Oatmeal Rhubarb Pancakes

Oatmeal Rhubarb Pancakes

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Alison M
Recipe by  Alison M

“Fresh rhubarb from the farmers market inspired these hearty pancakes.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Review (1)

Rate This Recipe
Alison M
0

Alison M

My kids loved these rich and fruity pancakes, too!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 67.8 g
  • 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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