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Oat Pancakes Recipe
Oat Pancakes Recipe photo by Taste of Home

Oat Pancakes Recipe

Publisher Photo
My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 1-1/2 cups milk
  • 1/4 cup canola oil
  • 1 teaspoon lemon juice

Nutritional Facts

Diabetic Exchanges: One serving (2 pancakes, prepared with skim milk) equals 1-1/2 starch, 1/2 skim milk, 1 fat; also, 241 calories, 581 mg sodium, 71 mg cholesterol, 25 gm carbohydrate, 8 gm protein, 12 gm fat.

Directions

  1. In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened.
  2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 6 servings.
Originally published as Oat Pancakes in Taste of Home October/November 1993, p27

Nutritional Facts

Diabetic Exchanges: One serving (2 pancakes, prepared with skim milk) equals 1-1/2 starch, 1/2 skim milk, 1 fat; also, 241 calories, 581 mg sodium, 71 mg cholesterol, 25 gm carbohydrate, 8 gm protein, 12 gm fat.

Reviews for Oat Pancakes

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 2, 2014

Wonderful recipe. I added mashed bananas and shake of cinnamon. Healthy, hearty and tasty. Thank you!

MY REVIEW
Reviewed Sep. 16, 2013

We LOVE these pancakes. I add cinnamon and serve with agave syrup.

MY REVIEW
Reviewed Mar. 23, 2013

I didn't expect these pancakes to be as nice and fluffy as they were. We topped them with bananas foster. Very good!

MY REVIEW
Reviewed Mar. 5, 2013

This tasted a bit too much like oatmeal for me, it was very flat. I did not have lemon juice on hand, so I substituted with some lemon extract, which may have been the problem. I will make this recipe again, but with a few tweaks.

MY REVIEW
Reviewed Aug. 19, 2011

I used leftover oatmeal from yesterdays breakfast(about one cup} (I intentionally make too much) add an egg, flour, enough milk to thin and fry in oil. These are so light. Serve with hot brown sugar syrup.

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