Oatmeal Pancakes

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Oatmeal Pancakes might be a recipe you should try. This recipe makes 6 servings with 219 calories, 8g of protein, and 10g of fat each. For 56 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in roughly 15 minutes. If you have whole milk, cinnamon, buckwheat flour, and a few other ingredients on hand, you can make it. 170 people have made this recipe and would make it again. It is brought to you by Musings of a House Wife. Overall, this recipe earns a solid spoonacular score of 45%. Users who liked this recipe also liked Oatmeal Pancakes, Oatmeal Pancakes, and Best Oatmeal Pancakes Ever.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 teaspoon baking powder

1 teaspoon baking soda

½ cup whole wheat, spelt, or buckwheat flour

2 cups buttermilk

½ tsp cinnamon

2 tablespoons coconut oil

2 medium eggs

2 cups dry oatmeal

½ teaspoon salt

2 tablespoons sugar

¼ - ½ cup whole milk

Equipment:

plastic wrap

bowl

griddle

Cooking instruction summary:

The night before, combine the oatmeal, flour and buttermilk in a large bowl. Stir well. Cover with plastic wrap and set overnight.The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.Stir together. Add ¼ to ½ cup milk till it's a good pancake consistency. Mix until just combined.Fry the pancakes on a hot, buttered griddle. They're ready to turn when the top side is bubbly and puffed up and looks cooked around the edges.Brown the second side and transfer to a plate. Continue until all of the batter is used up.Serve with lots of real butter and maple syrup.

 

Step by step:


1. The night before, combine the oatmeal, flour and buttermilk in a large bowl. Stir well. Cover with plastic wrap and set overnight.The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.Stir together.

2. Add ¼ to ½ cup milk till it's a good pancake consistency.

3. Mix until just combined.Fry the pancakes on a hot, buttered griddle. They're ready to turn when the top side is bubbly and puffed up and looks cooked around the edges.Brown the second side and transfer to a plate. Continue until all of the batter is used up.

4. Serve with lots of real butter and maple syrup.


Nutrition Information:

Quickview
216k Calories
7g Protein
10g Total Fat
24g Carbs
4% Health Score
Limit These
Calories
216k
11%

Fat
10g
16%

  Saturated Fat
6g
40%

Carbohydrates
24g
8%

  Sugar
8g
9%

Cholesterol
63mg
21%

Sodium
485mg
21%

Get Enough Of These
Protein
7g
15%

Manganese
0.7mg
35%

Phosphorus
236mg
24%

Selenium
12µg
18%

Calcium
142mg
14%

Magnesium
56mg
14%

Vitamin B2
0.24mg
14%

Zinc
1mg
11%

Fiber
2g
10%

Vitamin B1
0.14mg
10%

Vitamin D
1µg
9%

Potassium
308mg
9%

Vitamin B12
0.5µg
8%

Vitamin B5
0.82mg
8%

Iron
1mg
8%

Copper
0.14mg
7%

Vitamin B6
0.12mg
6%

Folate
20µg
5%

Vitamin B3
0.88mg
4%

Vitamin A
211IU
4%

Vitamin E
0.31mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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