Oatmeal Brown Sugar Pancakes With Banana Walnut Syrup Recipes

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

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.

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES

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.

BANANA BROWN SUGAR PANCAKES

Steps:

• Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BROWN SUGAR OATMEAL PANCAKES

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

BROWN SUGAR OATMEAL PANCAKES

Steps:

• In a small bowl combine the oats, flours, baking soda, salt and sugar.
• In another small bowl, beat the egg, oil and buttermilk.
• Stir into dry ingredients just until moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

BANANA OATMEAL PANCAKES

Steps:

• Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

OATMEAL PANCAKES WITH WALNUT BUTTER

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.