Flying Biscuit Oatmeal Pancake Recipes

FLYING BISCUIT ORGANIC OATMEAL PANCAKES

Flying Biscuit Organic Oatmeal Pancakes image

These pancakes are absolutely delicious, filling, and good for you! You can top with butter and warm maple syrup or fruit toppings.

Categories Vegetarian Meals Breakfast Vegetarian Meals Breakfast

Yield 6

Number Of Ingredients 14

Ingredients

* 2 cups organic rolled oats
* 2 cups nonfat buttermilk
* 2 large eggs, lightly beaten
* 4 tablespoons unsalted butter, melted and cooled
* 1/2 cup all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* Canola oil for griddle
Toppings:
* Butter
* Maple Syrup

Steps:

Combine oats and buttermilk in a large bowl. Cover and refrigerate for 2 hours, or overnight. Add eggs and melted butter to oat mixture. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat mixture. Preheat griddle. Spread out batter with the back of the ladle. When bubbles appear, gently flip cakes and cook until golden brown, about 5 minutes per side. Serve hot.
This recipe make about 20 pancakes, serving 6-8 people.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

FLYING BISCUIT ORGANIC OATMEAL PANCAKES

FLYING BISCUIT ORGANIC OATMEAL PANCAKES image

Number Of Ingredients 13

Ingredients

2 cups organic rolled oats
2 cups nonfat buttermilk
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and cooled
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Canola oil for griddle
Butter
Maple Syrup

Steps:

Combine oats and buttermilk in a large bowl. Cover and refrigerate for 2 hours, or overnight. Add eggs and melted butter to oat mixture. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat mixture. Preheat griddle. Spread out batter with the back of the ladle. When bubbles appear, gently flip cakes and cook until golden brown, about 5 minutes per side. Serve hot.

OAT FLOUR PANCAKES

Oat Flour Pancakes image

Oat flour is a gluten-free alternative that can easily be made at home. We make ours from old-fashioned rolled oats to create tender, nutty, cinnamon-laced pancakes. To prevent the possibility of a dense, dry or toothsome pancake, we like to keep this batter on the thinner side. This ensures that the pancakes cook up perfectly light and fluffy.

Provided by Food Network Kitchen

Time 25m

Yield 10 to 12 pancakes

Number Of Ingredients 10

Ingredients

2 cups old-fashioned rolled oats (see Cook's Note)
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
1 cup milk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.

OATMEAL PANCAKES I

Oatmeal Pancakes I image

Yummy... Serve with syrup or your favorite topping.

Provided by Michele O'Sullivan

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

2 cups rolled oats
1 cup buttermilk
2 eggs
¼ cup butter, melted
½ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

Mix oats and buttermilk in a bowl. Let sit for 15 minutes. Add eggs, butter, flour, sugar, baking powder and baking soda; stir until blended.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 39.2 g, Cholesterol 100.8 mg, Fat 13.9 g, Fiber 3.6 g, Protein 9.8 g, SaturatedFat 7.1 g, Sodium 470.7 mg, Sugar 7.9 g

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