Pecan Oatmeal Pancakes Recipe 435

PECAN-OATMEAL PANCAKES

Steps:

• In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

OATMEAL PANCAKES

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.

FAMILY FAVORITE OATMEAL PANCAKES

Steps:

• Pour milk over oats and let stand 2-5 minutes.
• Beat in eggs, oil, then remaining ingredients.
• Mixture will be thin.
• Fry on hot griddle.
• Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.

QUICK OATMEAL PANCAKES

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.

BROWN SUGAR OATMEAL PANCAKES

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

OATMEAL PANCAKES

Steps:

• Combine milk and oatmeal, stir to moisten oatmeal and then set aside.
• In a large mixing bowl mix together flour, baking powder, salt, sugars, & cinnamon. Add egg, vanilla, butter and oatmeal/milk mixture. Stir until well blended.
• Heat skillet or griddle to medium heat. Spray with cooking spray. Spoon approximately 1/4 cup batter for each pancake and cook at least 2 minute on each side.

PECAN-OATMEAL PANCAKES

Steps:

• In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. 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 brown.