Oatmeal Pancakes With Cinnamon Food

OATMEAL CINNAMON PANCAKES

Steps:

• Combine flour, oats, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Whisk milk, eggs, and applesauce together in a separate bowl; stir into flour mixture until batter is smooth.
• Heat a lightly oiled 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, 1 to 2 minutes. Repeat with remaining batter.

OATMEAL PANCAKES WITH CINNAMON

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.

BOB'S CINNAMON-OATMEAL PANCAKES

Steps:

• In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
• Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

CINNAMON OATMEAL PANCAKES

Steps:

• Add oats to a blender or food processor fitted with blade attachment and process continuously for one minute or until oats are ground into flour and no particles remain.Over medium mixing bowl sift together ground oats, all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, cinnamon and salt.
• Add buttermilk, melted butter, and eggs. Stir until just combined. Do not overmix. It's okay if a few lumps remain.
• Spray a medium non-stick skillet or griddle with cooking spray and preheat over low-medium heat. Once heated, ladle or spoon about 1/4 cup batter onto skillet or griddle, forming batter into a circle with the back of your spoon or ladle.
• Cook until bubbles form and pop. Spray a large spatula with cooking spray, and quickly flip pancake. Cook until both sides are golden brown. About 2-3 minutes per side.
• Continue with remaining batter respraying the pan or griddle with cooking spray between pancakes. Place finished pancakes on a plate and tent with aluminum foil to keep them warm. Serve warm with hot maple syrup or hot homemade apple syrup.

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.

CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE

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 AND CINNAMON OATMEAL PANCAKES

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.

CINNAMON OATMEAL PANCAKE MIX

Steps:

• Combine all dry ingredients to create about 8 cups of mix.
• Store in an air tight container until you are ready to use.
• To prepare for pancakes:.
• In a large mixing bowl, beat the eggs.
• Beat in the vegetable oil.
• Mix in 2 cups of mix alternately with the water.
• Scoop in heaping Tablespoon amounts per pancake onto a lightly greased skillet set at medium-high heat.
• Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown.

CINNAMON OATMEAL PANCAKES

Steps:

• Preheat oven to 250°F. Place large baking sheet in oven. Stir 1 1/3 cups water, oats, and 5 tablespoons butter in heavy medium saucepan over medium-high heat until mixture comes to boil. Cook until mixture is very thick, stirring constantly, about 5 minutes. Transfer to large bowl and cool 15 minutes. Stir in flour, sugar, wheat germ, eggs, cinnamon, baking powder, salt, and nutmeg. Mix in fruit, if desired.
• Heat griddle or 2 large nonstick skillets over medium-high heat. Brush with butter. Drop batter onto griddle or skillets by generous 1/2 cup for each pancake; spread batter to 4- to 5-inch rounds. Cook pancakes until brown and cooked through, about 4 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining batter. Serve pancakes with syrup and/or yogurt.

FAMILY FAVORITE OATMEAL PANCAKES

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.