Oatmeal Pancakes Or Waffles Recipes

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QUICK OATMEAL PANCAKES



Quick Oatmeal Pancakes image

My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce.

Provided by CASSIEBEL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 3

Number Of Ingredients 12

1 cup milk
⅔ cup quick-cooking oats
⅔ cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
2 eggs
2 teaspoons butter, melted
½ teaspoon vanilla extract
¼ cup milk, or more as needed
2 teaspoons butter, or as needed

Steps:

  • Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
  • Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
  • Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 48.2 g, Cholesterol 146.5 mg, Fat 12.2 g, Fiber 2.7 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 762.4 mg, Sugar 14.1 g

OAT WAFFLE



Oat Waffle image

Provided by Alton Brown

Time 26m

Yield 4 to 6 (8-inch round) waffles

Number Of Ingredients 9

5 1/2 ounces old fashioned rolled oats
4 ounces all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3 large eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
16 ounces buttermilk at room temperature

Steps:

  • Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.
  • Heat a waffle iron according to manufacturer's directions.
  • Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

FAMILY-FAVORITE OATMEAL WAFFLES



Family-Favorite Oatmeal Waffles image

These healthful, good-tasting waffles are a tried-and-true family favorite-even with our two children. My husband and I have a small herd of beef cattle and some pigs. A hearty breakfast really gets us going! -Marna Heitz, Farley, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 waffles.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1 cup quick-cooking oats
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs, lightly beaten, room temperature
1-1/2 cups whole milk
6 tablespoons butter, melted
2 tablespoons brown sugar
Assorted fresh fruit and yogurt of your choice

Steps:

  • In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. , Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly. Bake according to manufacturer's directions; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

Nutrition Facts : Calories 344 calories, Fat 16g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 482mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

OATMEAL PANCAKES OR WAFFLES



Oatmeal Pancakes or Waffles image

Want a delicious breakfast, yet desire the healthy benefits of fiber and whole grains? These healthy pancakes or waffles are the perfect answer. Even though I wouldn't choose to eat a bowl of hot oatmeal, I can't get enough of these pancakes. Kids love them, too!

Provided by BeachGirl

Categories     Breakfast

Time 10m

Yield 20 pancakes, 5 serving(s)

Number Of Ingredients 10

1 cup skim milk
1 1/2 cups boiling water
1 1/2 cups oatmeal or 1 1/2 cups rolled oats
2 tablespoons Splenda granular or 2 tablespoons sugar
1/3 canola oil
2 whole eggs or 1/2 cup egg substitute
1 cup whole wheat flour (preferably stone ground) or 1 cup unbleached flour
1/2 teaspoon sea salt or 1/2 teaspoon salt
1 tablespoon baking powder
3/4-1 1/4 cup skim milk (to thin batter as needed)

Steps:

  • Pour boiling water over oats; stir to moisten.
  • Add oil, egg, and 1 cup skim milk.
  • Stir.
  • Mix together salt, flour, Splenda (or sugar) and baking powder.
  • Add to oatmeal mixture and stir.
  • Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
  • Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer's instructions.
  • NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.

OATMEAL WAFFLES OR PANCAKES



Oatmeal Waffles or Pancakes image

These waffles are great for someone who needs more fiber or who is trying to lower their cholesterol. They're tasty, too.

Provided by wildheart

Categories     Breakfast

Time 10m

Yield 10 waffles

Number Of Ingredients 8

2 cups quick oats
1/2 cup flour
1 teaspoon salt
1 1/2 cups water
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn oil

Steps:

  • Mix well together.
  • There should be no lumps.
  • Bake in a waffle iron, or like regular pancakes.
  • Variation: add 1/2 cup finely chopped apple and 1/2 teaspoon cinnamon.

OATMEAL PANCAKES



Oatmeal Pancakes image

These pancakes were served for a fund-raiser at our church many years ago. We fed about 140 people and had a lot of fun. The buttermilk syrup is a nice change from maple syrup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes (about 1-1/2 cups syrup).

Number Of Ingredients 15

1 cup whole wheat flour
1 cup old-fashioned oats
1/4 cup toasted wheat germ
1/4 cup instant nonfat dry milk powder
1 tablespoon brown sugar
1 teaspoon baking soda
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
BUTTERMILK SYRUP:
1 cup sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup
3/4 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine dry ingredients. In another bowl, beat eggs, buttermilk and oil; mix well. Stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden. Meanwhile, for syrup, combine sugar, butter and corn syrup in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes or until golden brown. Remove from the heat; stir in buttermilk and vanilla. Let stand 5 minutes. Stir; serve with pancakes.

Nutrition Facts :

OATMEAL PANCAKES I



Oatmeal Pancakes I image

Yummy... Serve with syrup or your favorite topping.

Provided by Michele O'Sullivan

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 5

Number Of Ingredients 8

2 cups rolled oats
1 cup buttermilk
2 eggs
¼ cup butter, melted
½ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda

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.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 39.2 g, Cholesterol 100.8 mg, Fat 13.9 g, Fiber 3.6 g, Protein 9.8 g, SaturatedFat 7.1 g, Sodium 470.7 mg, Sugar 7.9 g

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