APPLE CINNAMON OATMEAL PANCAKES
Hearty oats, juicy apples and plenty of cinnamon make these Apple Oatmeal Pancakes the perfect easy breakfast! Fluffy and full of flavor, all you have to do is pop everything in the blender! This pancake recipe is great for all of your brunching fun.
Provided by Lorie Yarro
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- In a food processor or high powered blender, process the oats until a flour consistency.
- Transfer flour to a mixing bowl.
- In a blender, add all other ingredients and blend until smooth and combined.
- Add the flour to the mixture and pulse or mix to combine. (You don't have to use the blender for this, you could also pour the mixture into the bowl with the flour and stir to combine!) If the batter seems too thick, add more milk one tablespoon at a time until desired consistency.
- Pour desired amount for each pancake over a griddle or pan at about medium to medium high heat.
- Heat until bubbles form all around the edges of the pancakes and then flip.
- Cook to desired golden brown.
- Add your favorite toppings and enjoy!
Nutrition Facts : Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 57 mg, Fiber 3 g, Sugar 5 g, Calories 133 kcal, ServingSize 1 serving
OATMEAL PANCAKES WITH CINNAMON APPLES RECIPE
Banish the Bisquick! The ubiquitous dry mix is fine in a pinch, but if you could make healthier, more delicious pancakes by spending an extra...
Provided by David Zinczenko and Matt Goulding
Categories Breakfast
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the buttermilk, oats, flour, milk, butter, baking powder, baking soda, pinch of cinnamon, and nutmeg. Stir to gently combine, then set aside to rest for a few minutes. Combine the apple, apple juice, brown sugar, and remaining 1⁄8 teaspoon cinnamon in a small saucepan and bring to a simmer. Cook until the apple has softened and the liquid has thickened. Preheat the oven to 200°F. Heat a large nonstick or cast-iron skillet over medium heat. Adding a bit of butter or cooking spray before each round, scoop 1⁄4-cup portions of batter into the skillet and use a spatula to spread into thin, even circles. Cook until small bubbles form in the top of the batter, 2 to 3 minutes, then flip and cook for another 2 minutes. Keep pancakes warm in the oven while you finish cooking. Serve topped with the warm apples and a bit of confectioners' sugar, if you like.
Nutrition Facts : Calories 260
CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE
Oats have a tendency to get gummy in pancakes, but when they're blended with the whole wheat flour, they stay light in the batter while adding a nice nuttiness. Lowfat milk saves calories and leaves room for melted butter in the batter. The apple compote takes the place of syrup and is sweetened by unrefined natural sugars.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
- Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender 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. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
- Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.
APPLE OATMEAL PANCAKES
Fluffy apple pancakes that you can make in your blender! These healthy pancakes are gluten free, too (no flour required, just oats!). Recipe yields 6 medium pancakes about 4 inches in diameter. FAIR WARNING: For reasons that I have not been able to deduce, these pancakes haven't turned out well for everyone like they did for me (I've made them six times and they always turned out well!). Oat flour is always a little finicky but I don't know why these pancakes have been particularly problematic. These pancakes are the reason why my cookbook's pancakes aren't oat flour based.
Provided by Cookie and Kate
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Place all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn't see any remaining bits of oats or hear oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you're using a non-stick electric griddle like mine, you might not need any oil at all.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about 1/3 cup of batter onto the pan. This batter is thick, but your pancakes won't cook through if they're thicker than 1/2-inch, so you might need to help spread the batter out with a spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny. (Be patient, these pancakes need to cook a little lower and slower than most.)
- Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Nutrition Facts : Calories 1165 calories, Sugar 46.6 g, Sodium 677 mg, Fat 43.1 g, SaturatedFat 26 g, TransFat 0 g, Carbohydrate 169.5 g, Fiber 24.6 g, Protein 33.6 g, Cholesterol 186 mg
OATMEAL PANCAKES WITH MAPLE-GLAZED ROASTED APPLES
Provided by Bobby Flay
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the apples: Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the cinnamon, nutmeg and maple syrup. Place the apples in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes.
- For the pancakes: Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes.
- Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined.
- Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes.
- Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted apples and more maple syrup if desired.
APPLESAUCE OATMEAL PANCAKES
"This recipe makes light, fluffy pancakes that will have the entire family asking for seconds," reveals Martha Cage, from Wheeling, West Virginia. "They're wonderful for those on restricted diets. Try them topped with homemade sugarless applesauce."
Provided by Taste of Home
Time 30m
Yield 10 pancakes.
Number Of Ingredients 7
Steps:
- In a bowl, combine the oats, flours and baking powder. In another bowl, combine milk, applesauce and egg whites; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a heated griddle coated with cooking spray. Cook until bubbles appear on the top; turn and cook until lightly browned.
Nutrition Facts : Calories 91 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 323mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- 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 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
OAT AND APPLE PANCAKES
These are delicous pancakes. The recipe was in our local food store ad. Remember to soak the oats in buttermilk overnight, I didn't include this overnight step in the time.
Provided by IslandGirl
Categories Breakfast
Time 21m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- Combine oats and buttermilk in a bowl.
- Cover and refrigerate overnight.
- Add the oil, eggs and apple to the oat mixture and mix until combined.
- Combine the flour, baking soda, baking powder and salt in another bowl, and then mix into oat mixture until just combined.
- Heat a non-stick pan, lightly sprayed with vegetable oil, to medium high heat.
- Pour on 4 inch round pools of batter.
- Cook pancakes 2-3 minutes each side.
- Keep pancakes warm in a 200 degree F oven until all are cooked.
- Serve with butter and applesauce or maple syrup.
APPLE AND CINNAMON OATMEAL PANCAKES
Categories Breakfast Brunch Quick & Easy High Fiber Apple Oat Fall Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes twelve-4-inch pancakes, serving 2
Number Of Ingredients 12
Steps:
- In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.
APPLESAUCE OAT PANCAKES
These are like having a slice of apple pie for breakfast except healthier. These are great spread with apple butter or topped with glazed apples.
Provided by PaulaG
Categories Breakfast
Time 35m
Yield 18 3inch pancakes
Number Of Ingredients 13
Steps:
- In a large bowl, combine the oatmeal, flour, baking powder and spices, mixing well.
- In a separate bowl, combine the remaining ingredients.
- Beat with a wire whisk until blended.
- Add to dry mixture, mixing until all ingredients are moistened.
- Let stand 5 minutes, then mix again.
- Spray griddle with non-stick cooking spray and preheat over medium heat.
- Using 2 tablespoonfuls for each pancake, drop batter onto griddle.
- Turn pancakes when edges are dry and bottoms are lightly browned.
- Cook until golden brown on both sides.
- Note: If the batter becomes too thick while standing, add a tablespoon or more of skim milk.
- Serve with favorite toppings.
Nutrition Facts : Calories 63.8, Fat 2, SaturatedFat 0.3, Cholesterol 0.3, Sodium 95.5, Carbohydrate 9.7, Fiber 1.2, Sugar 1.8, Protein 2.2
OATMEAL PANCAKES WITH APPLE MAPLE SAUCE
Nice, hearty pancakes that will fill you up on less sugar than regular pancakes. The smaller you cut up the apples the faster they will cook. You can substitute 2 instant oatmeal packets for the quick oats, if desired.
Provided by Jennifer Vaughn
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. Stir 1 teaspoon vanilla extract and cinnamon into apple mixture. Simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. Stir maple syrup into apples and reduce heat to low.
- Beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter. Serve finished pancakes with hot apple-maple sauce.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 88.2 g, Cholesterol 48.9 mg, Fat 10.3 g, Fiber 5 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 450.1 mg, Sugar 38.3 g
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