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
HEARTY OATMEAL PANCAKES WITH MAPLE PECAN SYRUP
I used to serve these at my bed and breakfast on cool mornings to get my guests started off right. The oatmeal needs to be mixed the night before so plan ahead. It will be worth the wait. It is also great with 1 cup of blueberries added to the syrup for blueberry pecan oatmeal pancakes.
Provided by Sherri at the Beach
Categories Breakfast
Time 45m
Yield 14 pancakes
Number Of Ingredients 15
Steps:
- In a large mixing bowl, stir oats and buttermilk together. Cover with plastic and refrigerate over night.
- Just before cooking, add the eggs, butter, raisin to oatmeal and stir to combine.
- In another bowl, stir flour, b.powder, b.soda, cinnamon, nutmeg and cloves until combined.
- Mix wet ingredients into oatmeal mixture and stir to combine. Add more buttermilk if it is too thick (should look like thick gravy).
- Preheat griddle to 375 degrees. Drop by 1/4 cup measure oatmeal and cook until tops begin to bubble.
- Flip and cook the other side about 2 minutes.
- Meanwhile heat syrup, pecans and butter over low heat until warm.
Nutrition Facts : Calories 318.8, Fat 11.7, SaturatedFat 3.7, Cholesterol 42.5, Sodium 197.2, Carbohydrate 50.9, Fiber 2.3, Sugar 34.5, Protein 5.3
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop 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. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
OATMEAL PANCAKES WITH CRANBERRY SYRUP
Make and share this Oatmeal Pancakes With Cranberry Syrup recipe from Food.com.
Provided by swissms
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Syrup:.
- In a heavy saucepan, combine the cranberries and water; simmer 10-15 minutes (or until the berries have burst), stirring occasionally.
- Strain the mixture through a sieve into a saucepan, pressing hard on the solids.
- Stir in in the sugar and corn syrup and boil for 2 minutes, skimming off the foam. Let the syrup cool slightly before serving. (The syrup keeps for 1 month; cover and chill).
- Pancakes:.
- In a large bowl, stir together the oats, flour, sugar, baking powder, and baking soda.
- In a medium bowl, whisk together the buttermilk and eggs. Whisk the egg mixture into the flour mixture until combined well. Allow the batter to stand at room temperature for 1 hour or chilled overnight.
- Heat a griddle over medium heat. Brush with oil or butter.
- Drop the batter by 1/4-cup measures onto the griddle; cook pancakes for about 2 minutes on each side, or until they are golden brown. Serve with the syrup.
Nutrition Facts : Calories 779.6, Fat 6.5, SaturatedFat 1.9, Cholesterol 110.7, Sodium 644.2, Carbohydrate 172.3, Fiber 8.6, Sugar 94.1, Protein 15.7
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
CREAMY MAPLE CRANBERRY OATMEAL
Another delicious breakfast from Quaker Oats. This one is my favorite yet! It's so much better than storebought oatmeal mixes, and if you use soy milk it's dairy-free! I've also tried using part soy milk and part water to make it a little lighter and using brown sugar in place of the maple syrup, and it still turned out great!
Provided by Kree6528
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, bring milk and salt to a gentle boil (Watch carefully).
- Stir in oats, cranberries, and maple syrup.
- Return to a boil; reduce heat to medium.
- Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of milk is absorbed, stirring occasionally.
- Let stand until desired consistency.
- Stir in wheat germ.
- Spoon oatmeal into four cereal bowls.
- Drizzle with additional syrup, if desired.
- Serve with milk or yogurt, if desired.
- MICROWAVE DIRECTIONS: In 3-quart microwaveable bowl, combine all ingredients except wheat germ.
- Microwave on HIGH 6 to 7 minutes for quick oats and 9 to 10 minutes for old fashioned oats or until most of liquid is absorbed.
- Let stand until desired consistency.
- Stir in wheat germ.
Nutrition Facts : Calories 541.4, Fat 14, SaturatedFat 5.9, Cholesterol 29.9, Sodium 109.7, Carbohydrate 84.8, Fiber 9.8, Sugar 16.4, Protein 21.9
OATMEAL PANCAKES WITH MAPLE-CRANBERRY SYRUP
Make and share this Oatmeal Pancakes With Maple-Cranberry Syrup recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat syrup ingredients in a saucepan until melted; stir to mix well and keep warm.
- Oil a griddle and heat to 375°F.
- Mix pancake ingredients until just mixed (don't over stir).
- Pour batter by 1/4 cupfuls onto griddle, and turn when top is bubbly and edges are a little bit dry looking. Brown the other side.
- Serve hot with butter and heated syrup, if desired.
Nutrition Facts : Calories 126.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 36.5, Sodium 403.6, Carbohydrate 13.8, Fiber 1.4, Sugar 1.7, Protein 4.4
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