Oatmeal Raisin Cookie Pancakes Recipes

OATMEAL COOKIE PANCAKES

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!

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.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

OATMEAL RAISIN COOKIE PANCAKES

Steps:

• 1. gather all ingredients, melt butter in microwave for about 30 seconds or until melted
• 2. mix together butter and brown sugar, then stir in vanilla, both raisins, and oatmeal. Mix well then add eggs and 3/4 cups of milk. Set aside
• 3. Whisk together flour, baking powder, baking soda, salt, and cinnamon. Taking care to mix well. You may notice that the flour changes color when the cinnamon is mixed in. This is a sign that you are doing it right.
• 4. slowly mix wet ingredients into dry ingredients, being careful to stir from the bottom to make sure that everything is mixed well.
• 5. Your batter may be too thick to make pancakes at this time. You can slowly add in the remaining milk 1/4 cup at a time until the batter is to your liking. These are hearty pancakes so you do not want your batter very thick or they will be too dense.
• 6. measure approximately 1/4 cup of batter onto prepared griddle, flip when bottom starts to brown and the top starts to turn bubbly. I like to put a little bit of oil onto the griddle to help make the edges crispy but this is just a preference it is not necessary if you have a non-stick griddle pan.

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.

OATMEAL RAISIN PANCAKES

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.

OATMEAL RAISIN COOKIE PANCAKES

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.