Best 3 Mushroom Oat Pancakes Recipes
Indulge in a culinary symphony of flavors and textures with our delectable Mushroom Oat Pancakes. This innovative recipe combines the earthy goodness of mushrooms with the wholesome heartiness of oats, resulting in a delightful breakfast or brunch dish. Perfectly crispy on the outside and soft and fluffy on the inside, these pancakes are a feast for both the eyes and the taste buds.
Accompanying this star of the show are three additional pancake recipes that cater to various dietary preferences and culinary desires. For a classic and fluffy experience, try our buttermilk pancakes, made with tangy buttermilk and a touch of baking soda for a light and airy texture. If you're seeking a gluten-free alternative, our almond flour pancakes are your perfect match, offering a nutty flavor and a dense, satisfying texture.
OATMEAL PANCAKES
The BEST oatmeal pancakes! Healthy and easy oatmeal pancakes with yogurt and oat flour made right in your blender. Gluten free!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
- Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
- Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 12), Calories 109 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 4 g
OAT PANCAKES
My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. -Linda Hicks, Pinconning, Michigan
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 241 calories, Fat 12g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 581mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
MUSHROOM PANCAKES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)
Tips:
- Use fresh mushrooms. Fresh mushrooms will give your pancakes a more intense flavor than dried or canned mushrooms.
- Chop the mushrooms finely. This will help them to distribute evenly throughout the pancakes.
- Use a variety of mushrooms. Different types of mushrooms will give your pancakes a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
- Don't overcook the mushrooms. Overcooked mushrooms will be tough and chewy.
- Use a good quality pancake mix. A good quality pancake mix will make your pancakes light and fluffy.
- Follow the package directions for making the pancake mix. This will ensure that your pancakes turn out perfectly.
- Add the mushrooms to the pancake batter just before cooking. This will prevent them from overcooking.
- Serve the pancakes immediately with your favorite toppings. Some good options include butter, syrup, fruit, and whipped cream.
Conclusion:
Mushroom oat pancakes are a delicious and healthy breakfast option. They're easy to make and can be enjoyed by people of all ages. The addition of mushrooms gives the pancakes a savory flavor that is sure to please everyone. So next time you're looking for a new breakfast recipe, give mushroom oat pancakes a try!
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