Oatmeal Rhubarb Pancakes recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Ingredients

1 ⅓ cups unbleached all-purpose flour
10 tablespoons quick cooking oats
⅓ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups nonfat milk
1 teaspoon lemon juice
½ banana, mashed
1 cup finely chopped rhubarb
2 tablespoons vegetable oil

Nutrition Info

379.5 calories
carbohydrate: 67.8 g
cholesterol: 1.6 mg
fat: 8.3 g
fiber: 3.7 g
protein: 9.2 g
saturatedFat: 1.2 g
servingSize: -
sodium: 490.5 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl, stir in banana. Stir banana mixture into flour mixture, fold in rhubarb.

  2. Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

Recipe Yield

4 servings

Recipe Note

Fresh rhubarb from the farmers market inspired these hearty pancakes.

Do you like the recipe? Share this tasty recipe!