oat flour Archives - Cooking Classy

Coffee Smoothie

Jaclyn — Fri, 14 Jul 2023 20:59:12 +0000

This homemade Coffee Smoothie recipe is such a delicious and refreshing way to start the day! Elevate your morning cup of joe with a tempting, nutritious smoothie that includes vitamins, nutrients, healthy fats, fiber, and a boost of caffeine. Full of sweet chocolate mocha flavor, it’s a quick breakfast you’ll find yourself making again and again.

The Best Coffee Smoothie Recipe!

Who doesn't love a quick breakfast that makes mornings easy? One that also satisfies hunger, tastes great, and contains simple ingredients you may likely already have on hand. This quick coffee banana smoothie checks all the boxes.

Made with just a handful of ingredients, it’s sweetened without any refined sugars and has an irresistible rich chocolate mocha taste. Plus, with the addition of oat flour, it’s super thick and creamy and can easily be turned into a coffee smoothie bowl, too.

You can even make it with decaf coffee so that it’s suitable for those who are sensitive to caffeine.

I’ll show you how to make it in minutes so you can whip it up in no time, no matter how crazy your mornings may be. And on those days you have a little extra time top it with fresh whipped cream (or coconut whipped cream to keep it vegan) and chocolate sauce for a real treat!

One sip of this exceptionally flavorful smoothie and you'll instantly fall in love!

Oat Flour Pancakes

Jaclyn — Fri, 09 Sep 2022 03:45:31 +0000

Hearty Oat Flour Pancakes - Fluffy, tender and flavorful pancakes made with nutritious oat flour, buttermilk and a hint of butter. These have been a family favorite for over a decade!

The Best Oat Flour Pancakes!

These oaty pancakes have been a go-to breakfast for us on weekends, holidays and lazy days. We have even started freezing them so we can have them during our busiest days.

Chances are they'll be a breakfast you crave all the time! They make a great dinner or midday snack too.

Just like most other pancake recipes these are a breeze to make. Just whisk the dry ingredients, followed by the wet ingredients, combined the two mixtures, then pour portions onto a hot griddle. And after a few short minutes you've got a perfectly cozy and comforting breakfast!

What to Serve Over These Pancakes

There are endless ways to top them but here are a few ideas to get you started:

Blueberry syrup with whipped cream (my favorite pancake toppings!)
Strawberry syrup
Real maple syrup
Butter, cinnamon and sugar
Freezer jam
Nut butters
Nutella

Blueberry Hand Pies

Jaclyn — Thu, 25 Jul 2013 04:58:36 +0000

Taking pictures with one hand while holding a hand pie with the other - wouldn't recommend it! Number one reason, you'll want to just drop the camera and shove the whole hand pie in your face - yes I would definitely take this pie to the face if it meant I got to wipe it off and eat it :), and second how on earth do you focus without a free hand to adjust the focus?

Pain in the butt I tell you. But since I got to eat this, it was so worth it! I couldn't believe how patient my 4 year old was when she became the prop assistant - when you have a pie as your reward I guess there's a lot of things we could be patient with :).

Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

Jaclyn — Wed, 28 Dec 2011 21:07:00 +0000

Berry Loaded Oat Flour Pancakes! Sorry to anyone following, I know I recently posted a very similar recipe, Blueberry Buttermilk Pancakes. I have to admit these are even an upgrade on those.

I eat the blueberry ones all the time and love them thoroughly, but for special occasions I make these, with raspberries too. I love these because I can make them year round with fresh berries in the summer and frozen berries in the winter when berries aren't in season.

My mom was on vacation with us and ate this breakfast, upon finishing she said it was the best breakfast she's ever had in her life and I think I would probably agree (sorry that sounds a bit braggish and I'm not big on bragging but these are seriously amazing)!

My mom who isn't a big eater, at all, ate 5 pancakes in one sitting =). The vanilla cream syrup is the perfect accompaniment to these pancakes. It gives you a bit of that delicious berries and cream combination.

Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

One of my favorite ways to make pancakes! Deliciously flavorful, soft and fluffy and studded with lots of bright berries. Makes about 15 Pancakes.

1 1/4 cup oat flour*
1 1/4 cup all-purpose flour
2 Tbsp sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
3/4 cup milk
2 eggs
2 Tbsp butter (, melted)
1 1/2 cups blueberries (, fresh or frozen)
1 1/2 cups raspberries (, fresh or frozen, chopped lightly)

Vanilla Cream Syrup

1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 8-10 blueberries onto pancake and sprinkle with lightly chopped raspberries. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Repeat process with remaining batter. Serve pancakes warm topped with vanilla cream syrup.
*Oat flour can be purchased in the health food section of most super-markets.

Vanilla Cream Syrup

Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam). Serve warm. Syrup can be stored in refrigerator up to one week and reheated before serving.

Blueberry Buttermilk Oat Flour Pancakes and Buttermilk Syrup

Jaclyn — Mon, 12 Dec 2011 01:00:00 +0000

Blueberry Buttermilk Pancakes have got to be one of the greatest foods known to mankind! They are definitely one of my favorite foods. Their taste is something unequivocal. They present feelings of comfort, relaxation and welcome. It doesn't get much more homey than this.

This recipe is my favorite buttermilk pancake recipe of all time! I tried several before creating this one and now I don't know that I could ever use a different one again. You may be weary of the oat flour in them, but trust me it makes these pancakes amazing! It gives them a bit more flavor then you'd find in your average buttermilk pancake containing only all-purpose flour. It also adds some amazing nutrition to them so you can feel great about eating them. Also, by adding the blueberries in these pancakes you get two Superfoods (oats and blueberries)! Maybe I should just call these the Incredible Superfood Pancakes because how could something that's this healthy taste this good? In my family we eat these pancakes every week, usually a Sunday brunch and many times even for dinner. These pancakes are fancy and delicious enough to be worthy of a holiday brunch or for serving company. Or, just make them a delectable new weekly tradition in your home, like I've done.
Also, note that these pancakes are better with actual oat flour rather than grinding your own in a food processor, if you are able to locate some. The texture is slightly better then if you grind the oats yourself.
Also, these pancakes are delicious with raspberries, huckleberries, diced strawberries, sliced ripe bananas, cinnamon, and I'm soon going to be working on an apple version mmm. Enjoy, like you've never enjoyed a stack of pancakes before =)!

Blueberry Buttermilk Oat Flour Pancakes and Buttermilk Syrup

Yield: 15 Pancakes

1 1/4 cups oat flour*
1 1/4 cups all-purpose flour
2 Tbsp sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/2 - 3/4 cup milk
2 eggs
2 Tbsp butter (, melted)
1 1/2 cups blueberries ((fresh or frozen))

Buttermilk Syrup

1/2 cup salted butter
1 cup granulated sugar
1/2 cup low-fat buttermilk
1/2 tsp baking soda
1 tsp vanilla extract

Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 -12 blueberries onto pancake. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Repeat process with remaining batter. Serve pancakes warm topped with vanilla cream syrup, your favorite maple syrup and butter, or berry syrup and whipped cream.
*Oat flour can be purchased in the health food section of most super-markets.

Buttermilk Syrup

Melt butter in a large saucepan over medium heat. Stir in sugar and buttermilk. Cook, stirring frequently, until mixture begins to gently boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam). Serve warm. Syrup can be stored in refrigerator up to one week and reheated before serving.
Recipe Source: Cooking Classy

Best Buttermilk Pancakes with Fresh Raspberry Syrup

Jaclyn — Thu, 20 Oct 2011 03:43:00 +0000

The buttermilk pancake. There's nothing quite like it. Its simple yet sophisticated. It can be dressed up anyway you like. My personal favorite is with fresh decadent raspberry syrup. These buttermilk pancakes find there way to my kitchen table on a weekly basis. They are tender and light on the inside, yet crisp and golden on the outside where the steaming butter has clung to its edges. An added bonus, they are healthy and satisfying! They are heaven on earth. I think these pictures may agree =). I often think of fluffy clouds as I'm eating whipped cream and here is the comparison in picture form...

Best Buttermilk Pancakes with Fresh Raspberry Syrup

1 1/4 cups oat flour*
1 1/4 cups all-purpose flour
2 Tbsp sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
3/4 cup milk
2 eggs
2 Tbsp butter (, melted)

Fresh Raspberry Syrup

1 cup fresh raspberries ((frozen can also be used))
1/2 cup cold water
2 tsp cornstarch
1/2 cup granulated sugar

Preheat griddle to 325 degrees. In a small mixing bowl, sift together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, egg and melted butter. Stir in dry ingredients. Pour 1/3 cup mixture onto buttered preheated griddle. Flip pancake when bubbles start to appear on surface and bottom is golden. Serve topped with your favorite syrup and butter or whipped cream.
*Oat flour can be purchased in the health food section of most super-markets.

Fresh Raspberry Syrup

Combine all ingredients in a small saucepan over medium high heat. Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes stirring constantly. Strain seeds through a fine mesh strainer. Serve warm.