QUICK OATMEAL PANCAKES
My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce.
Provided by CASSIEBEL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 3
Number Of Ingredients 12
Steps:
- Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
- Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
- Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 48.2 g, Cholesterol 146.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 762.4 mg, Sugar 14.1 g
BROWN SUGAR OATMEAL PANCAKES
My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. -Sharon W. Bickett, Chester, South Carolina
Provided by Taste of Home
Time 15m
Yield about 10 pancakes.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 263 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.
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
FAMILY FAVORITE OATMEAL PANCAKES
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
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
HEALTHY OATMEAL PANCAKES
These wholesomely delicious pancakes are my very favorite. I've been making them for years since finding this keeper recipe in The Low Cholesterol Olive Oil Cookbook (Schlesinger & Ernest) 1990.
Provided by Debs Recipes
Categories Breakfast
Time 15m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil an electric frypan or pancake griddle with no-stick cooking spray and heat.
- Whisk (wet ingredients) milk, oil, and eggs together; combine remaining (dry) ingredients and add them to the wet ingredients; stir to combine all.
- Pour 1/4 cup of batter at a time onto hot griddle to form 5-6" pancakes; cook until surface of pancakes is bubbled; flip pancakes over and cook until both sides are light golden brown.
- NOTES: The ratio of white flour to whole wheat flour can easily be varied (example: 1 cup white with 1/2 cup wheat flour) to suit your family's preference. Also, you may opt to use two whole eggs instead of fussing with egg whites. And for this recipe, your choice of either quick-cooking or regular old-fashioned oatmeal will work just fine.
OATMEAL PANCAKES
These are different and, in my opinion, delicious. Not a favourite with the men in my house (sigh) so I don't get to make them too often. ("Ew, wheat germ.") Hope your family likes them!
Provided by Lennie
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, pour milk over rolled oats; let stand for 5 minutes.
- In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
- Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
- Heat a large greased skillet over medium to med-high heat.
- Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
- Turn over and cook for about 30-60 seconds longer, or until set.
- Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.
EASY OATMEAL PANCAKES
Oatmeal Pancakes are easy to make and a more filling than your typical pancake recipe. The batter comes together in just 5 minutes with ingredients you probably already have on hand!
Provided by Rachel Farnsworth
Categories Breakfast
Time 10m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, stir together flour, quick oats, sugar, baking powder, baking soda, and salt.
- Whisk in buttermilk, eggs, and melted butter just until combined.
- Preheat a flat griddle over medium-high heat.
- Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
- Cook other side until golden brown. Serve hot with syrup.
Nutrition Facts : ServingSize 1 pancake, Calories 70 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 248 mg, Fiber 1 g, Sugar 3 g
OATMEAL PANCAKES
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g
OATMEAL PANCAKES
These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.
Provided by Food Network
Time 35m
Yield 4
Number Of Ingredients 11
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.
More about "oatmeal pancake food"
VEGAN OATMEAL PANCAKES (EASY, NO EGG, NO MILK) - THE WORKTOP
From theworktop.com
4.6/5 (41)Servings 6Cuisine AmericanTotal Time 35 mins
- Heat a griddle or large skillet (preferably cast iron - see notes) on medium-low to medium heat. Using a paper towel, rub on a bit of oil. Each pancake takes about 7-8 minutes total to cook, so if you can only fit one pancake on your griddle, use 2 pans at once to reduce the total cooking time.
- In a medium bowl, mix together the oats and 1 cup (240 milliliters) oat milk. Microwave on high for 1 minute 30 seconds. Remove from microwave and give the oatmeal a stir. Mix in the sunflower oil. Set aside and allow to cool for a few minutes.
- In a separate large bowl, mix together the flour, baking powder, baking soda, sugar and salt. Make a well in it and mix in the oatmeal with a fork.
- Slowly mix vinegar and the remaining 1/2 cup oat milk, adding about 2 tablespoons at a time. You may not need the entire 1/2 cup. How much you end up using will be dependent on the brand and type of oats you use. The batter should be the consistency of a thick bowl of oatmeal, so when you drop the batter on the griddle, the batter will slowly form into a circle shape with the gentle help of a spoon to spread it.
HEALTHY OATMEAL PANCAKES (EASY, FLUFFY, MOIST} - HEALTHY ...
From healthyseasonalrecipes.com
Reviews 7Calories 269 per servingCategory Breakfast
- Grind oats in a food processor until it resembles the texture of coarse flour, about 45 seconds. Add flour, whole-wheat flour, baking powder, baking soda and salt and pulse to combine. Add butter, and pulse until the mixture resembles coarse meal.
- Whisk buttermilk and egg together in a glass measuring cup. Pour into the center of the well and gradually stir into the oat mixture.
- Heat non-stick skillet or griddle over medium-high heat until a bead of water sizzles and evaporates in a second. Brush some of the oil over the skillet or griddle. Ladle batter 1/3 cup at a time onto the griddle, spreading out into a circle and spacing to account for spread.
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Baking powder 1 tsp (5 mL)Chopped pitted medjool dates ¼ cup (60 mL)Baking soda 1/2 tsp (2 mL)Large flake oats 1 cup (250 mL)
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From pancakerecipes.com
5/5 (1)Total Time 30 minsCategory BreakfastCalories 339 per serving
- In a large bowl, mix together oats and milk. If using old fashioned rolled oats, let oats soak in milk for ten minutes.
- On top of wet ingredients, add flour, baking powder, cinnamon, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Don’t overmix.
- Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
OATMEAL PANCAKES {HEARTY & HEALTHY} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
5/5 (4)Total Time 20 minsCategory BreakfastCalories 210 per serving
- Add the oatmeal and buttermilk to the bowl of a food processor or in a blender. Allow the mixture to sit for a few minutes. Add the remaining ingredients and puree until smooth.
- Let the batter stand while a griddle is being heated. Once the griddle has reached medium high heat pour 1/4 cup of batter per pancake onto the griddle.
BEST-EVER OATMEAL PANCAKES (REALLY!) – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 15 minsCategory BreakfastCalories 149 per serving
- Melt the butter. Place all ingredients in a blender and blend on high until a smooth batter forms.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about 1/3 cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
- Add 1 tablespoon milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
BLENDER OATMEAL PANCAKES RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (93)Total Time 20 minsCategory BreakfastCalories 299 per serving
- If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now (if not, carry on and you’ll find a stovetop alternative in step 3).
- In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.
- If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If your surface is not non-stick, lightly brush the cooking surface with melted butter.
- Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
OATMEAL PANCAKES RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 9Total Time 35 mins
- In a dry skillet, over medium-high heat, toast the oats by constantly stirring them for 2-3 minutes, until they smell nutty. Remove from heat and allow to cool, about 5 minutes.
- In the bowl of a food processor, combine toasted oats, flour, brown sugar, salt, baking powder, and baking soda. Process for one minute, until the oats have been completely broken down and the mixture resembles a coarse meal.
- In a separate bowl, whisk together buttermilk, egg, butter, and vanilla extract. Add to dry ingredients in food processor and process until a smooth batter forms. Use a spatula to scrape down the sides and bottom of food processor, and mix again for a few more seconds to ensure everything is incorporated.
- In a clean skillet, over medium-high heat, pour a small amount of vegetable oil to coat the pan. When the oil is shimmering, measure 1/4 cup of batter and pour in a circle, spreading the batter with the measuring cup so the circle is about 1/2-inch thick. When bubbles appear on the surface of the batter, use a spatula to flip the pancake over to finish cooking. Once cooked all the way through, remove to a paper towel-lined plate. Repeat with remaining batter.
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4/5 (54)Calories 273 per servingServings 3
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
- Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
- Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.
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5/5 (3)Total Time 20 minsCategory BreakfastCalories 248 per serving
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5/5 (321)Total Time 7 minsCategory BreakfastCalories 155 per serving
- In a high speed blender, add all your ingredients and blend very well, until a smooth batter remains. Let the batter sit for 5 minutes, to thicken.
- Grease a non-stick pan and heat on medium. Once hot, add scant 1/4 cup portions of pancake batter and cover the pan. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer to a large plate. Repeat the process until all the pancake batter is used up.
5 HEALTHY OATMEAL PANCAKE RECIPES (READY IN 10 MINUTES ...
From toddlerinaction.com
Cuisine Gluten FreeTotal Time 10 minsCategory Toddler BreakfastCalories 526 per serving
- Use your food processor, blender or hand blender and a bowl to prepare the batter. Simply blend everything together until smooth.
- Heat a large non-stick pan to medium, cover with butter/coconut oil and pour the batter forming small, palm-sized pancakes. Reduce the heat a bit (these burn fast if the temperature is too high!).
- Once bubbles come up and the edges are done, flip using a large spatula. Cook until golden brown and then transfer to a plate.
- Serve immediately like this or top with your favorite toppings - fresh fruit, maple syrup, peanut butter or honey and butter.
OATMEAL PANCAKE RECIPE - KATH EATS REAL FOOD
From katheats.com
5/5 (2)Servings 1Cuisine AmericanCategory Breakfast
- Mix oats and beat egg with baking powder, vanilla, and cinnamon in a bowl. Allow to sit for a few minutes.
- When skillet is hot, pour your batter in while shaping it into a large circular “pancake” with a spatula.
- Cook for 3-5 minutes on first side. When you can shake it around in the pan, it’s time to flip. Cook for another 2-3 minutes.
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