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.
OATMEAL RAISIN COOKIE PANCAKES
Took another good-but-boring pancake recipe and added the cinnamon, nutmeg, and raisins and presto-change-o it's a giant healthy oatmeal raisin cookie!
Provided by jasper33
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 15
Steps:
- Process oats in a food processor until finely ground. Mix oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
- Whisk buttermilk, milk, sugar, 1/4 cup vegetable oil, and egg in a separate bowl until smooth; mix into oat mixture until batter is well-mixed, about 30 strokes. Fold raisins and walnuts into batter.
- Lightly oil a skillet or griddle and place over medium 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, 2 to 4 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 31 g, Cholesterol 18.4 mg, Fat 8.2 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 395.7 mg, Sugar 11.8 g
OATMEAL COOKIE PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield about 12 cakes, 4 servings
Number Of Ingredients 15
Steps:
- Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
- Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
BANANA, RAISIN, AND OATMEAL PANCAKES
Steps:
- Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.
- Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.
OATMEAL RAISIN PANCAKES
Make and share this Oatmeal Raisin Pancakes recipe from Food.com.
Provided by SnowHat
Categories Breakfast
Time 25m
Yield 2 pancakes, 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, mix together oats, raisins, cinnamon, vanilla, honey and enough water to cover oats; let soak 5 to 10 minutes.
- Mix flour, baking powder, baking soda, egg substitute and milk in a large bowl; batter should not be too thin.
- Drain liquid off oat mixture and stir into batter.
- Use a 1/3 cup measure to ladle out batter.
- Cook in nonstick skillet or griddle, coated lightly with vegetable cooking spray, if necessary.
- Serve with lite syrup.
Nutrition Facts : Calories 254.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.8, Sodium 162.3, Carbohydrate 49.5, Fiber 1.7, Sugar 11.1, Protein 10.1
BANANA RAISIN AND OATMEAL PANCAKES
Although the recipe does not call this, I like to soak the oatmeal in the milk for about 10 minutes, I really think it improves the texture of the pancake. These are a must served with maple syrup or honey. Your kids will love these, I know my "big" one does!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 19m
Yield 10-12 pancakes
Number Of Ingredients 13
Steps:
- In a medium bowl combine the oats, flour brown sugar, baking powder, baking soda and cinnamon.
- In another bowl whisk together sour cream, milk, eggs and vanilla.
- Whisk dry ingredients into the sour cream mixture JUST until blended.
- Fold in mashed bananas, raisins and 1/4 cup melted butter; mix to combine.
- Drop about 1/3 cup of batter onto hot skillet or griddle that has been brushed with melted butter.
- Cook pancakes until bubbles form on top and bottoms are golden brown (about 2 minutes on each side).
- Delicious!
Nutrition Facts : Calories 267, Fat 10.6, SaturatedFat 6, Cholesterol 63.9, Sodium 203.3, Carbohydrate 39.2, Fiber 2.4, Sugar 18, Protein 5.7
RAISIN OATMEAL MIX
"We like the sweet cinnamony flavor of this instant oatmeal at our house," relates Robert Caummisar of Grayson, Kentucky. The mix makes it convenient to zap a bowl in the microwave for a speedy breakfast. If you like milk with your oatmeal, you can pour a little on top before serving.
Provided by Taste of Home
Time 10m
Yield 14 servings (7 cups mix).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 month. Yield: 7 cups., To prepare oatmeal: In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 3/4 cup water. Microwave, uncovered, on high for 45 seconds; stir. Cook 30-45 seconds longer or until bubbly. Let stand 2 minutes.
Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
RAISIN AND OATMEAL PANCAKES
I was preparing to make Banana, Raisin and Oatmeal yogurt pancakes and realized that I had no bananas or oatmeal. I improvised and the resulting pancakes turned out to be quite tasty, per my husband's review.
Provided by susanhiggins
Categories Breakfast
Time 25m
Yield 8-10 medium pancakes, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Whish first 6 ingredients together in a medium bowl.
- Whisk buttermilk, eggs, vanilla and applesauce together until blended in another medium bowl.
- Wish dry ingredients into wet ingredients just until blended.
- Fold in raisins and melted butter until mixed.
- Heat nonstick griddle over medium heat, spray with non-stick spray.
- Working in batches, pour about 1/3 cupfuls of mixture onto griddle.
- Cook pancakes until top bubbles and flip until bottom is lightly browned (about 3 minutes per side).
- Top pancakes with butter.
Nutrition Facts : Calories 270.9, Fat 8.2, SaturatedFat 4.3, Cholesterol 69.3, Sodium 247.2, Carbohydrate 44.8, Fiber 2.3, Sugar 19.1, Protein 6.5
OVERNIGHT RAISIN-OATMEAL PANCAKES
Make and share this Overnight Raisin-Oatmeal Pancakes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time P1D
Yield 3 cups batter
Number Of Ingredients 11
Steps:
- Mix together the oatmeal and buttermilk; refrigerate overnight.
- The next morning: add in the eggs, butter and raisins; mix well.
- In a bowl, sift ogether the flour, sugar, baking powder, baking soda, cinnamon and salt.
- Add in the oatmeal mixture; stir to moisten.
- Allow the batter to sit at room temperature for 20 minutes.
- Heat the griddle to desired temperature.
- Pour 1/4 cup of batter onto hot griddle (if the batter is too thick, add 1 Tbsp buttermilk at a time until desired consistancy).
- Cook pancakes until bubbles appear on top; turn to brown-- DELICIOUS!
Nutrition Facts : Calories 611.6, Fat 23.8, SaturatedFat 12.3, Cholesterol 171.2, Sodium 1287.6, Carbohydrate 82.4, Fiber 6.8, Sugar 26.5, Protein 19.5
BANANA, RAISIN, AND OATMEAL PANCAKES
These pancakes are great with maple syrup, honey, marmalade, or even cottage cheese. The recipe comes from Bon Appetit.Cook time is for each pancake.
Provided by Barb G.
Categories Breakfast
Time 20m
Yield 10 pancakes
Number Of Ingredients 14
Steps:
- Whisk together first 6 ingredients in medium bowl.
- Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend.
- Whisk dry ingredients into yogurt mixture just until blended.
- Fold in mashed bananas, raisins, and 1/4 cup melted butter.
- Brush nonstick griddle or skillet with melted butter; heat over mediun heat.
- Working in batches, pour batter by 1/3 cupfuls onto griddle.
- Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes.
- Turn pancakes over cook until bottoms are golden brown.
- about 2 minutes.
Nutrition Facts : Calories 233.4, Fat 7.6, SaturatedFat 4.2, Cholesterol 54.4, Sodium 153.2, Carbohydrate 37.5, Fiber 2.3, Sugar 16, Protein 5.6
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- Add raisins to a small bowl and pour hot water over the top. Cover and allow to sit for at least 30 minutes to soften the raisins. You can also prepare them the night before. Cover and allow to sit overnight. No need to refrigerate.
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