Oatmeal Cookie Pancakes
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5.0
6 reviews
Excellent
Oatmeal Cookie Pancakes
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My Oatmeal Cookie Pancakes recipe takes the flavors of oatmeal cookies and reimagines them into pancakes for a great start to the day!
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Ingredients
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup chopped walnuts or pecans
- ¾ cup sour cream
- ¾ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas mashed up
- ¾ cup raisins
- ¼ cup butter melted
- Syrup or honey for serving
Instructions
- Place the dry ingredients (the first 7) in a medium bowl. Mix together with a wooden spoon or whisk.
- Measure the wet ingredients (the next 4) into a separate smaller bowl. Mix together with a spoon or whisk.
- Whisk the wet ingredients into the dry until just combined.
- Fold in the mashed bananas and the raisins. Stir in the melted butter.
- Heat a griddle or skillet over medium heat (or an electric griddle to 350F) and brush with additional melted butter or spray with cooking spray.
- Using a 1/3 cup measure for each pancake, pour the batter onto the hot, buttered surface. Cook the pancakes until bubbles begin to form on the top. Turn to cook the second side. These are very tender pancakes while still wet, so use a wide spatula and turn very gently.
- Cook until golden brown on the second side. The cooking time is about 2 minutes per side.
- Keep cooked pancakes tented with foil in a very low oven to keep hot. Serve topped with butter and drizzled with your favorite syrup or honey.
Notes
- Note: Syrup/honey not included in nutrition/calorie calculation.
- If your bananas aren't quite ripe enough, put them in the microwave for about 15-20 seconds and they will be soft enough to mash.
- Take care when turning the pancakes to cook on the second side. They are very tender and need to be handled gently. Using a wide spatula is helpful.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or a warm oven for best results. They can also be frozen for up to 2 months and reheated as needed for a quick breakfast.
Nutrition Information
Show Details
Serving
2pancakes
Calories
361kcal
(18%)
Carbohydrates
53g
(18%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
72mg
(24%)
Sodium
260mg
(11%)
Potassium
382mg
(11%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
429IU
(9%)
Vitamin C
4mg
(4%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 361kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 260mg | 11% |
| Potassium | 382mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 429IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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