Oat And Apple Pancakes Recipes

APPLE OATMEAL PANCAKES

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.

OATMEAL PANCAKES WITH APPLE MAPLE SAUCE

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.

OAT AND APPLE PANCAKES WITH YOGURT

Steps:

• Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
• Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about 1/2" apart, and cook until lightly golden, about 1 minute. Turn over and pour 1/3 cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
• Serve pancakes with yogurt and more maple syrup.

OAT PANCAKES

Steps:

• In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. , 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 brown.

OAT AND APPLE PANCAKES

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.

OATMEAL PANCAKES WITH MAPLE-GLAZED ROASTED APPLES

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 OAT PANCAKES

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.

APPLE AND CINNAMON OATMEAL PANCAKES

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.