Roasted Pumpkin Oatmeal Pancakes Food
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.
PUMPKIN OATMEAL-FLAX PANCAKES
These are hearty-yet-fluffy, melt-in-your-mouth pancakes. They are perfect for cool, fall morning, and hearty enough for downright cold winter days. Eat 'em for breakfast, or dinner. Enjoy!
Provided by RichFoods
Categories Breakfast
Time 45m
Yield 24 pancakes, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine dry ingredients only.
- In a medium mixing bowl, combine wet ingredients, mix thoroughly.
- Pour wet ingredients into dry ingredients. Stir until just combined; don't overmix.
- Set aside.
- Heat griddle to 350 degrees, or heat frying pan on stovetop.
- Ladle pancakes onto griddle or fry pan.
- Cook approximately 3 minutes on first side, then flip; cook approximately 2 minutes on second side.
Nutrition Facts : Calories 303.7, Fat 7.7, SaturatedFat 2.8, Cholesterol 13.8, Sodium 794.6, Carbohydrate 49, Fiber 6.9, Sugar 8.4, Protein 13.5
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