OVERNIGHT OATMEAL PANCAKES
Sugar-free and no-added-fat has never tasted so good! This is a great way to jazz up your morning oatmeal on the weekend (or freeze it and enjoy yummy pancakes everyday!)
Provided by sincka55
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 8h30m
Yield 5
Number Of Ingredients 10
Steps:
- Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
- Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
- Heat a lightly oiled griddle over medium-high 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 261.1 calories, Carbohydrate 39.6 g, Cholesterol 114.5 mg, Fat 5.5 g, Fiber 4.9 g, Protein 14.7 g, SaturatedFat 1.4 g, Sodium 284.2 mg, Sugar 8.1 g
OLD FASHIONED OATMEAL PANCAKES
Make and share this Old Fashioned Oatmeal Pancakes recipe from Food.com.
Provided by Lorrie in Montreal
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the oats and buttermilk in a bowl. Cover and refrigerate overnight.
- In the morning, add the egg and margarine.
- Stir just to blend.
- Sift dry ingredients together and add to wet mixture along with the extract.
- Stir to moisten.
- If too thick, add extra buttermilk.
- Cook on a sprayed griddle or skillet til bubbles appear, then flip and cook about the same amount of time.
- Serve with syrup.
Nutrition Facts : Calories 214.1, Fat 8.8, SaturatedFat 1.9, Cholesterol 55.3, Sodium 390.8, Carbohydrate 26.1, Fiber 2.3, Sugar 6.6, Protein 7.7
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.
OVERNIGHT OLD-FASHIONED OATMEAL PANCAKES
These buttermilk, oatmeal and raisin pancakes are perfect for breakfast -. you make part of the batter the night before, then finish it in the morning...then grill the pancakes quickly - they're convenient and good!!
Provided by Chef mariajane
Categories Breakfast
Time 10m
Yield 18 pancakes
Number Of Ingredients 11
Steps:
- Combine oats and buttermilk; stir well to blend. Cover and refrigerate overnight.
- Preheat lightly greased griddle or large frying pan over medium heat.
- Just before cooking, add eggs, melted butter and raisins to batter; stir just to blend.
- Combine flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened. (if batter seems too thick, add more buttermilk).
- Spoon batter about 1/3 cup for each pancake, onto hot griddle. Spread batter out to 4-inch circle.
- Cook until tops are bubbly and appear dry, (2-3 minutes); turn and cook until lightly browned.
Nutrition Facts : Calories 115.3, Fat 4.2, SaturatedFat 2.1, Cholesterol 31.4, Sodium 177.7, Carbohydrate 16.1, Fiber 1.5, Sugar 5.1, Protein 4
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