Best Moms Oat Griddle Cakes Recipes

OATMEAL CAKES

Oatmeal Cakes image

A moist and delicious bread cooked on the griddle. My mother enjoys this for dinner too!

Provided by sal

Categories Bread Quick Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

½ cup all-purpose flour
1 teaspoon baking powder
1 ½ cups rolled oats
1 egg, beaten
½ cup evaporated milk
2 tablespoons water
2 tablespoons applesauce
1 tablespoon butter, softened

Steps:

In a medium mixing bowl, sift together flour and baking powder. Add the remaining ingredients and stir to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes. Flip and cook the other side. Serve warm with syrup or jam.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.3 g, Cholesterol 21.1 mg, Fat 2.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 65.2 mg, Sugar 1.5 g

OATMEAL GRIDDLE CAKES WITH PECAN-MAPLE SYRUP

Oatmeal Griddle Cakes With Pecan-Maple Syrup image

Make and share this Oatmeal Griddle Cakes With Pecan-Maple Syrup recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h

Yield 12 pancakes

Number Of Ingredients 11

Ingredients

1 cup rolled oats
1 1/4 cups buttermilk
2/3 cup chopped pecans
1 cup pure maple syrup
1 cup all-purpose flour
3 tablespoons firmly packed brown sugar
2 teaspoons baking soda
salt, a pinch
1 egg, at room temperature, lightly beaten
4 tablespoons unsalted butter, melted (plus additional as needed)
1/2 cup vanilla yogurt

Steps:

In a large bowl, combine the oats and buttermilk and let stand for about 15 minutes.
Meanwhile, in a small saucepan, toast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes.
Remove from the heat and pour in the maple syrup; stir well.
Cover to keep warm and set aside.
Ina small bowl, stir together the flour, brown sugar, baking soda, and salt.
Add to the soaked oats, then stir in the egg and 2 tablespoons of the melted butter; mix well.
In a frying pan over med-high heat, heat the remaining 2 tablespoons melted butter.
Ladle the batter, about 1/4 cup at a time, spaced well apart, into the pan.
Cook until the tops are bubbly and the bottoms are golden brown, about 4 minutes.
Turn and cook until golden brown on the second side, about 3 minutes longer.
Transfer the pancakes to a plate; keep warm.
Repeat with the remaining batter, adding more butter if needed.
Divide the pancakes among individual plates and each serving with some of the pecan-maple syrup and a spoonful of yogurt.
Pass the remaining pecan-maple syrup at the table.