Rachael Rays Lightened Up Oatmeal Cookie Pancakes Recipes

OATMEAL COOKIE PANCAKES

Steps:

• Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
• Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

COOKIE PANCAKES

Steps:

• Mix pancake mix, milk, egg and oil just until blended.
• Stir in 1 cup chopped cookies.
• Heat a lightly greased skillet over medium-high heat.
• Spoon batter by teaspoons onto skillet.
• Cook until bubbly; turn and cook until lightly browned.
• Keep warm until serving time.
• Place 6 pancakes on each serving plate.
• Top with bananas, strawberries, remaining chopped cookies and frozen yogurt.
• Drizzle with strawberry syrup.
• Serve immediately.

RACHAEL RAY'S OATMEAL-RAISIN COOKIES

Steps:

• Coarsely chop nuts.
• In bowl combine nuts and all dry ingredients.
• Beat butter, brown sugar and white sugar until fluffy. About 4 minutes.
• Add eggs and vanilla and mix at medium speed until well mixed.
• Add the flour mixture at low speed.
• Stir in the oats and raisins.
• Let stand for 30 minutes.
• Preheat oven to 350. Line cookie sheets with parchment paper.
• Using large or small cookie scoop drop dough onto prepared sheets.
• Bake until cookies are deep golden. 12-14 minutes.
• Remove from oven and cool 2 minutes. Transfer to racks to cool completely.

OATMEAL COOKIE PANCAKES

Steps:

• First you mix dry ingredients (the first 7) in a bowl.
• In a another bowl, mix the next four wet ingredients.
• Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
• Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook about 2 minutes on each side.
• Keep pancakes tented with foil as they come off the griddle (to keep them hot).
• Serve with drizzled honey or maple syrup on top. Enjoy!
• To freeze:.
• Place individual pancakes between sheets of wax paper and freeze in freezer bags. Thaw and heat in skillet. I would imagine you could reheat this in the microwave too.

FAT FREE OATMEAL PANCAKES

Steps:

• Combine oats and buttermilk. Set aside.
• Place egg substitute in a separate bowl and beat until stiff peaks form.
• Combine dry ingredients in a large bowl. Add oatmeal mixture and mix well. Gently fold in egg substitute.
• Coat a griddle with nonstick cooking spray (make sure to coat well or the pancakes will stick) and heat to 300°F.
• Pour 1/4 cup of batter on griddle and cook until tops are bubbly, turn and cook for 1 more minute.