Oatmeal Raisin Cookie Pancakes Recipes

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QUICK OATMEAL RAISIN PANCAKES



Quick Oatmeal Raisin Pancakes image

I found this pancake recipe in a newspaper nearly 50 years ago and have used it ever since. -Karel Hurt, Cortez, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 pancakes.

Number Of Ingredients 11

2 cups quick-cooking oats
2 cups buttermilk
1/2 cup egg substitute
2 tablespoons canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins

Steps:

  • In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside., In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add raisins., Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Nutrition Facts : Calories 274 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 505mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

OATMEAL COOKIE PANCAKES



Oatmeal Cookie Pancakes image

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

2 cups buttermilk
¾ cup quick-cooking oats
¼ cup butter, softened
2 eggs
2 tablespoons brown sugar
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon pancake syrup
1 teaspoon ground cinnamon
½ teaspoon salt
1 pinch ground nutmeg
⅓ cup raisins
1 tablespoon vegetable oil, or as needed

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

OATMEAL RAISIN COOKIE PANCAKES



Oatmeal Raisin Cookie Pancakes image

Took another good-but-boring pancake recipe and added the cinnamon, nutmeg, and raisins and presto-change-o it's a giant healthy oatmeal raisin cookie!

Provided by jasper33

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

Time 25m

Yield 12

Number Of Ingredients 15

1 ½ cups old-fashioned rolled oats
1 ½ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups buttermilk
1 cup milk
⅓ cup white sugar
¼ cup vegetable oil
1 egg
½ cup raisins
3 tablespoons chopped walnuts
1 teaspoon vegetable oil, or as needed

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.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 31 g, Cholesterol 18.4 mg, Fat 8.2 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 395.7 mg, Sugar 11.8 g

THE BEST OATMEAL RAISIN COOKIES



The Best Oatmeal Raisin Cookies image

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 11

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

Steps:

  • Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

OATMEAL COOKIE PANCAKES



Oatmeal Cookie Pancakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield about 12 cakes, 4 servings

Number Of Ingredients 15

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

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.

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



Rachael Ray's (Lightened Up) Oatmeal Cookie Pancakes! image

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

1 cup quick-cooking oatmeal
1 cup all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons chopped walnuts (or any nuts you prefer!)
3/4 cup plain fat-free yogurt
3/4 cup skim milk
1/2 cup egg substitute (Egg Beaters)
1 teaspoon vanilla extract
1 medium banana, mashed
1/4 cup raisins
1 tablespoon butter, melted
cooking spray
maple syrup (sugar free, if you desire) or honey, for drizzling

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

OATMEAL COOKIE PANCAKES



Oatmeal Cookie Pancakes image

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

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 very ripe bananas, mashed up
3/4 cup raisins
1/4 cup butter, 1/4 cup melted, plus additional for buttering skillet
maple syrup or honey, for drizzling

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.

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