Best Oatmeal Pancakes Laurels Kitchen Recipes

Old Fashion Whole Wheat Buttermilk Pancakes image

Provided by k.fullerton

Categories Breakfast

Time 25m

Yield 10-12 pancakes, 6-8 serving(s)

Number Of Ingredients 10

2 cups whole wheat flour
1/2 cup ground flax seeds
1 teaspoon baking soda
1 tablespoon brown sugar
1 teaspoon salt
2 large eggs
3 cups buttermilk
2 tablespoons oil
1/8 teaspoon lemon extract or 1/8 teaspoon lemon rind
1/2-1 cup fresh blueberries (optional)

Steps:

Stir together all dry ingredients. Beat eggs lightly and combine with buttermilk and oils (or lemon rind). Add to dry ingredients and stir briefly. Griddle or pan should be hot enough that when you sprinkle water on it, they dance. I use frozen or fresh blueberries and add them directly to the pancakes on the griddle. It keeps the batter from turning blue:).

Nutrition Facts : Calories 307.9, Fat 11.9, SaturatedFat 2.2, Cholesterol 75.4, Sodium 755, Carbohydrate 40, Fiber 7.4, Sugar 8.5, Protein 13.3

Oatmeal Pancakes with Cinnamon image

Provided by Martha Stewart

Time 35m

Yield Makes 20

Number Of Ingredients 9

2 cups all-purpose flour, (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

Steps:

In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Nutrition Facts : Calories 296 g, Fat 11 g, Fiber 1 g, Protein 21 g