Morada Farms Oatmeal Pancakes Recipes

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QUICK OATMEAL PANCAKES



Quick Oatmeal Pancakes image

My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce.

Provided by CASSIEBEL

Categories     Whole Grain Pancakes

Time 30m

Yield 3

Number Of Ingredients 12

1 cup milk
⅔ cup quick-cooking oats
⅔ cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
2 eggs
2 teaspoons butter, melted
½ teaspoon vanilla extract
¼ cup milk, or more as needed
2 teaspoons butter, or as needed

Steps:

  • Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
  • Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
  • Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 48.2 g, Cholesterol 146.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 762.4 mg, Sugar 14.1 g

MORADA FARMS OATMEAL PANCAKES



Morada Farms Oatmeal Pancakes image

Christin Cooper (1984 Silver Medal Olympic Winner in alpine skiing) says the recipe can be adjusted using stone-ground whole wheat flour and hearty oats for big ski days or white flour and quick oats for mellower mornings by the wood stove. I wanted to make a heartier pancake that didn't taste like cake this morning, and the texture reminds me of cottage cheese pancakes. The oil in the recipe is completely optional. Little or no oil is needed for cooking. The batter is runnier than a traditional batter, but they fluff up during cooking. If the batter sits too long, the oats will continue to absorb the milk and you may have to add more milk (my batter didn't sit, but this is Christin's suggestion). I added a splash of vinegar to the milk to make buttermilk because I didn't have yogurt. Next time I make these I think I'll add a little vanilla and maybe some cinnamon for fun. I think blueberries would also be yummy. Recipe from Sun Valley Celebrity and Local Heroes Cookbook. Thank you Christin for your delicious recipe!

Provided by AmyZoe

Categories     Breakfast

Time 25m

Yield 6 pancakes, 3-4 serving(s)

Number Of Ingredients 9

1 cup rolled oats (quick or instant also work)
1 cup boiling water
1 tablespoon brown sugar
1 egg
2 tablespoons plain yogurt (heaping tablespoons) or 1/4 cup buttermilk
1/2 cup milk
1/2 cup flour (white, wheat, or a mixture)
1 teaspoon baking powder
1 tablespoon oil

Steps:

  • Soak oats in a cup of boiling water or hot tap water with a tablespoon of brown sugar.
  • Beat in the egg.
  • Add yogurt or buttermilk, milk, flour, baking powder, and oil (if desired, little or no oil is needed for cooking).
  • Cook on a fiery hot griddle. When bubbles start to form, it's time to flip to the other side.

Nutrition Facts : Calories 294.5, Fat 9.9, SaturatedFat 2.7, Cholesterol 77.5, Sodium 173.8, Carbohydrate 41.3, Fiber 3.2, Sugar 5.5, Protein 10.3

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