Oatmeal Pancakes with Coconut Cream and Blood Oranges
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Vikalinka · by Julia Frey of Vikalinka★ 5.0 (13)

Oatmeal Pancakes with Coconut Cream and Blood Oranges

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 22%
CARBS 48G49% OF CAL
8G FIBER21G SUGAR19G OTHER
FAT 20G46% OF CAL
16G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy oatmeal pancakes made with oats and topped with whipped coconut cream and fresh citrus fruits. A hearty breakfast that balances whole grains with bright, refreshing flavors.

mainamericanbaked goodeggsdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1½ cups / 135g rolled oats
  • 2 cups / 500ml skim milk (or soy milk)
  • 1 egg
  • 1/3 cup / 45g whole wheat flour
  • 1/4 cup / 30g wheat bran
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 2 tsp coconut oil (plus more for cooking pancakes; melted)
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 can coconut milk (not reduced fat)
  • 2 tbsp icing sugar
  • 2 blood oranges (peeled and thinly sliced)
  • 2 tangerines (peeled and thinly sliced)
  • Unsweetened coconut flakes (optional)
  • Pomegranate seeds (optional)
PREP
10M
SODIUM
251MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.