Oatmeal Rhubarb Pancakes Recipes

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OATMEAL RHUBARB PANCAKES

Fresh rhubarb from the farmers market inspired these hearty pancakes.

Provided by Alison M

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11



Oatmeal Rhubarb Pancakes image

Steps:

  • Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
  • Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 67.8 g, Cholesterol 1.6 mg, Fat 8.3 g, Fiber 3.7 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 490.5 mg, Sugar 24.1 g

1 ⅓ cups unbleached all-purpose flour
10 tablespoons quick cooking oats
⅓ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups nonfat milk
1 teaspoon lemon juice
½ banana, mashed
1 cup finely chopped rhubarb
2 tablespoons vegetable oil

RHUBARB LOVER'S PANCAKES

Try these at the start of rhubarb season which is far too short. Serve with whipped cream.

Provided by Phoebe

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10



Rhubarb Lover's Pancakes image

Steps:

  • Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature, about 30 minutes.
  • Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  • Serve pancakes with remaining rhubarb sauce.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 63.3 g, Cholesterol 80.3 mg, Fat 14.3 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 8.3 g, Sodium 665.5 mg, Sugar 21.7 g

5 cups chopped fresh rhubarb
⅓ cup white sugar, or to taste
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
⅔ cup milk
¼ cup melted butter
1 egg
1 ½ teaspoons vanilla extract

HEARTY OATMEAL PANCAKES

Great recipe my daughter made while visiting!

Provided by jpandmary

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 45m

Yield 12

Number Of Ingredients 11



Hearty Oatmeal Pancakes image

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.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 3.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 442.6 mg, Sugar 9 g

2 ¼ cups rolled oats
2 ½ cups buttermilk
1 ½ cups all-purpose flour
¾ cup whole wheat flour
⅓ cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
3 eggs
¾ cup milk, or more as needed

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