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    You are in: Home / Recipes / Oatmeal Cookie Pancakes Recipe
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    Oatmeal Cookie Pancakes

    Oatmeal Cookie Pancakes. Photo by Boomette

    1/3 Photos of Oatmeal Cookie Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Sharon123's Note:

    From Rachael Ray's 30 Minute Meals, this is a keeper! Pancakes are made all over the world, and fit in French, England, Scandinavian, Austian, Russian, African, Italian, Mexican, New England, Mid Atlantic, Mid West, Southern, and Western catagories! These may be frozen in the freezer and reheated.

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    Serves: 4



    Units: US | Metric


    1. 1
      First you mix dry ingredients (the first 7) in a bowl.
    2. 2
      In a another bowl, mix the next four wet ingredients.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Keep pancakes tented with foil as they come off the griddle (to keep them hot).
    6. 6
      Serve with drizzled honey or maple syrup on top. Enjoy!
    7. 7
      To freeze:.
    8. 8
      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.

    Ratings & Reviews:

    • on March 05, 2009


      These are stellar pancakes, even with the light version I made (nonfat milk and sour cream and only one tablespoon of butter). I did think they tasted reminiscent of oatmeal cookies. They were fluffy, and the oatmeal gave them a great texture. We don't like things too sweet, so I halved the sugar, and it was still nice and sweet for us. It is easy to spread the batter as you spoon them onto the griddle so they cook evenly. I left out one banana so they wouldn't be as thick, and the flavor was still there, but not overly dominant. We also tried them with chocolate chips and without raisins, and thought the "just plain" were actually the best!

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    • on October 18, 2010


      I had a bit of trouble to do these pancakes. They were very hard to flip. But the taste is amazing. Maybe a bit too soft for DH. I omitted the nuts because of my son. I used plain yogurt instead of sour cream. And I omitted the raisins. Thanks Sharon :) Made for your cookathon.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2009


      Awesome--used FF vanilla yogurt instead of sour cream, used 1/2 whole wheat flour and 1/2 white, and added some chocolate chips for fun. So yummy!

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    Read All Reviews (25)


    Nutritional Facts for Oatmeal Cookie Pancakes

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 740.7
    Calories from Fat 280
    Total Fat 31.2 g
    Saturated Fat 15.3 g
    Cholesterol 159.8 mg
    Sodium 512.8 mg
    Total Carbohydrate 105.4 g
    Dietary Fiber 6.1 g
    Sugars 53.1 g
    Protein 15.1 g

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