Oatmeal Pancakes With Peanut Butter Spread Recipes
OATMEAL PANCAKES WITH PEANUT BUTTER SPREAD
This makes a delicious pancake. I add a splash of vinegar to the milk to make buttermilk instead of buying it. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 55m
Yield 10-12 pancakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Beat all ingredients except Peanut Butter Spread with hand beater until smooth.
- For thinner pancakes, stir in 2 to 4 tablespoons additional milk.
- Grease heated griddle if necessary.
- To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
- Pour scant 1/4 cup batter onto hot griddle for each pancake.
- Cook until puffed and dry around edges.
- Turn and cook other side until golden brown.
- Serve with spread.
- For spread: Mix syrup and peanut butter until well blended.
PEANUT BUTTER AND JELLY OATMEAL PANCAKES
Not just your average pancake. Kids, peanut butter lovers, and those looking for a flavorful oatmeal pancake variation will gobble these up! If you get the craving, top with chocolate syrup.
Provided by DeepFriedEgg
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.4 g, Cholesterol 63.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 3.3 g, Sodium 609 mg, Sugar 10.4 g
QUICK OATMEAL PANCAKES
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
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
PEANUT BUTTER OATMEAL
Steps:
- In a small saucepan, bring water and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Transfer oatmeal to 2 bowls; in each bowl, stir half each peanut butter, honey, flaxseed, cinnamon and, if desired, apple. Serve immediately.
Nutrition Facts : Calories 323 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 6g fiber), Protein 11g protein.
CRUNCHY PEANUT BUTTER AND OATS SPREAD
This is really good and very kid-friendly. It keeps well in a plastic container. Cook time is for the toasting of the oats.
Provided by Sherri35
Categories Lunch/Snacks
Time 20m
Yield 5 sandwiches, 5 serving(s)
Number Of Ingredients 3
Steps:
- Toast oats by putting them on a cookie sheet, and baking at 350 degrees for about 15-20 minutes, stirring occasionally.
- Mix together toasted oats, peanut butter and honey.
- Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.
Nutrition Facts : Calories 523.8, Fat 33.2, SaturatedFat 6.8, Sodium 297.8, Carbohydrate 47.8, Fiber 5, Sugar 33.9, Protein 18
PEANUT BUTTER PANCAKES
Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Nutrition Facts : Calories 595 calories, Fat 35g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 843mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 16g protein.
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- In a food processor or spice grinder, pulse the rolled oats until coarsely ground and flour-like. Combine the ground oats in a large bowl with the whole wheat pastry flour, baking soda, baking powder, salt, and granulated sugar. Whisk together to evenly distribute.
- In a separate bowl, use a fork to combine the peanut oil (taken from the layer that separates off the peanut butter) and the 1/4 cup of Peanut Butter & Co. Old Fashioned Smooth, using the back of the fork to break it down. Add the two eggs and vanilla extract, and continue to whisk until a smooth paste forms. Add the egg and peanut butter mixture to the dry ingredients, and pour in the buttermilk. Use a spatula to gently mix the wet and dry ingredients just until everything is combined. Use a gentle hand and know that the remaining batter will still have a few lumps, which is desired.
- Preheat a griddle to 375ºF or heat a cast iron or other heavy-bottom skillet over medium heat. Brush your griddle with some of the melted butter and pour the batter 1/4 cup at a time, making sure to keep pancakes about 2 inches apart. Cook about one to two minutes, or until a small bubble starts to form and the edges appear set and dry. Flip, and use a spatula to tuck in any batter that escapes along the sides. Let cook for an additional minute or two before removing to a serving platter. Repeat with the rest of the batter. Serve topped with additional pats of butter and warm maple syrup.
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