Stir the lemon juice into the pears. Serve the pancakes topped with the caramelized pears and Greek yogurt. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Acedophilin of 3.2% fat content - 58  kcal/100g
  • 'rastishka ' - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Drinking yogurt 'agusha' - 87  kcal/100g
  • 'actimel' natural - 83  kcal/100g
  • Danone yogurt with 2.2% fat content - 96  kcal/100g
  • 'mazhetel' - 48  kcal/100g
  • Ermann fat yogurt - 152  kcal/100g
  • Yogurt with 3.5% fat content - 68  kcal/100g
  • Natural yogurt with 1.5% fat content - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Pear - 42  kcal/100g
  • Dried pear - 246  kcal/100g
  • Canned pears - 76  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Baking powder - 79  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Oat flour - 369  kcal/100g
  • Almond flour - 560  kcal/100g
  • Vanilla extract - 321  kcal/100g

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