Oat And Walnut Pancakes Recipes

QUICK OATMEAL PANCAKES

Steps:

• Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
• Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
• Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.

GRAIN AND NUT WHOLE WHEAT PANCAKES

Steps:

• Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
• In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
• Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

OAT AND WALNUT PANCAKES

Steps:

• In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.
• In a medium bowl, mix the soy milk and vinegar together.
• Add the liquid ingredients to the dry ingredients and whisk until well incorporated.
• The resulting batter should be a little thicker than heavy cream.
• Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.
• Lightly spread with good vegetable margarine and drizzle with pure maple syrup.

BANANA OAT PANCAKES WITH WALNUTS

Steps:

• Add the 2 cups of rolled oats to a blender. Pulse until finely ground like flour, but not clumping together.
• Then add the 2 whole bananas, 1 egg, 1 cup oat milk, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 2 tsp baking powder, pinch of salt and 1/2 tsp of ground cinnamon to the blender. Blend for about 30 seconds or until smooth.
• Add 1/2 cup of chopped walnuts to blender and pulse until walnuts are finely chopped, but not completely smooth.
• Heat a griddle or frying pan to medium low heat. Spray pan with non stick spray, or add a tsp of unsalted butter to the pan. Using a 1/4 cup measuring cup, scoop out the batter into the pan. Once golden brown on the bottom flip and continue cooking on opposite side until golden brown.
• If freezing, spread pancakes in an even layer on a cookie sheet that has been lined with parchment paper. Freeze for 1-2 hours and then place into glass container or freezer bag with a layer of parchment paper between each pancake so that they don't stick together. To reheat, pull directly from freezer and heat in microwave for 90 seconds, or put directly into toaster.

VEGAN OAT AND WALNUT PANCAKES

Steps:

• In a large bowl, sift flours and all dry ingedients together.
• In another bowl mix wet ingredients.
• Make a well in the middle of the dry ingredients and pour in wet ingredients.
• Stir to combine.
• Oil a griddle and pour about 1/4 cup of batter for each pancake.
• Cook until golden brown on both sides.