Cinnamon Oatmeal Pancake Mix Recipes
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
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
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
OATMEAL PANCAKE MIX
From American Profile magazine in our local town newspaper. (March 2007) Not sure of the times listed so if you make this recipe and I'm way off, please let me know.
Provided by Sharon the Rocket
Categories Breakfast
Time 25m
Yield 10 pancakes
Number Of Ingredients 12
Steps:
- Mix all ingredients together well. Store in a sealed gallon-size plastic storage bag or airtight container. Yield: 10 c pancake mix.
- To make pancakes: Beat eggs in large bowl. Gradually beat in oil. Alternately add 2 cups pancake mix and water to mixture. Blend well. Preheat and oil griddle. Pour 1/3 c batter per pancake onto griddle. Cook until bubbles form around edges, turn and continue to cook until done.
Nutrition Facts : Calories 489, Fat 11.1, SaturatedFat 1.3, Cholesterol 43.5, Sodium 1553.3, Carbohydrate 85.4, Fiber 7.5, Sugar 25.5, Protein 14.8
CINNAMON OATMEAL PANCAKES
Provided by Kelsey Bunker
Categories Breakfast Brunch Vegetarian Kid-Friendly Low Cal High Fiber Oat Spice Cinnamon Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F. Place large baking sheet in oven. Stir 1 1/3 cups water, oats, and 5 tablespoons butter in heavy medium saucepan over medium-high heat until mixture comes to boil. Cook until mixture is very thick, stirring constantly, about 5 minutes. Transfer to large bowl and cool 15 minutes. Stir in flour, sugar, wheat germ, eggs, cinnamon, baking powder, salt, and nutmeg. Mix in fruit, if desired.
- Heat griddle or 2 large nonstick skillets over medium-high heat. Brush with butter. Drop batter onto griddle or skillets by generous 1/2 cup for each pancake; spread batter to 4- to 5-inch rounds. Cook pancakes until brown and cooked through, about 4 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining batter. Serve pancakes with syrup and/or yogurt.
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