Name: Oatmeal Rhubarb Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Unbleached all-purpose flour - 1 ⅓ cups; Quick cooking oats - 10 tablespoons; Brown sugar - ⅓ cup; Ground cinnamon - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Nonfat milk - 1 ⅓ cups; Lemon juice - 1 teaspoon; Banana, mashed - ½; Finely chopped rhubarb - 1 cup; Vegetable oil - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oatmeal Rhubarb Pancakes

1. Unbleached all-purpose flour - 1 ⅓ cups

2. Quick cooking oats - 10 tablespoons

3. Brown sugar - ⅓ cup

4. Ground cinnamon - 1 teaspoon

5. Baking soda - ½ teaspoon

6. Salt - ½ teaspoon

7. Nonfat milk - 1 ⅓ cups

8. Lemon juice - 1 teaspoon

9. Banana, mashed - ½

10. Finely chopped rhubarb - 1 cup

11. Vegetable oil - 2 tablespoons

How to cook deliciously - Oatmeal Rhubarb Pancakes

1. Stage

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. Stage

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.