BM# 73: Week 1/ Day 1
Theme: Valentines Day Recipes
Dish: Oats and Sour cream Pancakes

It’s a new month and we are starting a new edition of blogging marathon today. My theme for this week is ‘Valentine’s Day Recipes’. I am starting off with some fluffy and delicious Oats and Sour cream Pancakes.Valentine's Day PancakesWhile chocolate is the first thing that came to my mind when I started thinking of Valentines day recipes. But I wanted to make something that was special enough for the day without the chocolate. So I made these pancakes that are perfect to make for breakfast on Valentine’s Day.

This pancakes recipe is from King Arthur Flour site. They are made with a combination of oat, whole wheat pastry and all-purpose flours. Original recipe was made with yogurt but I subbed it with sour cream and the pancakes turned out fluffy and delicious.Valentine's Day PancakesFor a more Valentine’s day looking pancakes, you can make heart shaped pancakes using a cookie cutter on the griddle. I tried to use a plastic cookie cutter which ended up melting on the pan. So make sure to use a metal cookie cutter. I made small pancakes to make them tiny and cute for the kids.Valentine's Day PancakesValentine's Day PancakesOne of my son’s requirement for pancakes is that they have to be fluffy. He doesn’t like the flat ones so much. Usually eggless pancakes don’t get that must lift or fluffiness, but these turned out just perfect. As expected the kids loved these pancakes and came back for seconds. Valentine's Day Pancakes

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Lets check out what my fellow marathoners have cooked today for BM# 73.

Print Recipe
Oats and Sour cream Pancakes Yum
These Oats and Sour cream Pancakes are soft, fluffy and delicious. They are made with whole grain oat flour and whole wheat pastry flour.
Oats and Sour cream Pancakes
Course breakfast, brunch
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
Servings
Ingredients
  • 1 cup all purpose flour
  • ½ cup Oat flour or finely ground Oats
  • ¼ cup Whole wheat pastry flour
  • ¾ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tbsp Egg replacer whisked in 6tbsp water (or 2 large eggs)
  • 3 tbsp Oil or melted butter
  • cups Low-fat Sour cream (or use yogurt)
  • 2 tbsp sugar
  • ¼ cup Almond Milk (adjust as per requirement)
  • ½ cup Semi sweet Mini Chocolate Chips (optional)
Course breakfast, brunch
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
Servings
Ingredients
  • 1 cup all purpose flour
  • ½ cup Oat flour or finely ground Oats
  • ¼ cup Whole wheat pastry flour
  • ¾ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tbsp Egg replacer whisked in 6tbsp water (or 2 large eggs)
  • 3 tbsp Oil or melted butter
  • cups Low-fat Sour cream (or use yogurt)
  • 2 tbsp sugar
  • ¼ cup Almond Milk (adjust as per requirement)
  • ½ cup Semi sweet Mini Chocolate Chips (optional)
Oats and Sour cream Pancakes
Instructions
  1. Beat the egg replacer mixture (or eggs) and oil together until well combined and smooth. Stir in the sour cream.
  2. Whisk all the dry ingredients (flours, salt, baking soda, baking powder and sugar) in a mixing bowl.
  3. Add the sour cream mixture to the dry ingredients and mix until just combined. If the mixture seems too thick, add the extra milk. Stir in the mini chocolate chips, if using.
  4. Heat a griddle on medium heat. Grease lightly with cooking spray or melted butter. Pour the batter (either ¼ cup for regular size pancakes or 1tbsp for little pancakes) and cook for 1~2 minutes or bubbles start to form on the surface. Gently flip and cook on the second side for another 1~2 minutes.
  5. Keep the pancakes warm and serve with syrup and berries.
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