OATMEAL CINNAMON PANCAKES
Top these hearty oatmeal cinnamon pancakes with anything from yogurt and fresh fruit to confectioners' sugar with maple syrup. Delish!
Provided by Anna Schreiber
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 14m
Yield 10
Number Of Ingredients 9
Steps:
- Combine flour, oats, brown sugar, baking powder, cinnamon, and salt in a large bowl.
- Whisk milk, eggs, and applesauce together in a separate bowl; stir into flour mixture until batter is smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 39.1 g, Cholesterol 41.1 mg, Fat 3.3 g, Fiber 2.5 g, Protein 7.6 g, SaturatedFat 1.1 g, Sodium 416 mg, Sugar 8.5 g
OATCAKES
Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.
Provided by EArlene
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
- Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
- Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g
SCOTTISH OATCAKES
The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
- Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
- Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g
CHOCOLATE OAT CAKES (SCOTLAND)
These are our take on the classic British digestive biscuit. We added chocolate to highlight the richness of the oats, and hazelnuts for texture and crunch. We love that they aren't too sweet, making them the perfect match for afternoon tea. Baking them in muffin tins gives them a gorgeous tea-cake shape, but they're also delicious as drop cookies.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 20 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
- Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
- With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined.
- Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster). Transfer cookies to a rack to cool. Serve.
CINNAMON OATCAKES
From self.com, posted here for safe keeping. This toasty twist on oatmeal will make you smile. Oats' B vitamins trigger production of mood-sweetening serotonin.
Provided by McGelby
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine first 3 ingredients.
- Spread evenly in a skillet coated with cooking spray.
- Cook over medium heat for 10 minutes, flipping once.
- Enjoy cake topped with applesauce and berries.
Nutrition Facts : Calories 381.7, Fat 5.6, SaturatedFat 0.9, Sodium 116.1, Carbohydrate 66, Fiber 10.3, Sugar 8.8, Protein 18.2
CINNAMON OAT CAKES
Provided by Amy Gallo
Categories Egg Breakfast Brunch Low Fat Vegetarian Quick & Easy High Fiber Mother's Day Oat Fall Healthy Cinnamon Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine first 3 ingredients. Spread evenly in a skillet coated with cooking spray. Cook over medium heat for 10 minutes, flipping once. Enjoy cake topped with applesauce and berries.
OATCAKES
This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)
Provided by TapestryThreads
Categories Breads
Time 1h10m
Yield 16 2x3-inch oatcakes, 16 serving(s)
Number Of Ingredients 5
Steps:
- Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
- Mix oats with baking powder and salt in a mixing bowl.
- Rub in butter until mixture is the texture of coarse crumbs.
- Stir in water to form a stiff dough.
- Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
- Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
- Bake at 325 degrees for one hour.
- Cool in pan and break apart. Store in airtight container.
Nutrition Facts : Calories 83.9, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 116.5, Carbohydrate 10.2, Fiber 1.5, Sugar 0.2, Protein 2.5
MARGO'S LOW-FAT OATCAKES
Make and share this Margo's Low-Fat Oatcakes recipe from Food.com.
Provided by mcarroll68
Categories Scones
Time 45m
Yield 10 Cakes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
- Sift together flour and spices.
- Put warm water and dried blueberries in a blender and purée (depending on the strength of your blender, you might want to start with 1/2 cup water until the berries are pretty well chopped, then add the rest). Add blueberry purée to oats.
- Beat together applesauce, Splenda and vanilla. Beat in Egg Beaters. Stir in oats and flour mixtures. Fold in cranberries and raisins. Press mixture evenly into pan. Sprinkle raw oats on top. Bake 30 minutes, or until cake is cooked in the center. Cool, then cut. Makes about 20 squares.
Nutrition Facts : Calories 763.9, Fat 7.3, SaturatedFat 1.3, Sodium 637.7, Carbohydrate 164.2, Fiber 18.9, Sugar 40.3, Protein 20.5
CHEESE-ONION BANNOCKS
Bannocks are Scottish oatcakes, similar to scones. Coarsely ground oats provide a hearty, slightly chewy texture to this savory version that's excellent as a snack or alongside a bowl of soup. We love these with Recipe #210183. From Cooking Light.
Provided by akgrown
Categories Scones
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400*. Saute onion in a small skillet coated with cooking spray until tender. Remove from heat; cool.
- Place flour, oats, baking powder, salt, and pepper in a food processor; process until oats are coarsely ground.
- Add butter; pulse 3 times or until combined. Add onion and cheese; pulse 3 times or until blended.
- Place oat mixture in a bowl. Add water and egg, stirring until moist. Let mixture stand one minute.
- Place mixture onto a lightly floured surface; knead 3 times (dough will be sticky).
- Divide dough in half; press each half into a 5-inch circle. Cut each circle into 8 wedges.
- Place wedges on a parchment covered baking sheet. Bake at 400* for 15 mins or until lightly browned.
- Best served warm with hearty soup.
Nutrition Facts : Calories 118.2, Fat 3.8, SaturatedFat 1.7, Cholesterol 6.6, Sodium 161.1, Carbohydrate 15.9, Fiber 2.2, Sugar 0.4, Protein 5.3
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