Anything healthy and delicious is game for me. I love how easy and versatile this Oats Pancake recipe is. With a handful of basic ingredients found at home, you can easily make these pancakes at home. My favorite add ons are fresh fruits, especially blueberries, strawberries, kiwi and honey while for my girl it's always her favorite chocolate chips with chocolate sauce.

Like I said that these Pancakes are versatile, I added my own touch by caramelizing just ripen robust bananas in a caramel sauce, ohh boyy they are sooo good!! This was completely spontaneous, I usually don't do these extra sauces, unless it's for some special occasion. But this one is such a keeper! I know the pictures don't look that tempting, but the truth is they dont do justice to how yum the sauce is that goes so well with theseoat pancakes.

These pancakes make a great lunchbox idea for kids, they are yummy and healthy too. I was first treated to these yummy goodies when  my friend cum relative invited me to her home for breakfast and I was wowed by how easy yet yummy they were and I couldn't clearly make out that it was prepared using something like oats that is fibrous yet very difficult to convince the kids to eat. Such a great idea! Thanks Buraida for introducing Oats Pancakes to me. <3

If you are in a hurry these pancakes are the best as they can be completely made directly in a blender or made using a hand held blender like I did. So much less dishes to wash and directly pour the batter to the butter greased pan and voila! So easy peesy! Let's see how it's made...

Ingredients :

For Caramelized Banana Slices

Instructions:

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Pepperoni Pizza Pancakes

Ingredients :

Tomato Sauce Base:

Instructions :

Notes:

Blueberry Dutch Baby Pancakes

Ingredients :

• 3 large eggs
• 1/2 cup patent flour/ all purpose flour
• 1/2 cup full fat milk at room temperature  
• 1 tbsp sugar
• 3 tbsp butter
• 1 tsp Vanilla extract 
• A pinch of salt
• 1/4 Blueberries or Blueberry Compote (any berries of your choice)

1. Preheat the cast iron pan in a preheated oven at 200 °C for around 5 minutes. 
2. In a bowl incorporate all the ingredients like eggs, flour, milk, sugar, salt, and vanilla and combine well using a whisk. 
3. Now safely remove the cast iron pan from the oven using mittens and drop in 3 tbsp of butter and swirl the pan so that the bottom of the pan is covered in butter. 
4. Pour in your batter to the hot and buttered pan and drop in your blueberries, preferably Compote and allow to bake for 15-18 minutes, until the Dutch baby pancake is puffed or the sides turn golden brown at the edges. 
5. Carefully remove the pan from the hot oven using mittens and serve immediately with your favorite toppings and sauce. 

• Use cast iron for best results. However any type of Dutch oven or oven safe casserole dish would do. 
• Dutch Baby Pancakes require a good amount of butter, which adds to its taste and also helps the pancake to come off the pan easily. 
• The pancake can rise and have a shapeless outcome which is totally natural and has a divine beauty in itself. 
• You may prepare these pancakes without any berries or you may use any berry sauce, fresh fruits or Icing sugar as a garnish. 

• 1 and 1/2 cup All purpose flour
• 1 egg preferably omega
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 cup milk
• 1/4 cup melted butter
• 1 1/2 tsp cinnamon powder
• 3 tbsp honey
• Salt, a pinch

• 100 gms cream cheese, softened
• 1 tsp Vanilla Essence
• 1/4 cup butter, softened
• 4 tbsp heaped sugar
• 2 tsps and more of milk/cream /Whipping cream.
• A pinch of salt

1. In a large bowl add in your your dry ingredients and give a mix using a whisk.
2. Next make a well in the middle and add in your wet ingredients one by one and combine well using a whisk.
3. Cook the pancakes on a heavy cast iron pan or a pancake pan.
4. Place a small piece of butter and smear the pan.
5. Next pour in 2-3 ladlefuls of pancake batter in equal proportions and flip when you notice bubbles forming on the top.
6. Cook for 2-3 minutes and transfer to a small plate and stack them up until you finish the process.
7. The cream cheese Icing is prepared by combing all the ingredients mentioned under the ingredients of Icing. If at all yih come across lumps, use a electric whisk and combine well.
8. Finally pour this luscious and delicious cream cheese frosting over the pancakes and enjoy! 😍

• 1/2  cup warm water
• 1/2 tsp active dried yeast
• 1 tbsp sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1 1/4 cup milk

1. In a large mixing bowl combine warm water with yeast and sugar. (Do not kill the yeast by pouring in hot water, it just needs to be warm) 
2. Set aside for 10 minutes. Then add milk.
3. In the meantime, combine the rest of the dry ingredients and whisk to combine.
   
4. Add the dry ingredients into the milk mixture gradually and whisk creating the pancake batter without lumps.
   
5. Set aside the batter for 15-20 minutes to give the yeast time to wake up.
   
6. Preheat a non-greased non-stick skillet over medium-high heat.
7. Pour ⅛ of a cup of batter into a preheated skillet and fry the pancake on one side until the top surface is no longer shiny about 2-3 minutes.
   
8. The bubbles created during the frying process is a good indication that yeast in the batter is working properly.
9. Once the surface is dry and no longer shiny remove the pancake onto a clean kitchen towel and cover to prevent it from drying out. Continue with the rest of the batter. Adjust the heat as needed so the bottom part of the pancake doesn't burn.
10. Let the pancakes cool and keep them covered under a kitchen towel to keep them from drying.
    
    
    
    
    
    
    

Rose Scented Sugar Syrup :

• 1 cup white granulated sugar
• 1/2 cup water
• 1 teaspoon rose water

Instructions:

1. In a medium saucepan, combine together the sugar, water, and a teaspoon of rose water. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
2. Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. Set a timer! The syrup will thicken slightly and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like.
3. Remove off the heat and transfer to a large bowl and allow to cool to room temperature before pouring over the Qatayef.

Ashta (Cream Filling):

• 1.5 Tablespoon cornstarch.
• 1 cup milk.
• a dash of rose water.
• 3-4 Tablespoon unsalted cream cheese.
• 1 tablespoon condensed milk or icing sugar

Instructions: 

1. In a small saucepan, off the heat, whisk together the milk, sugar, and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
   
2. Set the saucepan over medium-high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
3. Remove the saucepan from the heat and whisk.
4. Set the cream-filling aside to cool slightly and mix in the rose water and cream cheese.
   

Final Assembling:

• Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef.
• Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios.
  
  
  
  
• Arrange nicely in a round assemble in a serving dish and cover until time to serve.
  
• Drizzle the sugar syrup over the Qatayef right before serving. Enjoy them melt in your mouth!
  

• 1½ Cups of All Purpose Flour
• 2 tsp Baking Powder
• 1 Tablespoon Sugar (Optional)
• 1 Egg
• 1¼ Cup Milk
• ¼ Cup Melted Butter
• ½ Teaspoon Vanilla Essence
• A pinch of salt 

1. In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
2. In a smaller bowl crack in the egg and pour in the milk.
3. Add the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined.
4. Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
5. To cook the pancakes heat a heavy based pan like cast iron over medium-low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter.
6. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter