OATMEAL PANCAKES
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g
BUCKWHEAT PANCAKES
I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
- Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
- Melt butter on a griddle 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 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g
HEARTY OATMEAL PANCAKES
Great recipe my daughter made while visiting!
Provided by jpandmary
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
- Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
- Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
- Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 3.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 442.6 mg, Sugar 9 g
BUCKWHEAT AND OAT PANCAKES
I've been working on this recipe for a few months now and I'm happy with this final version. I've attempted to make it healthy without being austere. If you can't buy oat flour locally you can make it by processing rolled oats or just go ahead and use the rolled oats as is. Hope you enjoy it as much as we do. This is great for a cozy winter supper with grilled turkey sausage and a grilled seasonal vegetable.
Provided by sugarpea
Categories Breakfast
Time 25m
Yield 10 pancakes
Number Of Ingredients 12
Steps:
- Mix dry ingredients in a large bowl.
- Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
- Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
- Serve with syrup or topping of choice.
OLD-FASHIONED SOUR BUCKWHEAT PANCAKES
Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process, and after you have learned that, have fun!
Provided by Scott Magee
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 8h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
- Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
- Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
- Heat a lightly oiled griddle 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 3 minutes. Reserve some batter as a starter for the next batch.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 35.5 g, Cholesterol 1.2 mg, Fat 1.4 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 230.3 mg, Sugar 2.8 g
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