Best 2 Saturday Morning Soaked Oatmeal Pancakes Or Waffles Recipes
Kickstart your weekend with a delightful and wholesome breakfast treat – the Saturday Morning Soaked Oatmeal Pancakes or Waffles! These fluffy, hearty flapjacks and crispy waffles are bursting with oaty goodness and a touch of sweetness. Crafted from a unique combination of soaked oats, almond milk, and Greek yogurt, they offer a nutritious and satisfying start to your day. Discover two variations – classic pancakes and crispy waffles – each promising a delicious and fulfilling breakfast experience. Let's dive into the recipes and create a memorable Saturday morning brunch that will leave you feeling energized and content.
Check out the recipes below so you can choose the best recipe for yourself!
SATURDAY MORNING SOAKED OATMEAL PANCAKES (OR WAFFLES)
This recipe was given on a large-family forum when someone posted for a great pancake recipe. I took it, tried it, tweaked it for our family's tastes, and came up with a recipe that our family absolutely loves (and with 11 people to please, that means a lot!). Since the grains are soaked overnight, it is even healthier. Give it a whirl through your waffle maker, too-- it's even better as waffles! I am posting here with permission, and special thanks to my friend Amy's husband's friend, Dale, for the original recipe. While the recipe may seem daunting at first, it is really very easy-- my 11yo daughter is our chief pancake-and-waffle-chef, and she's quite a pro at this recipe now. We serve this with either real maple syrup, homemade maple-flavored syrup (directions on the Maplene box), or yogurt with chocolate syrup and/or fruit. It's great with any topping-- or none at all! Leftover made pancakes or waffles freeze well, or place leftover batter in a jar in the fridge for a day.
Provided by Timedess
Categories Breakfast
Time 19m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine oats and flour in a large bowl.
- In another bowl combine the whey (or lemon juice) and milk, and stir into the grains.
- Cover loosely (we use a plate over the bowl, and drape a clean towel over top, to keep junk or curious kitties from getting into it). Let sit on the counter overnight or for several hours. The oats will soften and lose their shape.
- In the morning, add the baking powder, baking soda, melted butter, vanilla, and eggs and stir to combine.
- Measure out the 6 tablespoons of apple cider vinegar and call the kids to come watch the next step!
- Add the vinegar to the batter all at once and watch it bubble and foam. Stir in once the big action's done, but while it's still bubbling.
- Cook as you usually do for pancakes or waffles:.
- Preheat a heavy pan over medium heat, until a drop of water dances. If it skitters and sputters really fast the pan is too hot-- you need to let it cool down and try again.
- Butter the pan and pour the batter on. For pancakes, we have a small ladle (a gravy ladle; maybe 3 tablespoons?) that we use to measure out the batter.
- Cook over medium heat until the rim of the bottom is golden and dry, and the top of the cake is mostly not shiny anymore and if you jiggle the pan it is pretty "set". Carefully turn the cake(s) and cook on the other side until the bottom rim is golden and you see steam emanating from the top of it.
- Remove from the pan and place on a wire rack to cool a bit while cooking the rest (they get snatched up so fast in our house they don't have a chance to get very cool, but if you put them straight on a plate they'll get soggy).
- Continue cooking until everyone's satisfied, then cook up the rest to freeze for later if there's any batter left.
- When the pan is perfectly clean before starting, and the heat is just the right temperature, we only need to butter the pan for the first pancake. We use heavy stainless steel pans, so YMMV on this depending on your cookware.
- For waffles, just cook as normal for your waffle maker. They're *perfect* for pancakes or waffles, with no adjustments.
- This recipe, as written, serves 10 for our family. Prep time does not include the overnight soaking. Cooking time is for one pancake at a time and YMMV depending on your cookware and stove.
OATMEAL WAFFLES OR PANCAKES
These waffles are great for someone who needs more fiber or who is trying to lower their cholesterol. They're tasty, too.
Provided by wildheart
Categories Breakfast
Time 10m
Yield 10 waffles
Number Of Ingredients 8
Steps:
- Mix well together.
- There should be no lumps.
- Bake in a waffle iron, or like regular pancakes.
- Variation: add 1/2 cup finely chopped apple and 1/2 teaspoon cinnamon.
Tips:
- For a crispy exterior and fluffy interior, use a combination of all-purpose flour and rolled oats in your pancake or waffle batter.
- To achieve a light and airy texture, separate the egg whites and yolks, beat the egg whites until stiff peaks form, and then gently fold them into the batter.
- For extra flavor and moisture, add mashed banana, grated apples, or chopped nuts to your batter.
- To make your pancakes or waffles extra special, serve them with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream.
- If you're short on time, you can prepare the batter the night before and store it in the refrigerator overnight. In the morning, simply stir the batter and cook your pancakes or waffles as usual.
Conclusion:
With a little planning and effort, you can easily create delicious and nutritious homemade pancakes or waffles that will make your Saturday mornings extra special. Whether you prefer a classic buttermilk pancake or a hearty oatmeal waffle, there's a recipe in this article that's sure to satisfy your cravings. So gather your ingredients, preheat your griddle or waffle iron, and get ready to enjoy a delicious and memorable breakfast with your loved ones.
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