BUTTERMILK OATMEAL PANCAKES
Delicious pancakes that are a great way to start the day!
Provided by Shannon McLane
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g
OAT PANCAKES
Make these oat pancakes for breakfast or brunch and top with berry compote and a dollop of yogurt. They're tasty, healthy and full of fibre and vitamin C
Provided by Esther Clark
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 10
Steps:
- To make the compote, put the orange juice, berries and apple in a small saucepan and gently simmer over a medium heat for 10-12 mins until the berries begin to burst and the apple has softened. Remove from the heat and leave to cool a little. Add a splash of water to loosen, if you like.
- Blitz the oats in a food processor to form a coarse flour consistency, then tip into a mixing bowl. Add the baking powder, cinnamon and orange zest and stir well. Whisk together the oat milk and egg in a jug, then pour into the dry ingredients and combine to create a thick batter.
- Heat a little of the oil in a non-stick frying pan, then pour in 2 tbsp of the batter to make a small pancake. Cook over a medium heat for 2 mins, or until small bubbles start to appear on the surface. Flip the pancake over and cook on the other side for 1 min, then transfer to a plate. Repeat with the remaining oil and batter (you should end up with six pancakes). Stack the pancakes on two warm plates, spoon over the compote and top with a dollop of the Greek yogurt.
Nutrition Facts : Calories 399 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
BUTTERMILK-OAT PANCAKES
Steps:
- In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup.
Nutrition Facts : Calories 423 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 663mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 3g fiber), Protein 13g protein.
OATMEAL-BUTTERMILK PANCAKES
Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 2h5m
Yield 15 pancakes (approx)
Number Of Ingredients 11
Steps:
- In a large bowl combine the first 6 dry ingredients.
- In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
- Cover and chill for a minimum of 2 hours or overnight.
- Heat oil in a skillet.
- Drop about 1/4 cup of batter into the skillet.
- Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
- Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.
BUTTERMILK OATMEAL PANCAKES
These pancakes use rolled oats soaked overnight in buttermilk. They have wonderful flavor and texture. Time to make does not include overnight soaking.
Provided by quixoposto
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak oats in buttermilk overnight. Add eggs and butter. Mix dry ingredients and add to liquid mixture.
OATMEAL-BUTTERMILK PANCAKES
Categories Milk/Cream Breakfast Brunch Kid-Friendly Bon Appétit Small Plates
Yield Makes about 16
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
- Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.
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