Davids These Are Oatmeal Pancakes Recipes

OATMEAL RHUBARB PANCAKES

Oatmeal Rhubarb Pancakes image

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

Ingredients

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

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

OATMEAL PANCAKES

Oatmeal Pancakes image

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

Categories Breakfast Brunch

Time 25m

Yield 16 pancakes (about 1-1/2 cups syrup).

Number Of Ingredients 15

Ingredients

1 cup whole wheat flour
1 cup old-fashioned oats
1/4 cup toasted wheat germ
1/4 cup instant nonfat dry milk powder
1 tablespoon brown sugar
1 teaspoon baking soda
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
BUTTERMILK SYRUP:
1 cup sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup
3/4 cup buttermilk
1 teaspoon vanilla extract

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 :

DAVID'S THESE ARE OATMEAL PANCAKES?

David's These are Oatmeal Pancakes? image

I wanted to increase the protein and decrease the carbs while keeping a great taste. Everyone who eats these pancakes loves them, I hope you will too.

Provided by Chef David Marional

Categories Breakfast

Time 15m

Yield 20 pancakes, 20 serving(s)

Number Of Ingredients 11

Ingredients

2 cups oatmeal
1/2 cup flour
1 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon nutmeg
1 1/2 cups skim milk
1/2 cup fat-free cottage cheese
2 tablespoons canola oil
1 egg
1 tablespoon honey
1 teaspoon vanilla

Steps:

Place the dry ingredients in a food processor in order, and blend until it resembles a fine mixed powder.
Add the rest of the liquid ingredients and pulse blend until completely mixed, stop once and scrape down and pulse until mixed.
Cook on a griddle or skillet @ 380 degrees until golden brown on both sides.

Nutrition Facts : Calories 73, Fat 2.3, SaturatedFat 0.3, Cholesterol 9.9, Sodium 197.8, Carbohydrate 10.3, Fiber 0.9, Sugar 1.1, Protein 2.8

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