Oatmeal Bean Pancakes Recipes

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OATMEAL & BEAN PANCAKES



Oatmeal & Bean Pancakes image

Diabetic friendly pancakes, loaded with fiber and nutrients. Use almost any bean, soaked overnight in plain water (soy bean, red bean, cannellini, pinto, Great Northern, white beans, black beans or other beans). The pancakes are heavier than traditional white flour pancakes and much more satisfying. Very good with agave nectar or fruit on top. Try blueberries or ripe peaches. Add a vegetarian breakfast sausage patty (we like Morningstar Maple Flavored Sausage Patties) for a complete Vegetarian/Vegan breakfast, low carb and low fat but great flavor and texture.

Provided by Jacaranda

Categories     Breakfast

Time 11m

Yield 8-10 pancakes, 4-5 serving(s)

Number Of Ingredients 7

1 cup beans, soaked overnight in plain water
1 2/3 cups water
1 tablespoon agave nectar
2 teaspoons canola oil
1 teaspoon vanilla extract or 1 teaspoon maple flavoring
1/2 teaspoon salt
1 1/3 cups old-fashioned oatmeal

Steps:

  • Place all ingredients except the oats in a blender and blend for 90 seconds on high speed. Add the oats and blend for 1 minute.
  • Preheat a non-stick pan. Optionally, use a little oil or non-stick spray. Pour or spoon 2-3 tablespoons of the batter into your pan for each pancake. Cook on one side until small bubbles begin to form and edges are set, 2-3 minutes on medium heat. Flip and cook until done and browned, 1- 2 minutes more.
  • This recipe also works in waffle makers. It takes 3-8 minutes, depending on your waffle maker. You'll need to experiment.

Nutrition Facts : Calories 126.6, Fat 4, SaturatedFat 0.5, Sodium 293.8, Carbohydrate 18.2, Fiber 2.6, Sugar 0.5, Protein 4.3

BROWN SUGAR OATMEAL PANCAKES



Brown Sugar Oatmeal Pancakes image

My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. -Sharon W. Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield about 10 pancakes.

Number Of Ingredients 9

1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 large egg, room temperature
2 tablespoons vegetable oil
1 cup buttermilk

Steps:

  • In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

Nutrition Facts : Calories 263 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.

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