Spice Pancakes With Oatmeal Food

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.

HEARTY OATMEAL PANCAKES

Steps:

• Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
• Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
• Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
• Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

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.

OATMEAL PANCAKES

Steps:

• In bowl, pour milk over rolled oats; let stand for 5 minutes.
• In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
• Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
• Heat a large greased skillet over medium to med-high heat.
• Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
• Turn over and cook for about 30-60 seconds longer, or until set.
• Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.

OATMEAL PANCAKES II

Steps:

• Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
• 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.

SPICE PANCAKES

Steps:

• Mix all ingredients.
• Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble.
• This makes a large batch that freezes and reheats well and they smell wonderful!

HOLIDAY SPICE PANCAKES

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour 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.

HEALTHY PUMPKIN SPICE PANCAKES

Steps:

• Beat eggs well until somewhat frothy.
• Add other ingredients except pumpkin and mix.
• Add pumpkin and mix again.
• Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
• Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.

SPICE PANCAKES WITH OATMEAL

Steps:

• Grind oats in blender into powder. Set aside.
• Crack eggs into bowl and beat until fluffy.
• Add oil, milk, vanilla, and sugar and stir to combine.
• In a separate bowl [if desired, I usually just add them all the the wet bowl and then stir], combine spices, salt, flour, oats and baking powder.
• Add dry ingredients to wet and stir only until mixed [it will look a little lumpy].
• Pour by 1/4 cup onto non-stick griddle, or into greased frying pan [however you normally cook your pancakes].
• When edges are try and tops are bubbly, flip and cook until they reach a golden brown.