Overnight Raisin Oatmeal Pancakes Food

OATMEAL PANCAKES

Oatmeal Pancakes image

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

Ingredients

3/4 cup whole wheat flour (see Cook's Note)
3/4 cup quick-cooking oats
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 cup milk
3 tablespoons unsalted butter, melted and cooled, plus more for the pan
1 large egg
Vanilla yogurt and sliced strawberries, for serving

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.

QUICK OATMEAL RAISIN PANCAKES

Quick Oatmeal Raisin Pancakes image

I found this pancake recipe in a newspaper nearly 50 years ago and have used it ever since. -Karel Hurt, Cortez, Colorado

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 12 pancakes.

Number Of Ingredients 11

Ingredients

2 cups quick-cooking oats
2 cups buttermilk
1/2 cup egg substitute
2 tablespoons canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins

Steps:

In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside., In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add raisins., Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Nutrition Facts : Calories 274 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 505mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

BANANA, RAISIN, AND OATMEAL PANCAKES

Banana, Raisin, and Oatmeal Pancakes image

Categories Fruit Breakfast Brunch Quick & Easy Yogurt Raisin Banana Oat Winter Pan-Fry Bon Appétit

Yield Makes about 12

Number Of Ingredients 14

Ingredients

1 cup old-fashioned oats
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup plain yogurt
3/4 cup whole milk
2 large eggs
1/2 teaspoon vanilla extract
2 ripe bananas, mashed
1 cup raisins
1/4 cup (1/2 stick) unsalted butter, melted
Additional melted butter

Steps:

Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.
Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.

OVERNIGHT RAISIN-OATMEAL PANCAKES

Overnight Raisin-Oatmeal Pancakes image

Make and share this Overnight Raisin-Oatmeal Pancakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Breakfast

Time P1D

Yield 3 cups batter

Number Of Ingredients 11

Ingredients

2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1/4 cup butter, softened
1/3 cup raisins
1/2 cup all-purpose flour
2 -3 tablespoons white sugar, to taste
1 teaspoon baking powder
1 teaspoon baking soda
1/2-1 teaspoon cinnamon
1/2 teaspoon salt

Steps:

Mix together the oatmeal and buttermilk; refrigerate overnight.
The next morning: add in the eggs, butter and raisins; mix well.
In a bowl, sift ogether the flour, sugar, baking powder, baking soda, cinnamon and salt.
Add in the oatmeal mixture; stir to moisten.
Allow the batter to sit at room temperature for 20 minutes.
Heat the griddle to desired temperature.
Pour 1/4 cup of batter onto hot griddle (if the batter is too thick, add 1 Tbsp buttermilk at a time until desired consistancy).
Cook pancakes until bubbles appear on top; turn to brown-- DELICIOUS!

Nutrition Facts : Calories 611.6, Fat 23.8, SaturatedFat 12.3, Cholesterol 171.2, Sodium 1287.6, Carbohydrate 82.4, Fiber 6.8, Sugar 26.5, Protein 19.5

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