OATMEAL PANCAKES WITH CINNAMON
Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered sugar and bananas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Yield Makes 20
Number Of Ingredients 9
Steps:
- In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.
Nutrition Facts : Calories 296 g, Fat 11 g, Fiber 1 g, Protein 21 g
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
CINNAMON OATMEAL PANCAKE MIX
This is an easy mix to make & keep on hand for a quick & tasty addition to your breakfast. My children love these so much that I end up making the whole mix into pancakes and freezing extras for a quick breakfast before school.
Provided by Micki Lea
Categories Breakfast
Time 20m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Combine all dry ingredients to create about 8 cups of mix.
- Store in an air tight container until you are ready to use.
- To prepare for pancakes:.
- In a large mixing bowl, beat the eggs.
- Beat in the vegetable oil.
- Mix in 2 cups of mix alternately with the water.
- Scoop in heaping Tablespoon amounts per pancake onto a lightly greased skillet set at medium-high heat.
- Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown.
Nutrition Facts : Calories 89.3, Fat 2.3, SaturatedFat 0.4, Cholesterol 9.3, Sodium 266.9, Carbohydrate 14.1, Fiber 1.7, Sugar 1.5, Protein 3.5
QUICK OATMEAL PANCAKES
My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce.
Provided by CASSIEBEL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 3
Number Of Ingredients 12
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.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 48.2 g, Cholesterol 146.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 762.4 mg, Sugar 14.1 g
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