APPLE OAT PANCAKES RECIPES

Name: Banana Oat Pancakes
Prep time: 20 min
Total time: 20 min
Yield: 1 dozen.
Ingredients: 1-1/3 cups all-purpose flour; 3/4 cup old-fashioned oats; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1 large egg; 1-1/3 cups 2% milk; 1 cup mashed ripe banana; 2 tablespoons canola oil; Maple syrup; Banana slices, optional

BANANA OAT PANCAKES RECIPE: HOW TO MAKE IT

Banana Oat Pancakes Recipe: How to Make It image

I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. —Janie Obermier, St. Joseph, Missouri

Provided by Taste of Home

Categories Breakfast

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1-1/3 cups all-purpose flour
3/4 cup old-fashioned oats
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 large egg
1-1/3 cups 2% milk
1 cup mashed ripe banana
2 tablespoons canola oil
Maple syrup
Banana slices, optional

Steps:

In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.

Nutrition Facts : Calories 261 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 198mg sodium, CarbohydrateContent 41g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

OAT FLOUR PANCAKES RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Oat Flour Pancakes Recipe | Food Network Kitchen | Food ... image

Oat flour is a gluten-free alternative that can easily be made at home. We make ours from old-fashioned rolled oats to create tender, nutty, cinnamon-laced pancakes. To prevent the possibility of a dense, dry or toothsome pancake, we like to keep this batter on the thinner side. This ensures that the pancakes cook up perfectly light and fluffy.

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 10 to 12 pancakes

Number Of Ingredients 10

Ingredients

2 cups old-fashioned rolled oats (see Cook's Note)
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
1 cup milk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.

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OAT FLOUR PANCAKES RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Oat flour is a gluten-free alternative that can easily be made at home. We make ours from old-fashioned rolled oats to create tender, nutty, cinnamon-laced pancakes. To prevent the possibility of a dense, dry or toothsome pancake, we like to keep this batter on the thinner side. This ensures that the pancakes cook up perfectly light and fluffy.
From foodnetwork.com
Reviews 5
Total Time 25 minutes

Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.

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From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Breakfast, Brunch
Calories 242 calories per serving

In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

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In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

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