QUICK OATMEAL RAISIN PANCAKES
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 RAISIN COOKIE PANCAKES
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
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
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.
BANANA, RAISIN, AND OATMEAL PANCAKES
Steps:
- Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.
- Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.
BANANA, RAISIN, AND OATMEAL PANCAKES
These pancakes are great with maple syrup, honey, marmalade, or even cottage cheese. The recipe comes from Bon Appetit.Cook time is for each pancake.
Provided by Barb G.
Categories Breakfast
Time 20m
Yield 10 pancakes
Number Of Ingredients 14
Steps:
- Whisk together first 6 ingredients in medium bowl.
- Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend.
- Whisk dry ingredients into yogurt mixture just until blended.
- Fold in mashed bananas, raisins, and 1/4 cup melted butter.
- Brush nonstick griddle or skillet with melted butter; heat over mediun heat.
- Working in batches, pour batter by 1/3 cupfuls onto griddle.
- Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes.
- Turn pancakes over cook until bottoms are golden brown.
- about 2 minutes.
Nutrition Facts : Calories 233.4, Fat 7.6, SaturatedFat 4.2, Cholesterol 54.4, Sodium 153.2, Carbohydrate 37.5, Fiber 2.3, Sugar 16, Protein 5.6
OATMEAL RAISIN PANCAKES
Make and share this Oatmeal Raisin Pancakes recipe from Food.com.
Provided by SnowHat
Categories Breakfast
Time 25m
Yield 2 pancakes, 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, mix together oats, raisins, cinnamon, vanilla, honey and enough water to cover oats; let soak 5 to 10 minutes.
- Mix flour, baking powder, baking soda, egg substitute and milk in a large bowl; batter should not be too thin.
- Drain liquid off oat mixture and stir into batter.
- Use a 1/3 cup measure to ladle out batter.
- Cook in nonstick skillet or griddle, coated lightly with vegetable cooking spray, if necessary.
- Serve with lite syrup.
Nutrition Facts : Calories 254.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.8, Sodium 162.3, Carbohydrate 49.5, Fiber 1.7, Sugar 11.1, Protein 10.1
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- In a medium bowl, whisk together the flour, rolled oats, brown sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.
- Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
- Grease the griddle and ladle on 1/4-cup portions of batter. Dot each pancake with raisins; cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Serve with butter and maple syrup.
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