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Pancakes & Waffles

McCann’s® Oatmeal Pancake

oatmeal-pancakes

Yield: 12 Servings

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oatmeal-pancakes

Ingredients

  • 1 1/4 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 plain low fat yogurt
  • 1 C. skim milk
  • 1 tsp. honey or sugar
  • 1/4 C. all-purpose flour
  • 1/4 C. whole wheat flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 2 large eggs, beaten
  • 1/4 C. chopped walnuts

Directions

  1. In a large bowl, combine oats, plain yogurt, skim milk and honey. Stir in flours, baking soda and salt. Add beaten eggs and mix well. Add chopped walnuts. Batter will be thick.
  2. Heat a large non-stick skillet or griddle over a medium heat. Spoon about 1/4 C. batter onto hot griddle for each pancake. Cook until bottoms are browned and bubbles on top start to pop, about 3 minutes. Flip and cook until other sides are browned, about 2 minutes.
  3. Repeat with remaining batter. Add additional milk if batter becomes too thick.
  4. Serve hot with maple syrup and/or fresh fruit.

McCann’s® Oatmeal Pancake

oatmeal-pancakes

Yield: 12 Servings

Ingredients

  • 1 1/4 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 plain low fat yogurt
  • 1 C. skim milk
  • 1 tsp. honey or sugar
  • 1/4 C. all-purpose flour
  • 1/4 C. whole wheat flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 2 large eggs, beaten
  • 1/4 C. chopped walnuts

Directions

  1. In a large bowl, combine oats, plain yogurt, skim milk and honey. Stir in flours, baking soda and salt. Add beaten eggs and mix well. Add chopped walnuts. Batter will be thick.
  2. Heat a large non-stick skillet or griddle over a medium heat. Spoon about 1/4 C. batter onto hot griddle for each pancake. Cook until bottoms are browned and bubbles on top start to pop, about 3 minutes. Flip and cook until other sides are browned, about 2 minutes.
  3. Repeat with remaining batter. Add additional milk if batter becomes too thick.
  4. Serve hot with maple syrup and/or fresh fruit.

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