APPLE OATMEAL PANCAKES
Fluffy apple pancakes that you can make in your blender! These healthy pancakes are gluten free, too (no flour required, just oats!). Recipe yields 6 medium pancakes about 4 inches in diameter. FAIR WARNING: For reasons that I have not been able to deduce, these pancakes haven't turned out well for everyone like they did for me (I've made them six times and they always turned out well!). Oat flour is always a little finicky but I don't know why these pancakes have been particularly problematic. These pancakes are the reason why my cookbook's pancakes aren't oat flour based.
Provided by Cookie and Kate
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Place all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn't see any remaining bits of oats or hear oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you're using a non-stick electric griddle like mine, you might not need any oil at all.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about 1/3 cup of batter onto the pan. This batter is thick, but your pancakes won't cook through if they're thicker than 1/2-inch, so you might need to help spread the batter out with a spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny. (Be patient, these pancakes need to cook a little lower and slower than most.)
- Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Nutrition Facts : Calories 1165 calories, Sugar 46.6 g, Sodium 677 mg, Fat 43.1 g, SaturatedFat 26 g, TransFat 0 g, Carbohydrate 169.5 g, Fiber 24.6 g, Protein 33.6 g, Cholesterol 186 mg
CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE
Oats have a tendency to get gummy in pancakes, but when they're blended with the whole wheat flour, they stay light in the batter while adding a nice nuttiness. Lowfat milk saves calories and leaves room for melted butter in the batter. The apple compote takes the place of syrup and is sweetened by unrefined natural sugars.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
- Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
- Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
- Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.
APPLE-CINNAMON PANCAKES
Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.
Provided by Food Network Kitchen
Time 35m
Yield about 16 pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
- Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
- Serve the pancakes with butter and maple syrup or honey.
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
CINNAMON APPLE OATMEAL PANCAKES
From Cooking Healthy Across America. I love to double or triple the recipe for school and freeze the extras. Just reheat in the toaster or microwave for a minute or two until piping hot.
Provided by Topher
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together oats, flour, sugar, baking powder and soda, and cinnamon in a large bowl.
- In another bowl, mix buttermilk, egg, applesauce, and butter.
- Pour over dry ingredients and mix well.
- Cover and refrigerate overnight or up to 3 days.
- Coat skillet or equivalent with spray and place on medium heat.
- Add 1/4 cup batter at a time to make pancakes.
- Cook on one side until tiny bubbles form along edges.
- Flip and cook another 3-5 minutes per side.
- Serve.
Nutrition Facts : Calories 219.4, Fat 6.7, SaturatedFat 3.3, Cholesterol 13.7, Sodium 421.7, Carbohydrate 30.9, Fiber 3, Sugar 8.6, Protein 9.7
APPLE AND CINNAMON OATMEAL PANCAKES
Categories Breakfast Brunch Quick & Easy High Fiber Apple Oat Fall Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes twelve-4-inch pancakes, serving 2
Number Of Ingredients 12
Steps:
- In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.
OATMEAL PANCAKES WITH CINNAMON
Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered sugar and bananas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Yield Makes 20
Number Of Ingredients 9
Steps:
- In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.
Nutrition Facts : Calories 296 g, Fat 11 g, Fiber 1 g, Protein 21 g
EASY APPLE CINNAMON OATMEAL PANCAKES
Make and share this Easy Apple Cinnamon Oatmeal Pancakes recipe from Food.com.
Provided by queenofpink
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pour dry oatmeal into bowl and add 1/2 cup of soy milk and let sit 10 minutes. Mix with remaining ingredients till well blended, but do not overmix. More milk may be needed depending on desired consistency. Drop 3 tablespoons of mixture onto a nonstick skillet at medium high heat and cook for 1 minute each side. Serve hot.
Nutrition Facts : Calories 172.4, Fat 4.8, SaturatedFat 0.5, Sodium 186.2, Carbohydrate 30.5, Fiber 4.3, Sugar 7.1, Protein 4.3
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