OATMEAL PANCAKES
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g
CRANBERRY PANCAKES
Steps:
- In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon zest strips if desired.
Nutrition Facts : Calories 691 calories, Fat 18g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 1393mg sodium, Carbohydrate 124g carbohydrate (71g sugars, Fiber 4g fiber), Protein 14g protein.
CRANBERRY PANCAKES
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
- For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
- Serve with butter, if desired, and reserved syrup.
OATMEAL-BUTTERMILK PANCAKES
Categories Milk/Cream Breakfast Brunch Kid-Friendly Bon Appétit Small Plates
Yield Makes about 16
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
- Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.
OATMEAL PANCAKES WITH MAPLE-CRANBERRY SYRUP
Make and share this Oatmeal Pancakes With Maple-Cranberry Syrup recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat syrup ingredients in a saucepan until melted; stir to mix well and keep warm.
- Oil a griddle and heat to 375°F.
- Mix pancake ingredients until just mixed (don't over stir).
- Pour batter by 1/4 cupfuls onto griddle, and turn when top is bubbly and edges are a little bit dry looking. Brown the other side.
- Serve hot with butter and heated syrup, if desired.
Nutrition Facts : Calories 126.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 36.5, Sodium 403.6, Carbohydrate 13.8, Fiber 1.4, Sugar 1.7, Protein 4.4
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
OATMEAL PANCAKES WITH CRANBERRY SYRUP
Make and share this Oatmeal Pancakes With Cranberry Syrup recipe from Food.com.
Provided by swissms
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Syrup:.
- In a heavy saucepan, combine the cranberries and water; simmer 10-15 minutes (or until the berries have burst), stirring occasionally.
- Strain the mixture through a sieve into a saucepan, pressing hard on the solids.
- Stir in in the sugar and corn syrup and boil for 2 minutes, skimming off the foam. Let the syrup cool slightly before serving. (The syrup keeps for 1 month; cover and chill).
- Pancakes:.
- In a large bowl, stir together the oats, flour, sugar, baking powder, and baking soda.
- In a medium bowl, whisk together the buttermilk and eggs. Whisk the egg mixture into the flour mixture until combined well. Allow the batter to stand at room temperature for 1 hour or chilled overnight.
- Heat a griddle over medium heat. Brush with oil or butter.
- Drop the batter by 1/4-cup measures onto the griddle; cook pancakes for about 2 minutes on each side, or until they are golden brown. Serve with the syrup.
Nutrition Facts : Calories 779.6, Fat 6.5, SaturatedFat 1.9, Cholesterol 110.7, Sodium 644.2, Carbohydrate 172.3, Fiber 8.6, Sugar 94.1, Protein 15.7
More about "oatmeal pancakes with cranberry syrup recipes"
OATMEAL CRANBERRY PANCAKES - JONESIN' FOR …
From jonesinfortaste.com
Reviews 2Category BreakfastCuisine AmericanTotal Time 25 mins
BEST-EVER OATMEAL PANCAKES (REALLY!) – A …
From acouplecooks.com
5/5 (3)Total Time 15 minsCategory BreakfastCalories 149 per serving
- Melt the butter. Place all ingredients in a blender and blend on high until a smooth batter forms.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the thickened batter into small circles (about 1/3 cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
- Add 1 tablespoon milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
EASY OATMEAL PANCAKES RECIPE (FAST & HOMEY VERSION)
From thekitchn.com
Estimated Reading Time 3 mins
RECIPE: OATMEAL PANCAKES WITH CRANBERRY-MAPLE SYRUP | BEST HEALTH
From stage.besthealthmag.ca
OATMEAL PANCAKES - KITCHEN CONFIDANTE®
From kitchenconfidante.com
23 DELICIOUS HEALTHIER TOPPINGS FOR PANCAKES (OR WAFFLES)
From thenessykitchen.com
CRANBERRY BANANA OATMEAL PANCAKES - YUMMY ADDICTION
From yummyaddiction.com
OATMEAL PANCAKES RECIPE {THICK & HEARTY WITH SOUR CREAM}
From tastesoflizzyt.com
OATMEAL CRANBERRY PANCAKES RECIPE | VITAMIX
From vitamix.com
OATMEAL PANCAKES WITH CRANBERRY-MAPLE SYRUP RECIPE
From mrbreakfast.com
BEST OATMEAL PANCAKES RECIPE - SIMPLE INGREDIENTS & ONLY 15 …
From savoryexperiments.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love