OATMEAL PANCAKES WITH WALNUT BUTTER
This recipe comes from the Morning Glory Restaurant in Ashland, Oregon. It was published in the Oregonian newspaper in Portland, Oregon, in 2003. It makes up well at home. Remember to begin the night before.
Provided by DoriAnni
Categories Breakfast
Time 19m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
- Cover and refrigerate overnight.
- While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
- Sift together the flour, baking soda, baking powder and salt.
- Stir the sugars into the flour mixture.
- Add to the oatmeal mixture and mix to combine, but do not overmix.
- Make sure griddle is not too hot as it takes time for the oatmeal to cook.
- Lightly spray the griddle with non-stick cooking spray.
- Pour batter onto the griddle and cook until golden brown on the bottom.
- Turn pancakes and cook until done.
- Repeat with remaining batter.
- Serve with walnut butter.
- Excellent with blackbery compote or syrup.
- This batter keeps well for several days in the refrigerator.
- After storing, you may need to thin it out with a little more buttermilk.
- To make walnut butter: The night before, combine the butter, sugars, and walnuts.
- Refrigerate overnight to allow flavors to combine.
- Any leftover walnut butter may be frozen.
OAT AND WALNUT PANCAKES
These are really hearty, satisfying pancakes when you wake up ravenous. They are especially good with pure maple syrup. This recipe is from the Millenium Cookbook.
Provided by Carol Bullock
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.
- In a medium bowl, mix the soy milk and vinegar together.
- Add the liquid ingredients to the dry ingredients and whisk until well incorporated.
- The resulting batter should be a little thicker than heavy cream.
- Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.
- Lightly spread with good vegetable margarine and drizzle with pure maple syrup.
Nutrition Facts : Calories 272.5, Fat 7.4, SaturatedFat 0.8, Sodium 220.9, Carbohydrate 43.2, Fiber 4, Sugar 6.6, Protein 9.6
WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES
A basic whole-grain pancake to get you going in the morning. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana.
Provided by amom2boys
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
- Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
- 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, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 54.7 g, Cholesterol 38 mg, Fat 8.5 g, Fiber 4.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 524.4 mg, Sugar 16.8 g
GRAIN AND NUT WHOLE WHEAT PANCAKES
If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...
Provided by Myleen Sagrado Sjödin
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
- Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
Nutrition Facts : Calories 383 calories, Carbohydrate 52.2 g, Cholesterol 36.7 mg, Fat 15.5 g, Fiber 6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 768.7 mg, Sugar 16.4 g
VEGAN OAT AND WALNUT PANCAKES
Posted in response to a request for vegan breakfast ideas, these pancakes include no dairy and no eggs...perfect for a healthy vegan breakfast. From the moosewood cookbook.
Provided by Pepper Monkey
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, sift flours and all dry ingedients together.
- In another bowl mix wet ingredients.
- Make a well in the middle of the dry ingredients and pour in wet ingredients.
- Stir to combine.
- Oil a griddle and pour about 1/4 cup of batter for each pancake.
- Cook until golden brown on both sides.
NUTTY BUTTERMILK OAT PANCAKES
Steps:
- In a large bowl, combine oats and buttermilk; let stand for 5 minutes. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda; stir into oat mixture. Add oil and egg. Fold in pecans. Let stand for 10 minutes. , Pour batter by 1/4 cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Nutrition Facts : Calories 339 calories, Fat 19g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 571mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
OAT PANCAKES WITH BANANA-NUT SYRUP
Enjoy these oat pancakes made using Original Bisquick® mix and served with banana-nut syrup - a tasty breakfast that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- In 1 1/2-quart saucepan, melt butter over medium heat. Cook walnuts in butter, stirring occasionally, just until nuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Remove from heat; cover to keep warm.
- In medium bowl, stir all pancake ingredients with fork or whisk until blended.
- Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
Nutrition Facts : Calories 520, Carbohydrate 86 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg
OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP
A spoonful of brown sugar and a handful of oats make Bisquick® pancakes extraordinaire!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Nutrition Facts : Calories 520, Carbohydrate 86 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 35 g, TransFat 1 g
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