Oatmeal Cookie Pancakes Recipe Recipe For Stuffed

DAIRY-FREE OATMEAL COOKIE PANCAKES

Steps:

• Grind instant oats using a food processor to yield 1 1/2 cups oat flour.
• Whisk oat flour, baking powder, cinnamon, and salt together in a medium bowl. Add banana, cashew milk, egg, and avocado oil and whisk until just moist. Stir in raisins and walnuts. Let batter rest while griddle preheats.
• 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, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 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:

• 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 CHOCOLATE CHIP PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a medium bowl, mix rolled oats, pastry flour, baking powder, baking soda, sea salt, flax seeds, and chocolate chips. Gradually blend in soy milk.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

OATMEAL SCOTCHIE PANCAKES

Steps:

• Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
• Mix buttermilk, butter, egg, and vanilla extract together in a bowl. Add to flour mixture; stir until just combined. Fold butterscotch chips into batter; allow to rest 5 minutes.
• Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more.

OATMEAL PANCAKES I

Steps:

• Mix oats and buttermilk in a bowl. Let sit for 15 minutes. Add eggs, butter, flour, sugar, baking powder and baking soda; stir until blended.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.