Oatmeal Cookie Pancake Recipes

OATMEAL RAISIN COOKIE PANCAKES

Steps:

• Process oats in a food processor until finely ground. Mix oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
• Whisk buttermilk, milk, sugar, 1/4 cup vegetable oil, and egg in a separate bowl until smooth; mix into oat mixture until batter is well-mixed, about 30 strokes. Fold raisins and walnuts into batter.
• Lightly oil a skillet or griddle and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes. Repeat with remaining batter.

OATMEAL COOKIE PANCAKES

Steps:

• Mix buttermilk, oats, butter, eggs, brown sugar, baking powder, baking soda, syrup, cinnamon, salt, and nutmeg together in a large bowl; fold in raisins.
• Oil a griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 5 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter.

OATMEAL COOKIE PANCAKES

Steps:

• Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
• Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

OATMEAL COOKIE PANCAKES

Steps:

• First you mix dry ingredients (the first 7) in a bowl.
• In a another bowl, mix the next four wet ingredients.
• Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
• Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook about 2 minutes on each side.
• Keep pancakes tented with foil as they come off the griddle (to keep them hot).
• Serve with drizzled honey or maple syrup on top. Enjoy!
• To freeze:.
• Place individual pancakes between sheets of wax paper and freeze in freezer bags. Thaw and heat in skillet. I would imagine you could reheat this in the microwave too.

OATMEAL PANCAKES

Steps:

• Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed.
• Serve the pancakes with a dollop of yogurt and sliced strawberries.

RACHAEL RAY'S (LIGHTENED UP) OATMEAL COOKIE PANCAKES!

Steps:

• Mix dry ingredients, the first 7, in a bowl.
• In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
• Stir in the melted light butter.
• Heat a griddle over medium heat and spray with cooking spray.
• Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
• Cakes will cook in about 2 minutes on each side.
• Keep pancakes tented with foil as they come off the griddle to keep them hot.
• Serve with drizzled honey or (sugar free) maple syrup over the top.