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Oatmeal Rhubarb Pancakes Recipe

Recipe by: Alison M

"Fresh rhubarb from the farmers market inspired these hearty pancakes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Combine 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.
  • 2Heat 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.
Footnotes
  • Cook's Note:
  • The sour milk can be replaced with buttermilk.
Ingredients
  • 4 servings
  • 380 cals
  • 1 1/3 cups unbleached all-purpose flour
  • 10 tablespoons quick cooking oats
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups nonfat milk
  • 1 teaspoon lemon juice
  • 1/2 banana, mashed
  • 1 cup finely chopped rhubarb
  • 2 tablespoons vegetable oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    380
    19%
  • Fat:
    8.3
    13%
  • Carbs:
    67.8
    22%
  • Protein:
    9.2
    18%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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