APPLE CINNAMON OATMEAL PANCAKES
Hearty oats, juicy apples and plenty of cinnamon make these Apple Oatmeal Pancakes the perfect easy breakfast! Fluffy and full of flavor, all you have to do is pop everything in the blender! This pancake recipe is great for all of your brunching fun.
Provided by Lorie Yarro
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- In a food processor or high powered blender, process the oats until a flour consistency.
- Transfer flour to a mixing bowl.
- In a blender, add all other ingredients and blend until smooth and combined.
- Add the flour to the mixture and pulse or mix to combine. (You don't have to use the blender for this, you could also pour the mixture into the bowl with the flour and stir to combine!) If the batter seems too thick, add more milk one tablespoon at a time until desired consistency.
- Pour desired amount for each pancake over a griddle or pan at about medium to medium high heat.
- Heat until bubbles form all around the edges of the pancakes and then flip.
- Cook to desired golden brown.
- Add your favorite toppings and enjoy!
Nutrition Facts : Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 57 mg, Fiber 3 g, Sugar 5 g, Calories 133 kcal, ServingSize 1 serving
APPLE-CINNAMON PANCAKES
Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.
Provided by Food Network Kitchen
Time 35m
Yield about 16 pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
- Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
- Serve the pancakes with butter and maple syrup or honey.
OATMEAL CINNAMON PANCAKES
Top these hearty oatmeal cinnamon pancakes with anything from yogurt and fresh fruit to confectioners' sugar with maple syrup. Delish!
Provided by Anna Schreiber
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 14m
Yield 10
Number Of Ingredients 9
Steps:
- Combine flour, oats, brown sugar, baking powder, cinnamon, and salt in a large bowl.
- Whisk milk, eggs, and applesauce together in a separate bowl; stir into flour mixture until batter is smooth.
- Heat a lightly oiled griddle over medium-high 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, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 39.1 g, Cholesterol 41.1 mg, Fat 3.3 g, Fiber 2.5 g, Protein 7.6 g, SaturatedFat 1.1 g, Sodium 416 mg, Sugar 8.5 g
APPLE AND CINNAMON OATMEAL PANCAKES
Categories Breakfast Brunch Quick & Easy High Fiber Apple Oat Fall Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes twelve-4-inch pancakes, serving 2
Number Of Ingredients 12
Steps:
- In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.
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