Oatmeal Cookie Pancakes Recipes
OATMEAL COOKIE PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield about 12 cakes, 4 servings
Number Of Ingredients 15
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 PANCAKES
These hearty oatmeal pancakes with cinnamon and nutmeg hit all the breakfast cravings when paired with yogurt and strawberries.
Provided by Food Network
Time 35m
Yield 4
Number Of Ingredients 11
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.
OATMEAL COOKIE PANCAKES
From Rachael Ray's 30 Minute Meals, this is a keeper! Pancakes are made all over the world, and fit in French, England, Scandinavian, Austian, Russian, African, Italian, Mexican, New England, Mid Atlantic, Mid West, Southern, and Western catagories! These may be frozen in the freezer and reheated.
Provided by Sharon123
Categories Breakfast
Time 22m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 15
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 COOKIE PANCAKES
For the oatmeal cookie lovers, oatmeal pancakes for breakfast! Not too sweet. Syrup is optional, may not even want it after they are cooked! A great way to get your kids that extra healthy dose of oats in their day!
Provided by JERSEYDEVIL43
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 19.9 g, Cholesterol 64.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 4.8 g, Sodium 1076.6 mg, Sugar 12 g
RACHAEL RAY'S (LIGHTENED UP) OATMEAL COOKIE PANCAKES!
This recipe has always been enticing to me, but as I have been sticking to a low-calorie diet, I have not had the opportunity to enjoy these!! I decided to replace a few ingredients with more "figure-friendly" ones, and I'd love to hear what you think! I love these (almost guilt-free) pancakes with a PASSION.
Provided by GoodMorningBurger
Categories Breakfast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 409.6, Fat 8.2, SaturatedFat 2.7, Cholesterol 9.8, Sodium 484.5, Carbohydrate 69.3, Fiber 4.5, Sugar 23.3, Protein 15.9
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