Oatmeal Cookie Pancakes

Submitted by Sharon123

"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."

 

• Ready In: 22mins
• Ingredients: 15
• Yields: 12 pancakes
• Serves: 4

ingredients

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 1⁄2 cup brown sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1⁄4 cup chopped walnuts
• 3⁄4 cup sour cream
• 3⁄4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 very ripe bananas, mashed up
• 3⁄4 cup raisins
• 1⁄4 cup butter, 1/4 cup melted, plus additional for buttering skillet
• maple syrup or honey, for drizzling

directions

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

7. To freeze:

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.

Reviews

[Maito]

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!

 

[Boomette]

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.

 

[michellellynch]

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!

 

[AmyZoe]

I found this in Rachael Ray's Cooking 'Round the Clock 30-Minute Meals, and it's a great way to use up those old bananas. I love the moistness the bananas give to the batter, but I must confess that I'd prefer a different flavor with the oatmeal like fresh coconut or mangos. It makes me want to experiment to see what I could use in place of the bananas that kept the great texture. I love oatmeal cookies and oatmeal in pancakes, but I wanted to taste more oatmeal and cinnamon than bananas. I love the recipe and the variety of ingredients in it.

 

[Kittencalrecipezazz]

these pancakes are delicious, the batter was thick so I added in another 1/4 cup of milk, I omitted the raisins and walnuts as I did not have any, thank you for sharing Shar, we enjoyed these pancakes!