MUSHROOM OAT PANCAKES

Mushroom Oat Pancakes image

????Go beyond plain or blueberry-filled pancakes with these light and earthy flapjacks. The mushrooms and oats add a nice texture and the sunflower kernels are a tasty surprise. -Steven Steuck, St. Louis Park, MN

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen pancakes.

Number Of Ingredients 11

Ingredients

1/2 pound chopped fresh mushrooms
1 tablespoon butter
1 cup quick-cooking oats
2 cups all-purpose flour
1/3 cup sugar
4-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2-1/4 cups whole milk
1/4 cup canola oil
1/3 cup unsalted sunflower kernels

Steps:

In a large skillet, saute mushrooms in butter until tender. Cool for 15 minutes. , Meanwhile, in a small skillet, toast oats over medium heat until lightly browned. , In a large bowl, combine the flour, sugar, baking powder, salt and oats. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in sunflower kernels and mushrooms. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

Nutrition Facts : Calories 493 calories, Fat 23g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 475mg sodium, Carbohydrate 60g carbohydrate (17g sugars, Fiber 4g fiber), Protein 14g protein.