OATMEAL COOKIE PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield about 12 cakes, 4 servings
Number Of Ingredients 15
Steps:
- Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
- Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
OATMEAL-BANANA PANCAKES
These delicate, crepe-like pancakes are dairy free and easy to make. Your kids will love them! Serve with sliced bananas, syrup, and butter.
Provided by Yoly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
- Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and 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 392.6 calories, Carbohydrate 50.5 g, Fat 18.1 g, Fiber 7.6 g, Protein 10.3 g, SaturatedFat 1.5 g, Sodium 474.6 mg, Sugar 24.1 g
EASY BANANA NUT PANCAKES
This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.
Provided by CoOkInGnUt
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 19m
Yield 3
Number Of Ingredients 13
Steps:
- Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
- Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
- Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 g
OAT PANCAKES WITH BANANA-NUT SYRUP
Enjoy these oat pancakes made using Original Bisquick® mix and served with banana-nut syrup - a tasty breakfast that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- In 1 1/2-quart saucepan, melt butter over medium heat. Cook walnuts in butter, stirring occasionally, just until nuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Remove from heat; cover to keep warm.
- In medium bowl, stir all pancake ingredients with fork or whisk until blended.
- Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
Nutrition Facts : Calories 520, Carbohydrate 86 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg
OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP
A spoonful of brown sugar and a handful of oats make Bisquick® pancakes extraordinaire!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Nutrition Facts : Calories 520, Carbohydrate 86 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 35 g, TransFat 1 g
BANANA OATMEAL PANCAKES
These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. - Patricia Swart, Galloway , New Jersey
Provided by Taste of Home
Time 15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
BANANA OAT PANCAKES
I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. -Janie Obermier, St. Joseph, Missouri
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.
Nutrition Facts : Calories 261 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
BANANA OAT PANCAKES WITH WALNUTS
These pancakes are so delicious you won't even realize they're good for you too! They are deliciously nutty with a noticeable banana and oat flavor that is even better with a drizzle of peanut butter.
Provided by Katie Clack
Categories Breakfast
Number Of Ingredients 10
Steps:
- Add the 2 cups of rolled oats to a blender. Pulse until finely ground like flour, but not clumping together.
- Then add the 2 whole bananas, 1 egg, 1 cup oat milk, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 2 tsp baking powder, pinch of salt and 1/2 tsp of ground cinnamon to the blender. Blend for about 30 seconds or until smooth.
- Add 1/2 cup of chopped walnuts to blender and pulse until walnuts are finely chopped, but not completely smooth.
- Heat a griddle or frying pan to medium low heat. Spray pan with non stick spray, or add a tsp of unsalted butter to the pan. Using a 1/4 cup measuring cup, scoop out the batter into the pan. Once golden brown on the bottom flip and continue cooking on opposite side until golden brown.
- If freezing, spread pancakes in an even layer on a cookie sheet that has been lined with parchment paper. Freeze for 1-2 hours and then place into glass container or freezer bag with a layer of parchment paper between each pancake so that they don't stick together. To reheat, pull directly from freezer and heat in microwave for 90 seconds, or put directly into toaster.
BANANA OAT PANCAKES
These are fluffy and delicious. I love them with butter and maple syrup but a little bit of cream cheese on top is also great. They freeze well so you can make a big batch and eat them through the week
Provided by Izy Hossack
Categories Breakfast
Time 35m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix the mashed banana, eggs, buttermilk, vanilla and oil until well combined. Add in the flour, oats, baking powder and salt. Mix until just combined then let sit for 10 minutes to thicken slightly.
- Place a large non-stick skillet over a medium-low heat on the stove and pour in enough vegetable oil to lightly coat the surface of the skillet. Once the pan is hot, pour ¼ cup of batter into the pan to form one pancake. Repeat to fit 3 to 4 pancakes in the skillet, depending on the size. Cook over a low heat until the undersides of the pancakes are golden. Flip and cook on the other side until golden.
- Remove to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.
Nutrition Facts : Calories 410.6, Fat 17.7, SaturatedFat 3.1, Cholesterol 95.5, Sodium 321.9, Carbohydrate 50.7, Fiber 2.8, Sugar 5.7, Protein 11.6
BANANA OAT PANCAKES
"I concocted these fluffy pancakes using a muffin recipe," relates Janie Obermier of St. Joseph, Missouri. "We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too." From Taste Of Home 2006
Provided by The Daycare Lady
Categories Quick Breads
Time 20m
Yield 1 dozen pancakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.
Nutrition Facts : Calories 129.9, Fat 4.2, SaturatedFat 1, Cholesterol 21.4, Sodium 80.3, Carbohydrate 19.4, Fiber 1.2, Sugar 2.7, Protein 3.8
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