Oatmeal And Yogurt Pancakes Food

GREEK YOGURT OATMEAL

Steps:

• Combine oats, banana, cinnamon, and salt in a microwave-safe bowl; add water and stir. Cook in microwave until water is absorbed, 2 to 3 minutes. Stir to evenly distribute cinnamon; let stand until slightly cooled, about 3 minutes.
• Spoon Greek yogurt, strawberry jam, and peanut butter over oatmeal; stir.

OAT AND APPLE PANCAKES WITH YOGURT

Steps:

• Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
• Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about 1/2" apart, and cook until lightly golden, about 1 minute. Turn over and pour 1/3 cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
• Serve pancakes with yogurt and more maple syrup.

BLUEBERRY OATMEAL YOGURT PANCAKES

Steps:

• Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. Lightly coat a griddle or nonstick skillet with nonstick spray. In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine. Working in batches, scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven. Serve immediately with maple syrup.

OATMEAL PANCAKES - WITH GREEK YOGURT

Steps:

• In a bowl, stir the yogurt into the egg, then add the oats, flour, sugar, oil, baking powder, baking soda, salt, and cinnamon. (if you want a thinner batter, add some milk.).
• Pour about 3 tablespoons of the batter onto a heated griddle or "platter" and cook until puffed and lightly golden on both sides.
• These nutritious pancakes are traditionally serve with fruit preserves.

OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
• Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
• Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
• Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
• Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
• Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
• Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
• Serve hot with desired toppings.

BANANA OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
• Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
• Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
• Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.

OATMEAL PANCAKES

Steps:

• Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend 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 and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
• Serve the pancakes with a dollop of yogurt and sliced strawberries.

OATMEAL COTTAGE CHEESE PANCAKES

Steps:

• Add one cup each of quick oats, egg white and cottage cheese to a blender. Blend on high until combined and smooth.
• Let the pancake batter rest for about 5 minutes to allow it to thicken up a bit.
• Heat a non-stick pan over medium-high heat and then add a tsp of grapeseed oil to coat the pan. Pour the batter into the pan to create 4" pancake rounds.
• Cook until they begin to bubble and then flip. Allow them to cook for about another 30 seconds or until cooked through. Remove from the pan. Serve with Greek yogurt, more cottage cheese, berries, jam or peanut butter.

OATMEAL AND YOGURT PANCAKES

Steps:

• In one bowl, pour the milk over the oatmeal to soak.
• Mix the dry ingriedience in one bowl.
• Mix the other ingredience in another.
• Combine all of the bowls together.
• Add milk until it is the right consistency.
• Pour 1/3 cup of batter into a greased frying pan on medium heat.
• Tip shake the frying pan to get the pancake to spread out.
• Cook until the sides of the pancake pull up from the pan about five minutes. DO NOT OVERCOOK. It blackens quickly.
• Flip the pancake over and cook for another minute or so.
• Serve with butter.
• Batter will keep overnight.