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A recipe packed with nutrients and antioxidants. Perfect any time of the year, and any time of day, whether for breakfast, a snack, or between meals.
Ingredients
- 50g of Instant Oat Flour 2.0 from FoodSeries
- 50g of squash
- 6 egg whites
- 1 pinch of nutmeg
- 1 pinch of ginger
- 1 pinch of salt
| Nutritional Information per serving | |
|---|---|
| Calories: | 270,5kcal |
| Fat: | 3,3g |
| of which saturates: | 0,6g |
| Carbohydrates: | 31,2g |
| of which sugars: | <1g |
| Fiber: | 6,2g |
| Proteins: | 29g |
| Salt: | 0,4g |
How to make: Oat Pancakes and Squash
| Preparation time: | 20 minutes |
| Cooking time: | 15 minutes |
| Portion size: | 1 Pancake |
| Number of servings: | 1 |
| Cooking style: | American |
- The first step is to make a squash puree. To do this, cook the squash in the oven, or in the microwave with a suitable container.
- Place all the ingredients in a blender and blend until you get a homogeneous mixture. If necessary, add a splash of milk.
- In the frying pan, it’s the same as always. Cook the pancakes according to your desired size.
- Optionally, you can add Organic Maple Syrup for a sweeter touch!
Also check out the many cooking possibilities for oat pancakes. Give making them at home a try! We look forward to your feedback.
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