Oatmeal Pancakes With Walnut Butter Food

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.

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 PANCAKES WITH WALNUT BUTTER

Steps:

• To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
• Cover and refrigerate overnight.
• While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
• Sift together the flour, baking soda, baking powder and salt.
• Stir the sugars into the flour mixture.
• Add to the oatmeal mixture and mix to combine, but do not overmix.
• Make sure griddle is not too hot as it takes time for the oatmeal to cook.
• Lightly spray the griddle with non-stick cooking spray.
• Pour batter onto the griddle and cook until golden brown on the bottom.
• Turn pancakes and cook until done.
• Repeat with remaining batter.
• Serve with walnut butter.
• Excellent with blackbery compote or syrup.
• This batter keeps well for several days in the refrigerator.
• After storing, you may need to thin it out with a little more buttermilk.
• To make walnut butter: The night before, combine the butter, sugars, and walnuts.
• Refrigerate overnight to allow flavors to combine.
• Any leftover walnut butter may be frozen.

QUICK OATMEAL PANCAKES

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.

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

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.