Easy Oatmeal Pancakes With Mixed Berry Topping Food

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BLUEBERRY OATMEAL PANCAKES



Blueberry Oatmeal Pancakes image

I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.

Provided by TheLadyBrianna

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 cups rolled oats
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 eggs
⅓ cup honey
¼ cup almond milk
1 tablespoon coconut oil, or as desired
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil, or as needed

Steps:

  • Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
  • Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
  • Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 57.4 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.4 g, Protein 8.9 g, SaturatedFat 5.4 g, Sodium 400.7 mg, Sugar 28 g

EASY OATMEAL PANCAKES WITH MIXED BERRY TOPPING



Easy Oatmeal Pancakes with Mixed Berry Topping image

Don't be tempted to skip breakfast. These wholesome pancakes can be on the table in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 5

Number Of Ingredients 8

1 1/4 cups frozen unsweetened mixed berries (from 14-oz bag)
1/2 cup blueberry syrup
3/4 cup quick-cooking oats
1 tablespoon packed brown sugar
1 cup fat-free (skim) milk
1/2 teaspoon vanilla
1 egg
1 cup reduced-fat all-purpose baking mix

Steps:

  • In 2-quart saucepan, cook topping ingredients over medium heat, stirring occasionally, until berries are thawed and mixture is warm. Remove from heat; set aside.
  • In medium bowl, mix oats, brown sugar, milk and vanilla; set aside.
  • Heat 12-inch nonstick skillet or griddle over medium-high heat, or heat to 375°F. Add egg and baking mix to oat mixture; stir just until all ingredients are moistened.
  • For each pancake, pour scant 1/4 cup batter into hot skillet; cook 1 to 1 1/2 minutes or until bubbly. Turn; cook 1 minute longer or until browned. Serve pancakes with topping.

Nutrition Facts : Calories 280, Carbohydrate 57 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 21 g

DUTCH BABY PANCAKE WITH BERRY TOPPING



Dutch Baby Pancake with Berry Topping image

Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 7

2 tablespoons butter or margarine
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1/2 cup milk
1/4 teaspoon salt
2 cups assorted fresh berries
Powdered sugar, if desired

Steps:

  • Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
  • In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
  • Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 2 g

FAMILY FAVORITE OATMEAL PANCAKES



Family Favorite Oatmeal Pancakes image

This recipe was from an old church cookbook and is a favorite breakfast treat in our family-kids and dad!

Provided by Mom of Five

Categories     Breakfast

Time 12m

Yield 20-30 pancakes

Number Of Ingredients 8

2 cups milk
1 1/2-2 cups rolled oats
2 eggs
1/4 cup oil
3/4 cup flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Pour milk over oats and let stand 2-5 minutes.
  • Beat in eggs, oil, then remaining ingredients.
  • Mixture will be thin.
  • Fry on hot griddle.
  • Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.

Nutrition Facts : Calories 92.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 22, Sodium 181.2, Carbohydrate 10.3, Fiber 0.7, Sugar 1.4, Protein 2.7

MIXED BERRY TOPPING



Mixed Berry Topping image

Make and share this Mixed Berry Topping recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 10 serving(s)

Number Of Ingredients 4

3 cups frozen mixed berries
4 tablespoons cornstarch
1/2 teaspoon dired lavender buds
1/4 cup limoncello lemon liquor

Steps:

  • Place all but the lemoncello in a small pot and stir to blend bring to a boil, lower heat to medium and cook for 4 minutes at which point will be thick. Add the lemoncello stir and cool.

Nutrition Facts : Calories 12.2, Sodium 0.3, Carbohydrate 2.9

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