APPLE CINNAMON OATMEAL PANCAKES
Hearty oats, juicy apples and plenty of cinnamon make these Apple Oatmeal Pancakes the perfect easy breakfast! Fluffy and full of flavor, all you have to do is pop everything in the blender! This pancake recipe is great for all of your brunching fun.
Provided by Lorie Yarro
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- In a food processor or high powered blender, process the oats until a flour consistency.
- Transfer flour to a mixing bowl.
- In a blender, add all other ingredients and blend until smooth and combined.
- Add the flour to the mixture and pulse or mix to combine. (You don't have to use the blender for this, you could also pour the mixture into the bowl with the flour and stir to combine!) If the batter seems too thick, add more milk one tablespoon at a time until desired consistency.
- Pour desired amount for each pancake over a griddle or pan at about medium to medium high heat.
- Heat until bubbles form all around the edges of the pancakes and then flip.
- Cook to desired golden brown.
- Add your favorite toppings and enjoy!
Nutrition Facts : Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 57 mg, Fiber 3 g, Sugar 5 g, Calories 133 kcal, ServingSize 1 serving
APPLE AND FLAX PANCAKES
So good, and good for you!!! Apples for breakfast! Yummy!!!!! II'm always trying to get more fiber in our diet. This recipe does this that with out the "yuk" factor! from HyVee.com **Update -- it seems that the quantity is incorrect, so I'm changing it from 24 to 16. :)
Provided by kittycatmom
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, ground flax, sugar, baking powder, salt, cinnamon and nutmeg.
- In a medium bowl, lightly beat together the egg yolks, milk and melted butter.
- Add liquid ingredients to the dry ingredients. Stir until just combined.
- Shred the apple and add to the batter. Stir until just combined.
- Fold in stiffly beaten egg whites.
- Preheat griddle or heavy fry pan to medium heat. Lightly grease pan or spray with nonstick vegetable spray.
- Using a 1/3-cup measure, pour batter onto pan.
- Cook pancakes until bubbles appear on the surface - about 1 minute.
- Turn pancakes over and brown on the other side.
Nutrition Facts : Calories 423.2, Fat 19, SaturatedFat 7.8, Cholesterol 134.8, Sodium 695.9, Carbohydrate 52.3, Fiber 5.7, Sugar 17.1, Protein 12.4
APPLE PANCAKES
Provided by Food Network Kitchen
Time 27m
Yield about 20 four-inch pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
- Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
- Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
- In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
- Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.
FLAX PANCAKES
Another treat for those of us on low carb, diabetic diets. These pancakes are delicious and suitable for the whole family. Note the nutritional information for this recipe; high in calcium, protein and magnesium!
Provided by Geema
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients in medium bowl.
- In another bowl, beat together the eggs, cream and vanilla, then pouring it into the bowl of dry ingredients.
- Stir well and let sit for 3 minutes until it begins to bubble and thicken slightly. Using about 1/8 cup, spoon batter onto a hot, buttered griddle and let cook until some bubbles appear on the surface of the pancake. Carefully turn and cook the other side for just a minute.
- Serve with your favorite syrup.
LIGHT AND FLUFFY FLAX PANCAKES
This is my absolute favorite recipe for pancakes. Truly delicious, simple and healthful. Enjoy! The yield is for large pancakes, if you like them small or medium you will get 8-10.
Provided by TaterBug
Categories Breakfast
Time 20m
Yield 6-10 medium to large cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the dry items first.
- Beat the egg and egg white until nice and fluffy.
- Combine the eggs and melted butter to the milk and slowly stir in the flour.
- Let sit at least 5-6 minutes while heating the pan.
- These will be high, but light and fluffy.
FLAXSEED OATMEAL PANCAKES
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened. , In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. , Pour batter by 1/4 cupfuls onto a greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 108mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
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- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up. If batter is WAY too thick, you may need to add a few extra tablespoons of milk to the blender.
- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
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