Oatmeal Pancakes Laurels Kitchen Recipes

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.

OATMEAL PANCAKES - LAUREL'S KITCHEN

Steps:

• combine the milk and rolled oats in a bowl and let stand at least 5 minutes Add the oil and beaten eggs, mixing well; stir in the four, sugar, baking powder, and salt. Mix just until the dry ingredients are moistened Bake on a hot, lightly oiled griddle, using 1/4 cup batter for each pancake. Turn them when the top is bubbly and the edges are slight dry. Wheatless oat cakes: Make 1 3/4 cups of flaky meal by spinning 2 ups or so of rolled oats in blender. Use instead of the combined oat and wheat measure. Mix ingredients and let stand about 5 minutes. If griddle is not well seasoned, oil it lightly, as these pancakes tend to stick.

OAT FLOUR PANCAKES

Steps:

• Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
• Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.