Oatmeal Rhubarb Pancakes

Oatmeal Rhubarb Pancakes

2
Alison M 0

"Fresh rhubarb from the farmers market inspired these hearty pancakes."

Ingredients

30 m {{adjustedServings}} servings 380 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note:
  • The sour milk can be replaced with buttermilk.
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Reviews

2
  1. 4 Ratings

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Not quite right ... a little too hearty for us.

My kids loved these rich and fruity pancakes, too!