Best 6 Oatmeal Pancakes Ii Recipes
Oatmeal pancakes are a delicious and nutritious breakfast option that can be enjoyed by people of all ages. They are a great way to start your day with a warm and filling meal that will give you energy and keep you feeling full until lunchtime. Oatmeal pancakes are also a good source of fiber, which can help to improve your digestive health and lower your cholesterol levels. Additionally, oats are a good source of antioxidants, which can help to protect your cells from damage and reduce your risk of chronic diseases. If you're looking for a healthy and delicious breakfast option, oatmeal pancakes are a great choice.
Here are our top 6 tried and tested recipes!
OATMEAL PANCAKES
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g
OATMEAL PANCAKES II
I make this for my kids quite often. It is very simple. Preparing the batter in the food processor makes it that much easier. Serve with syrup and butter. Also good with applesauce!
Provided by mom2hhh
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 24.6 g, Cholesterol 48.3 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 604.7 mg, Sugar 5.7 g
FAMILY FAVORITE OATMEAL PANCAKES
This recipe was from an old church cookbook and is a favorite breakfast treat in our family-kids and dad!
Provided by Mom of Five
Categories Breakfast
Time 12m
Yield 20-30 pancakes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 92.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 22, Sodium 181.2, Carbohydrate 10.3, Fiber 0.7, Sugar 1.4, Protein 2.7
SOUTH BEACH DIET OATMEAL PANCAKES
Make and share this South Beach Diet Oatmeal Pancakes recipe from Food.com.
Provided by papergoddess
Categories Breakfast
Time 45m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- In a medium bowl, combine oats and milk and allow to stand for 10 minutes.
- (You can also process this in a blender for a smoother consistency).
- Stir in egg, flour, wheat germ, baking powder, sugar substitute, oil, and salt.
- Whisk until smooth.
- Let batter stand for 30 minutes in the refrigerator.
- Heat a large non-stick skillet or griddle; spray with cooking spray.
- Pour batter by 1/4 cupfuls onto skillet or griddle; cook until the top starts to bubble and the bottom is browned.
- Turn and cook another 1-2 minutes.
Nutrition Facts : Calories 85.3, Fat 2.1, SaturatedFat 0.4, Cholesterol 16.3, Sodium 211.6, Carbohydrate 13.1, Fiber 1.7, Sugar 2.4, Protein 4.2
OATMEAL PANCAKES FOR TWO
"This recipe yields just a short stack of oat pancakes that's perfect for one or two," reports Florence Groves of Vancouver, Washington. "When we used to travel in our motor home, I'd measure out the dry ingredients for individual batches in resealable bags, then just combine with an egg, buttermilk and butter for a quick meal."
Provided by Taste of Home
Time 15m
Yield 7 pancakes.
Number Of Ingredients 7
Steps:
- In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 471 calories, Fat 23g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 650mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.
OATMEAL PANCAKES
These pancakes were served for a fund-raiser at our church many years ago. We fed about 140 people and had a lot of fun. The buttermilk syrup is a nice change from maple syrup.
Provided by Taste of Home
Time 25m
Yield 16 pancakes (about 1-1/2 cups syrup).
Number Of Ingredients 15
Steps:
- In a large bowl, combine dry ingredients. In another bowl, beat eggs, buttermilk and oil; mix well. Stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden. Meanwhile, for syrup, combine sugar, butter and corn syrup in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes or until golden brown. Remove from the heat; stir in buttermilk and vanilla. Let stand 5 minutes. Stir; serve with pancakes.
Nutrition Facts :
Tips:
- For a thicker pancake, use less milk. For a thinner pancake, use more milk.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- If you don't have rolled oats, you can use quick-cooking oats. Just be sure to pulse them in a food processor or blender until they are the consistency of flour.
- Be careful not to overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn before they are cooked through.
- Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Oatmeal pancakes are a delicious and healthy breakfast option that are easy to make. They are a good source of fiber, protein, and vitamins. Oatmeal pancakes can be made with a variety of different toppings, so they are a versatile dish that can be enjoyed by people of all ages.
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