Quick Oatmeal Raisin Pancakes
I found this pancake recipe in a newspaper nearly 50 years ago and have used it ever since. —Karel Hurt, Cortez, Colorado
Ingredients
- 2 cups quick-cooking oats
- 2 cups buttermilk
- 1/2 cup egg substitute
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins
Reviews
Question,Can this be made using regular rolled oats?Thanks!
I love, love, LOVE this recipe! These pancakes are my go to when we have guests. I have been asked for the recipe every time! I like to make a double batch and refrigerate leftovers for weekday breakfasts. Just pop them in the toaster and they are good to go! They are tasty enough to eat without butter and syrup.
Tasted exactly like an oatmeal cookie. Delicious!
I used dried cherries in place of the raisins--they were delicious! Would also be great with a few chocolate chips!
Very good! We are celebrating National Pancake Week, this recipe is my husband's favorite, so far! My daughter's 3rd favorite.
This is one of our favorite breakfasts! So simple, and so good for you.
Substituted regular oats,splenda and spelt flour and it still tasted like oatmeal raisin cookies! Awesome!
Awesome, tasty! They are VERY filling and a little heavier than my usual pancakes so 2 is really enough!
Made these over Memorial Day Weekend. Very very good. I really enjoy them.
If you're trying to watch your weight and are looking for a happy big breakfast substitute - look no further!! These are delicious and FILLING!! After one pancake, some egg-beaters and a strip of turkey bacon, I was absolutely stuffed because there's so much fiber in the pancakes. My husband was thrilled with them as well. As a quick hint, I substituted the sugar for splenda and half the oil with ground flax and no one was the wiser - you couldn't taste it.