OATMEAL PANCAKES RECIPES

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BANANA OATMEAL PANCAKES RECIPE: HOW TO MAKE IT



Banana Oatmeal Pancakes Recipe: How to Make It image

These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 4

2 cups complete whole wheat pancake mix
1 large firm banana, finely chopped
1/2 cup old-fashioned oats
1/4 cup chopped walnuts

Steps:

  • Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Nutrition Facts : Calories 155 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch.

EASY OATMEAL PANCAKES RECIPE (FAST & HOMEY VERSION) | KITCHN



Easy Oatmeal Pancakes Recipe (Fast & Homey Version) | Kitchn image

A simple, homey recipe for pancakes made with old-fashioned rolled oats.

Provided by Sheela Prakash

Categories     Breakfast    Brunch    Pancake

Total Time 2340S

Prep Time 900S

Cook Time 1440S

Yield 4

Number Of Ingredients 9

1 cup old-fashioned rolled oats
1 cup milk, regular or non-dairy
2 large eggs
1 tablespoon unsalted butter, plus more for cooking
1 tablespoon granulated sugar
2/3 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon (optional)

Steps:

  • Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
  • Add the butter, 2 eggs, and 1 tablespoon granulated sugar to the oats, and whisk to combine. Add 2/3 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
  • Add 1 teaspoon butter to the pan and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
  • Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, using 1 teaspoon butter for each batch.

Nutrition Facts : SaturatedFatContent 4.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 36.5 g, SugarContent 6.6 g, ServingSize Serves 4, ProteinContent 10.0 g, FatContent 8.8 g, Calories 262 cal, SodiumContent 316.2 mg, FiberContent 2.5 g, CholesterolContent 0 mg

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